• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Halve, peel, and dice onion into 1/2-inch pieces. Cut broccoli florets into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into 1/4-inch-thick pieces. Zest and quarter lemon. • Toss onion, broccoli, and carrots on one side of a baking sheet with a large drizzle of oil. (For 4 servings, spread veggies out across entire sheet.) Season with salt and pepper. Roast on top rack until tender, 20-22 minutes (you’ll add more to the sheet after 12 minutes).

• Meanwhile, pat pork dry with paper towels; season all over with half the oregano (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add pork and cook, turning occasionally, until browned all over, 3-5 minutes (pork will cook through in the oven). • Once veggies have roasted 12 minutes, remove sheet from oven; carefully push veggies to one side of sheet. Transfer pork to empty side of sheet. Return to top rack and roast until pork is almost cooked though, 8 minutes more. (For 4, leave veggies roasting; transfer pork to a second baking sheet and roast on middle rack.) Swap in chicken for pork. Cook until browned and cooked through, 3-5 minutes per side. (Skip roasting!)

• While everything roasts, in a small bowl, combine balsamic glaze, mustard, lemon zest, and 1/4 tsp sugar (1/2 tsp for 4 servings). Set aside.

• Mince parsley. Trim and mince scallions. • In a second small bowl, combine yogurt, parsley, scallions, 1 TBSP olive oil (2 TBSP for 4 servings), juice from one lemon wedge (two wedges for 4), salt, and pepper.

• Once pork has roasted 8 minutes, remove sheet from oven (for 4 servings, leave veggies roasting if needed). Carefully spoon half the glaze over pork. Return sheet to oven until pork is cooked through, glaze is tacky, and veggies are tender, 2-3 minutes more. Transfer pork to a cutting board to rest. • Transfer veggies to a large bowl and let cool for at least 2 minutes. Add half the yogurt sauce; toss to combine. Return pan with chicken to stovetop over medium heat. Spoon half the glaze over chicken; cook, undisturbed, until glaze is tacky, 2-3 minutes. Transfer chicken to a cutting board to rest.

• Thinly slice pork crosswise. • Divide pork and veggie jumble between plates. Spoon remaining glaze over pork. Serve with remaining yogurt sauce on the side. Thinly slice chicken crosswise. Chicken is fully cooked when internal temperature reaches 165°.