• 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, pat pork* dry with paper towels. Rub with a large drizzle of olive oil; season generously all over with salt and pepper. Reserve 1/4 tsp Cinnamon Paprika Spice in a small microwave-safe bowl (you’ll use it later); rub pork all over with remaining Cinnamon Paprika Spice. • Place pork on one side of a baking sheet. Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, use 2 sheets; roast carrots on top rack and pork on middle rack.) • Roast on middle rack until pork is cooked through, 18-20 minutes. Transfer pork to a cutting board to rest, 5 minutes. Return carrots to oven until browned and tender, 3-5 minutes more. Swap in chicken* for pork; roast 15-18 minutes. Return carrots to oven and continue roasting, 5-7 minutes more.

• While pork roasts, to bowl with reserved Cinnamon Paprika Spice, add jam and 1 tsp vinegar (be sure to measure; we sent more); stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 TBSP butter (2 TBSP for 4 servings) 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.