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.