Sheet Pan Four-Spice Roasted Potatoes and Carrots

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

Golden roasted potatoes and carrots tossed with a blend of four warming spices, roasted to crispy perfection on a single sheet pan. This Mediterranean-inspired vegetarian recipe, ready in about 45 minutes, pairs baby potatoes, carrots, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 1.5 lbs, halved baby potatoes
• 4 medium, peeled and cut into 2-inch sticks carrots
• 3 tbsp olive oil
• 1 tsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 tbsp, chopped fresh rosemary

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 1.5 lbs halved baby potatoes and 4 peeled, 2-inch carrot sticks with 3 tbsp olive oil.
2. Step 2: Add 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp ground cinnamon, 1/2 tsp ground black pepper, and 1 tsp salt to the vegetables. Toss thoroughly to coat all pieces evenly with the spice blend.
3. Step 3: Spread the seasoned potatoes and carrots in a single layer on a large rimmed baking sheet. Sprinkle 1 tbsp chopped fresh rosemary over the top.
4. Step 4: Roast in the preheated oven for 30-35 minutes, stirring halfway through, until the vegetables are tender inside and golden brown with crispy edges.
5. Step 5: Remove from oven and let cool for 5 minutes before serving to allow flavors to settle.