• 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, peel, and cut onion into 1/2-inch-thick wedges; mince one or two wedges until you have 1 TBSP (2 TBSP for 4 servings). Trim and halve zucchini lengthwise; cut crosswise into 1/2-inch-thick half-moons.

• On a baking sheet, toss carrots and onion wedges with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 10 minutes. • Once veggies have roasted 10 minutes, remove sheet from oven. Carefully add zucchini and a pinch of salt; toss to combine. • Return to top rack and roast until browned and tender, 15-20 minutes more.

• While veggies roast, peel and mince or grate ginger until you have 1/2 tsp (1 tsp for 4 servings). Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).

• In a large bowl, combine turkey*, minced onion, minced ginger, 1/2 tsp salt (1 tsp for 4 servings), and pepper. Mix gently until thoroughly combined. Form into 6 11/2-inch meatballs (12 meatballs for 4). TIP: Rub hands with a little oil first to prevent sticking. • Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs; gently press down with a spatula to form 1/2-inch-thick patties. Cook until browned and cooked through, 2-3 minutes per side (for 4, you may need to work in batches). • Turn off heat; transfer patties to a plate. Wipe out pan and let cool for 1 minute.

• Heat a drizzle of oil in same pan over medium heat. Add mushrooms and cook, stirring occasionally, until browned and slightly crispy, 5-7 minutes. • While mushrooms cook, whisk together sweet soy glaze, gochujang, half the cornstarch, and 1/2 cup water (all the cornstarch and 1 cup water for 4 servings) in a small bowl. • Once mushrooms are done, add soy-gochujang mixture and cook, stirring constantly, until thickened, 1-2 minutes. Add cooked turkey patties and 1/2 TBSP butter (1 TBSP for 4); turn patties to evenly coat. Taste and season with salt and pepper if desired.

• Divide veggie jumble and glazed turkey patties between plates in separate sections. • Spoon any remaining sauce over patties and sprinkle with as many sesame seeds as you like. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.