Sheet Pan Moroccan-Spiced Beef with Root Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef strips roasted with a warm blend of Moroccan spices alongside caramelized carrots and potatoes make a hearty, one-pan meal. This middle eastern-inspired beef ready in about 45 minutes pairs beef sirloin strips, carrots, baby potatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb beef sirloin strips, 3 tbsp olive oil, 2 tsp ground cumin, 1 tsp paprika, 1/2 tsp ground cinnamon, 1 tsp ground coriander, 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss until beef is evenly coated with the spice mixture.
  2. Step 2: Add 3 medium peeled and cut carrots and 12 halved baby potatoes to the bowl. Toss all ingredients together until vegetables and beef are evenly coated with oil and spices.
  3. Step 3: Spread the beef and vegetables evenly on a large sheet pan in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until beef is browned and vegetables are tender and caramelized around the edges.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the dish before serving for a fresh herbal note.

Frequently asked questions

How long does Sheet Pan Moroccan-Spiced Beef with Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 Moroccan-Spiced Beef with Root Vegetables?

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 beef sirloin strips from drying out.

Can I substitute ingredients in Sheet Pan Moroccan-Spiced Beef with Root Vegetables?

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 Moroccan-Spiced Beef with Root Vegetables 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 Moroccan-Spiced Beef with Root Vegetables?

Middle Eastern beef 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.

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