Oven-Roasted Jerk Vegetables with Caribbean Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A vibrant medley of root vegetables and bell peppers tossed in a traditional jerk spice blend, roasted until tender and slightly caramelized for a flavorful vegetarian side. This caribbean-inspired caribbean (vegetarian) ready in about 50 minutes pairs sweet potatoes, peeled and cubed, carrots, peeled and sliced, medium red bell pepper, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups sweet potatoes, peeled and cubed
• 1 cup carrots, peeled and sliced
• 1 medium red bell pepper, chopped
• 1 medium yellow bell pepper, chopped
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 1 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 2 cups peeled and cubed sweet potatoes, 1 cup peeled and sliced carrots, 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 1 medium red onion cut into wedges.
2. Step 2: Drizzle 3 tbsp olive oil over the vegetables. Sprinkle 1 1/2 tsp ground allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp dried thyme, 1/4 tsp cayenne pepper, 1 tsp salt, and 1/2 tsp black pepper on top. Toss everything thoroughly to evenly coat the vegetables with the spices and oil.
3. Step 3: Spread the seasoned vegetables in a single layer on a large rimmed baking sheet.
4. Step 4: Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and caramelized at the edges.
5. Step 5: Remove from oven and immediately drizzle with 1 tbsp fresh lime juice. Toss gently and sprinkle 2 tbsp chopped fresh cilantro on top before serving.