Sheet Pan Four-Spice Roasted Potatoes and Carrots
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 ready in about 45 minutes pairs halved baby potatoes, olive oil, paprika 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from oven and let cool for 5 minutes before serving to allow flavors to settle.
Frequently asked questions
How long does Sheet Pan Four-Spice Roasted Potatoes and Carrots take to make?
Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Four-Spice Roasted Potatoes and Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.
Can I substitute ingredients in Sheet Pan Four-Spice Roasted Potatoes and Carrots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Four-Spice Roasted Potatoes and Carrots for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Four-Spice Roasted Potatoes and Carrots?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
