• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Peel and cut carrots on a diagonal into 1/2-inch pieces.

• Dice potatoes into 1/2-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1/2 cup potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

• Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread across entire sheet.) • Roast on middle rack for 5 minutes (you’ll add more to the sheet then).

• Pat pork* dry with paper towels. Rub with a large drizzle of olive oil; season with salt and pepper. • In a small microwave-safe bowl, combine paprika and cinnamon. Rub 13/4 tsp spice mixture (31/2 tsp for 4 servings) over pork. (Reserve remaining spice mixture for the next step.) • Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place pork on empty side. (For 4, add pork to a second sheet and roast on top rack.) • Roast until pork is cooked through, 18-20 minutes more. Transfer to a cutting board. Once carrots have roasted 8 minutes, swap in beef for pork. Roast until beef is cooked to desired doneness, 12-15 minutes more.

• While pork roasts, add jam and 1 tsp vinegar (11/2 tsp for 4 servings) to bowl with reserved spice mixture; stir to combine. (Be sure to measure the vinegar—we sent more!) Microwave until warm, 30-60 seconds. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

• Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Season with salt and pepper.

• Slice pork crosswise. • Toss carrots with a pinch of chili flakes to taste. • Divide pork, mashed potatoes, and carrots between plates. Drizzle sauce over pork and serve. Slice chicken crosswise or slice beef against the grain. Beef is fully cooked when internal temperature reaches 145°.