Roasted Potatoes with Carrots and Sesame Seeds

Photo: Randy Graham, Valley Vegetarian

After a long afternoon walking the Temple Bar neighborhood of Dublin looking for vegetarian fare, Robert and I gave up and walked back toward our hostel across the river. Just as we had resigned ourselves to some take away food, the vegan gods smiled down on us.

At 83 Middle Abbey Street, not far from our hostel, we saw a sign for Govindas Restaurant. Hard to tell where they got the name for their restaurant but I was guessing that it was a Krishna reference. I told Robert, “Now that has to be a vegetarian restaurant”.

We crossed over the river and walked into the restaurant. We immediately saw a sign that said “No meat, no fish, no eggs…EVER”. Then we saw the buffet. Good, fresh food. We smiled at each other and put our camera and daypack on a table.

After relaxing for a while and enjoying a refreshing cold glass of tea, we were served a plate that had five different foods; all excellent. Here’s the recipe for their roasted carrots, potatoes and sesame seed side dish. I like to serve this as a side to elaborate holiday dinners.

2  pounds  baby Yukon Gold potatoes (scrubbed and halved lengthwise)
2  pounds  carrots (scrubbed, halved lengthwise, then halved crosswise)
2  tablespoons  extra virgin olive oil
1/2  teaspoon  coarse salt
1/2  teaspoon  freshly ground black pepper
2  tablespoons  minced fresh thyme
2 tablespoons toasted sesame seeds

Preheat oven to 400 degrees.

Bring a large pot of water to a boil over high heat and add potatoes. Boil potatoes until barely tender when pricked with a fork, about 5 minutes, then drain them completely and spread in a single layer on a large rimmed baking sheet. Add carrots, drizzle vegetables with olive oil, season generously with salt and pepper, and gently toss to coat evenly. Bake, stirring occasionally, until potatoes are golden brown, about 20 minutes.

Transfer vegetables to a large bowl and add thyme and sesame seeds; gently toss to coat evenly. Serve warm or at room temperature.

About Valley Vegetarian

The fresh chef providing consistently good vegetarian comfort food recipes.
This entry was posted in Gluten-Free, Sides, vegan and tagged , , , , , . Bookmark the permalink.

2 Responses to Roasted Potatoes with Carrots and Sesame Seeds

  1. Laura says:

    What a lucky find! I had a horrible time finding vegan food in Paris!


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