• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Mince cilantro. Zest and quarter lime.

• Toss carrots on one side of a baking sheet with a drizzle of oil; season generously with salt and pepper. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 12 minutes (you’ll add more to the sheet then).

• While carrots roast, in a small pot, combine rice, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat. • Once carrots have roasted 12 minutes, carefully add seared pork to empty side of sheet; wipe out pan. (For 4 servings, leave carrots roasting and add pork to a second sheet; roast on middle rack.) Return to top rack until carrots are browned and tender and pork is cooked through, 10-12 minutes more. • Remove from oven; let pork rest on sheet for 5 minutes. Sprinkle carrots with sesame seeds. **Swap in chicken* or salmon* for pork. Cook chicken in pan until cooked through, 3-5 minutes per side (no need to roast!), or cook salmon (skin sides down) until skin is crisp, 5-7 minutes, then flip and cook until fish is opaque and cooked through, 1-2 minutes more (no need to roast!). Transfer to a cutting board to rest; continue to roast carrots as instructed.**

• Heat half the sesame oil (all for 4 servings) and 1⁄2 TBSP butter (1 TBSP for 4) in same pan over medium-high heat. Add scallion whites and half the ginger (add more if desired). Cook until fragrant and softened, 1 minute. • Stir in stock concentrate, honey, and 1⁄4 cup water (1/3 cup for 4). Bring to a simmer; cook until slightly reduced, 1-2 minutes. Remove from heat. • Stir in 1 TBSP butter (2 TBSP for 4) and as much Sriracha as you like. (TIP: Start with half, then taste and add more from there if you like.) Season with salt and pepper.

• Fluff rice with a fork; stir in cilantro, lime zest, juice from half the lime, and 1⁄2 TBSP butter (1 TBSP for 4). Season with salt and pepper. • Stir in scallion greens and any resting juices from pork to pan with sauce. • Slice pork crosswise. • Divide pork, rice, and carrots between plates. Spoon sauce over pork and serve with remaining lime wedges and any remaining Sriracha on the side. **Thinly slice chicken crosswise (skip slicing salmon!).** ***Fish is fully cooked when internal temperature reaches 145°.***