Rosemary Carrots and a Portobello Bruschetta

Well happy late Thanksgiving! Hope it was swell, the table was full of awesome recipes and fancy feasts and I have a few simple recipes that can translate over from the Thanksgiving table to any table during the year. The two that I am sharing are my carrots that I served with dinner and a bruschetta I served as an appetizer. Here they are:

Roasted Rosemary Carrots

Ingredients:

• 3 bunches small carrots (about 24)
• 2 sprigs fresh rosemary
• 2 tbsp olive oil
• Salt to taste

Directions:

1. Preheat oven to 400 degrees.
2. Lay your carrots out in a baking dish. It's ok if they overlap.
3. Drizzle your olive oil on top of the carrots.
4. Remove leaves of rosemary from sprig and sprinkle them generously on top on the carrots. Then salt the carrots. I only did a little salt because I didn't want it overpowering the rosemary.
5. Bake for 25 minutes, then serve!

So this one is almost too easy! They are an easy side if you're at a lost for a veggie dish at dinner and because it's carrots the taste will compliment nearly anything!

Portobello Bruschetta

Ingredients:

• 1/2 avocado cut into smaller pieces
• 3 small portobello mushrooms chopped into small bits
• 1/2 yellow onion chopped finely
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1 1/2 tbsp balsamic vinaigrette
• Fresh basil leaves to taste
• 1 large baguette cut into pieces (or whatever you want to serve on)

Directions:

1. In a frying pan add olive oil, garlic and onion and fry until onion is translucent.
2. Next add your mushroom and cook until it is soft and tender.
3. Next add your sliced avocado half and cook until most all of the avocado has disappeared and coated the mushroom mix.
4. When avocado is mostly gone add as many basil leaves as you prefer, I add about a cups worth, and cook until leaves are tender.
5. Remove mix from heat and place in a bowl. Let cool for an hour or overnight. 
6. Then add your balsamic vinaigrette, I only added 1 and 1/2 tablespoon because I never liked bruschetta where all you could taste was the vinaigrette. Mix well and serve on top of bread or crackers.

This was so good on the baked baguette I had, not too filling and oh so healthy. This recipe would also work at a potluck for a universal spread as its vegan and can appeal to all diets. Hope your holiday weekend was swell. Happy Eatings (if you still have room that is)!