Name: Spiced Beef & Root Vegetable Sheet Pan Recipe
Prep time: 15 min
Cook time: PT-488321H27M37S
Total time: PT-488321H27M37S
Ingredients: 1.5 pounds (700g) beef sirloin or ribeye, cut into 1-inch cubes; 2 large carrots, peeled and sliced into ½-inch pieces; 2 parsnips, peeled and sliced into ½-inch pieces; 1 medium sweet potato, peeled and cubed; 1 red onion, cut into wedges; 2 tablespoons olive oil; 2 teaspoons ground cumin; 1 teaspoon smoked paprika; ½ teaspoon ground cinnamon; ½ teaspoon ground coriander; ½ teaspoon chili powder (optional); 3 garlic cloves, minced; Salt and black pepper to taste; Fresh parsley, chopped, for garnish

Description

A hearty and flavorful sheet pan meal, perfect for cozy weeknights or casual weekend dinners. Tender, spiced beef pairs beautifully with roasted root vegetables, creating a colorful, aromatic, and satisfying dish with minimal cleanup. Inspired by seasonal autumn flavors, this recipe brings warmth and comfort to your table while being easy to prepare.

Ingredients

Scale

1.5 pounds (700g) beef sirloin or ribeye, cut into 1-inch cubes
2 large carrots, peeled and sliced into ½-inch pieces
2 parsnips, peeled and sliced into ½-inch pieces
1 medium sweet potato, peeled and cubed
1 red onion, cut into wedges
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon chili powder (optional)
3 garlic cloves, minced
Salt and black pepper to taste
Fresh parsley, chopped, for garnish

Instructions

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or a silicone baking mat.
Wash, peel, and cut all root vegetables into uniform pieces. Place them in a large bowl, drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
In a separate bowl, combine the beef cubes with the remaining olive oil, minced garlic, cumin, paprika, cinnamon, coriander, chili powder, salt, and pepper. Massage the spices into the beef until fully coated.
Arrange the vegetables evenly on the sheet pan, leaving space for the beef. Place the spiced beef on the pan without overcrowding.
Roast in the preheated oven for 20 minutes. Remove the pan, toss the vegetables, and rotate the beef cubes. Return to the oven and roast an additional 15–20 minutes until the beef reaches desired doneness and vegetables are tender and caramelized.
Remove from the oven and let the beef rest for 5 minutes. Sprinkle with chopped parsley and serve directly from the sheet pan.

Notes

For even cooking, cut vegetables and beef into uniform sizes.
Avoid overcrowding the pan to ensure proper roasting and caramelization.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Swap vegetables seasonally, such as adding beets, zucchini, or Brussels sprouts.

Prep Time: 15 minutes
Cook Time: 35–40 minutes