• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.Trim and thinly slice scallions, separating whites from greens.

• Toss broccoli on one side of a baking sheet with drizzle of oil, salt, and pepper. Toss carrots on other side of sheet with another drizzle of oil, salt, pepper, and a pinch of chili flakes. (For 4 servings, spread broccoli out across entire sheet. Add carrots to a separate baking sheet; roast on middle rack.) Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes.

• Pat pork* dry with paper towels and season all over with salt, pepper, garlic powder, and remaining chili flakes. Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan and let cool slightly. • Swap in chicken* or organic chicken* for pork. Cook until browned and cooked through, 3-5 minutes per side.

• Heat a drizzle of oil in pan used for pork over medium-high heat. Add scallion whites; cook until softened, 1-2 minutes. Add sweet soy glaze and ¼ cup water (⅓ cup for 4 servings); simmer until bubbling and slightly thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. • Use pan used for chicken here.

• Slice pork crosswise. • Add pork to pan with sauce and toss to coat. • Slice and glaze chicken or organic chicken as instructed.

• Divide carrots, broccoli, and glazed pork between plates. Drizzle remaining sauce from pan over pork. Garnish with scallion greens and serve.