Roasted Asparagus & Carrots #BrunchWeek

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Who loves roasted veggies???

*raises hand enthusiastically*

I’m a huge veggie fan – I like vegetable way better than most fruits - apples and watermelon are the only fruits I consistently love.  Well, I also love strawberries but mostly in pie or margarita form or otherwise doused in sugar.

So I’m all for my roasted veggies at brunch – or actually brinner because my family is way into breakfast for dinner and usually too lazy to make brunch!

It was so perfect that there were awesome brunch week sponsors that provided some of my favorite vegetables for recipes inspiration!

Asparagus (my all-time favorite brunch vegetable) from Michigan Asparagus.

Fresh carrots from Cal-Organic Farms.

Plus, a nice punch a flavor from capers provided by Cento Fine Foods!

I love to keep the flavor profile simple when I roast vegetable to let the natural flavors shine through, so these veggies are lightly dressed with balsamic vinegar, salt, & pepper.

Don’t forget to check out all the amazing #brunchweek recipes below!  Plus, enter the giveaway (see all the details here).

Roasted Asparagus & Carrots

1 pound asparagus, such as Michigan Asparagus
4 large carrots, peeled and sliced, such as Cal-Organic
1 red bell pepper, sliced
Salt & pepper
1 tablespoon extra virgin olive oil
1 tablespoon capers, such as Cento
1 tablespoon balsamic vinegar

Preheat the oven to 400 degrees F.  Place the asparagus, carrots, and bell pepper on a baking sheet.  Drizzle with olive oil and season with salt and pepper.  Roast for 15-20 minutes or until the veggies are tender and beginning to brown.

Remove from oven.  Toss with capers and balsamic vinegar, add additional salt & pepper, as desired.

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Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Voodoo Bloody Mary from Girl Carnivore

BrunchWeek Appetizers:
Antipasto Platter from A Day in the Life on the Farm
Brunch Gazpacho Shooters with Cheesy Everything Toast Dippers from The Crumby Kitchen
How to Create an Antipasto Platter from Love and Confections
Kale Salad with Apples, Carrots, Cheese and Capers from Shockingly Delicious
Spring Cobb Salad from The Barbee Housewife

BrunchWeek Egg Dishes:
Asparagus, Mushroom and Cheese Egg Cups from The Bitter Side of Sweet
Asparagus, Sausage, and Onion Quiche from Hezzi-D's Books and Cooks
Breakfast Stuffed Avocados from Rants From My Crazy Kitchen
Cheesy Ham and Asparagus Frittata from Cooking with Carlee Ham & Cheese Hashbrown Frittata from It Bakes Me Happy

BrunchWeek Breads, Grains, and Pastries:
Banana Blueberry Cinnamon Mini Muffins from Sweet Beginnings
Cheddar Sun-Dried Tomato Biscuits from Tara's Multicultural Table
Coconut Doughnuts from Mildly Meandering
Grand Marnier French Toast from That Skinny Chick Can Bake
Sausage, Egg & Cheese Kolaches from The Spiffy Cookie
Shortcut Blueberry Cheesecake Cinnamon Rolls from Big Bear's Wife

BrunchWeek Main Dishes:
Salmon Quiche from My Catholic Kitchen
Keto Steak and Eggs over Asparagus from Kudos Kitchen by Renee
Sun-Dried Tomato Pesto Chicken Sandwiches from Books n' Cooks

BrunchWeek Fruits, Vegetables and Sides:
Asparagus and Goat Cheese Tart from Karen's Kitchen Stories
Breakfast Salad from Caroline's Cooking
Green Apple Smoothie from The PinterTest Kitchen
Asparagus-Leek Velouté from Culinary Adventures with Camilla
Roasted Asparagus & Carrots from Amy's Cooking Adventures
Sweet Potato Hash with Pancetta, Sun-Dried Tomatoes and Spinach from The Redhead Baker

BrunchWeek Desserts:
Hazelnut Pudding Cake from Strawberry Blondie Kitchen
Pull Apart Cinnamon Coffeecake with Chocolate Glaze from Family Around the Table
Pumpkin Snack Cake from A Kitchen Hoor's Adventures
Raspberry Lime Parfaits from Eat Move Make

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.


  1. I love roasted veggies, beautiful presentation Amy.

  2. I love this combo of veggies! The earthy asparagus and the carrots. SO so delicious.

  3. This is a beautiful dish and gorgeous presentation. Love the colors. Can't wait to try it.


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