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. On other half of baking sheet, combine Brussels sprouts, just 1 tsp paprika, ½ tbsp olive oil, and a pinch of salt and pepper and toss to coat. On separate foil-lined baking sheet, combine shiitake protein, 1 tbsp olive oil, and a pinch of salt and pepper and toss to coat. Roast until veggies and shiitake protein are dark golden brown, 12 to 15 minutes.

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 spice. Tuck in!

Wash hands and cutting board well after handling chiles. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. You can also use air-fryer at 375°F to crisp par-cooked, smashed potatoes for 8 to 10 minutes and Brussels sprouts for 6 to 8 minutes.