Place carrots and broccoli in one provided tray and spread into an even layer. Top with 4 tsp. olive oil, garlic salt, and a pinch of pepper. Massage oil and seasonings into vegetables.

In second provided tray, break ground pork into bite-sized pieces. Spread into an even layer and top with black garlic seasoning.

Bake both trays uncovered in hot oven until broccoli is bright green and pork is browned, 10-15 minutes.

Pork will finish cooking in a later step.

Carefully remove both trays from oven and drain any excess liquid.

Break up pork into smaller pieces. Stir in sweet chili sauce and half the soy sauce (reserve remaining for vegetables) until combined. Tray will be hot! Use a utensil.

Add remaining soy sauce to vegetables and stir to combine. Tray will be hot! Use a utensil.

Bake both trays again uncovered in hot oven until vegetables are tender and pork reaches a minimum internal temperature of 160 degrees, 10-15 minutes.

While meal bakes, carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice, 2 tsp. olive oil, edamame, and 1/4 tsp. salt in a microwave-safe bowl.

Microwave uncovered until heated through, 3-4 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

Carefully remove both trays from oven.

To serve, top rice with pork and vegetables. Garnish with peanuts. Bon appétit!