BBQ Burnt Ends

Preheat oven to 450°F. Microwave potatoes in medium microwave-safe bowl until fork-tender, 3 to 4 minutes. Set aside to cool briefly. Place cooled potatoes on clean work surface and use palm of hand to gently press each potato until sides blister open. (TIPS: All microwaves are different; increase cook time as needed to ensure potatoes are tender. You can also cover potatoes with 1 inch water in small saucepan and boil until fork-tender, 12 to 15 minutes.)

Arrange potatoes in single layer on half of baking sheet, drizzle with ½ tbsp olive oil, and sprinkle with a pinch of salt. Combine Brussels sprouts, just 1 tsp paprika, ½ tbsp olive oil, and a pinch of salt and pepper on other half of baking sheet and toss to coat. Combine shiitake protein, 1 tbsp olive oil, and a pinch of salt and pepper on separate foil-lined baking sheet and toss to coat. Roast until veggies and shiitake protein are dark golden brown, 12 to 15 minutes. (4-servings: use 1 tbsp olive oil for potatoes, 2 tsp paprika and 1 tbsp olive oil for Brussels sprouts, 2 tbsp olive oil for shiitake protein)

Stir together just half the vinegar and BBQ sauce in small bowl. Add BBQ glaze to shiitake protein and toss to coat. Roast until BBQ glaze is sticky and burnt ends are beginning to crisp at edges, 4 to 6 minutes.

Stir together chile, remaining vinegar, 1 tsp olive oil, and a pinch of salt and pepper in small bowl. Divide BBQ burnt ends, crispy potatoes, and roasted Brussels sprouts between serving bowls, drizzle with chile vinaigrette, and sprinkle with everything bagel seasoning. Tuck in! (4-servings: use 2 tsp olive oil)

CULINARY NOTES: Wash hands and cutting board well after handling chiles.