• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces (halve any larger carrots lengthwise first). • Toss carrots on a baking sheet with a drizzle of oil, chili flakes (use less if you prefer less heat), and salt. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, in a small bowl, combine Sriracha, maple syrup, ponzu, and 2 TBSP water (4 TBSP for 4 servings).

• Pat pork* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Swap in chicken or trout for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook trout (skin sides down) until skin is crisp, 5-6 minutes, then flip and cook until opaque and cooked through, 4-6 minutes more.

• Heat a drizzle of oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender, 3-5 minutes. • Turn off heat; transfer to a plate. Wash out pan.

• Return same pan to medium-high heat. Add Sriracha mixture; cook, stirring, until thickened, 1-2 minutes (if sauce seems too thick, stir in water 1 tsp at a time). • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper to taste.

• Slice pork crosswise. • Divide pork, carrots, and Brussels sprouts between plates. Spoon sauce over pork and serve. Slice chicken crosswise (skip slicing trout!). Chicken is fully cooked when internal temperature reaches 165°.