Sweet and Savory Roasted Carrot, Avocado and Egg Brunch Spread: Rainbow Carrots Baked with Minced Garlic, Sautéed Peas, Fresh Avocado, Grated Sharp Cheddar Cheese and a Fried Egg, with Carrot Miso Dressing Drizzled on Top and Sprinkled with Chili Flakes, Black Pepper and Parsley


Actual spring and summer weather has been on my mind A LOT lately! Especially since we still have snow on the ground here (although the past few days have definitely been warmer, so things are looking up!). I always love incorporating a lot of color and fresh flavors into my meal, especially during the long winter months. It makes me excited for all the gardening planned for this summer! I am also always on the lookout for new breakfast/brunch recipes – definitely one of my favorite meals of the day. A bunch of my creations come from the need to use other things in my refrigerator and finding a delicious way to incorporate everything together. Avocado and carrots are a surprisingly good combination. I have read about avocado and carrot salads before/seen them on certain restaurant menus, but this is actually the first time I have had them as the two dominating flavors in a meal. The carrots are sweet and the avocado brings a more creamy/savory flavor. The additions of egg, cheese, peas, and a dressing help wrap everything together. For a simple dish, it certainly packs a lot of really tasty and interesting flavors. A must-try for a fresh and colorful spring or summer brunch. Enjoy! 🙂

Makes 1 Serving (*Can Easily be Multiplied)

*Carrots Bake for Around 1 Hour*

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Oven, Preheated to 400°F

9 x 13 Baking Dish


Liquid Measuring Cup

Measuring Cups

Measuring Spoons


Sauté Pan(s)



1 Pound Bag of Carrots, Peeled (*This will make more than you need, but you can use the rest for other meals throughout the week! :))

1/2 Cup Stock of Choice (*I used chicken stock)

1 Tablespoon Olive Oil

Salt and Pepper (*To Taste)

Optional: Minced Garlic

1/2 Avocado (Ripe)

1/8 Cup Shredded Cheese of Choice (I used Sharp Cheddar)

1/2 Cup Frozen Peas

1 Large Egg

Dressing of Choice (*I used a sweet carrot miso)

Parsley (*To Taste)


  1. First, preheat your oven to 400°F.
  2. Peel your carrots if you haven’t done so already.
  3. Next, pour stock and olive oil into a baking dish. Place carrots inside dish and top with salt, pepper and minced garlic, tossing to combine/coat everything.
  4. Cover the dish with foil and bake for 30 minutes.
  5. After 30 minutes, remove foil and toss carrots, then bake for another 30 minutes (uncovered).
  6. While carrots are cooking, cut up avocado and grate cheese.
  7. After carrots are done baking, test with a fork for preferred doneness (I like my carrots a bit firmer, but if you want them softer bake in 10 minute increments until desired texture is achieved).
  8. Once carrots are done baking, cook egg as desired and frozen peas.
  9. Plate everything together and top with dressing and seasonings of choice.
  10. Enjoy warm! 🙂

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