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Jim’s Return to the States WDC! and Roasted Carrots and Potatoes

May 1, 2015

Upon Jim’s return meant he was well overdue to host a WDC. I think we were all a little worried he might serve up a flavorless fried British dish something like bangers and mash or mushy peas (see my UK post here). But he impressed us all with his healthy vegetarian meal.

He served up Falafel and Halloumi Sandwich with a side of roasted (colorful) carrots and potatoes, recipe below and hummus and pita chips.

Grilled Falafel and Halloumi Burger with Roasted Carrot and Potato Side

Grilled Falafel and Halloumi Burger with Roasted Carrot and Potato Side

I topped off the meal with the saved Leige Belgium Waffles I made the previous week for watching the Tour of Flanders race.  I froze the dough and place the dough in the refrigerator the day before I was going to cook them.  In hindsight, I really should not have put the sugar in before freezing the dough.  The dough balls were very watery when I went to cook them and caused them to cook faster on the outside than in the middle.  I should have put the dough in the freezer after step 8.

Roasted Carrots and Potatoes:

Difficulty: Easy
Prep Time: 5 min
Cook Time: 40 min
Total Time: 45 min
Yield: 6ish servings
Taste: Good


1 pound small carrots, tops removed, peeled if desired
1 pound baking potatoes, peeled if desired
2 tbs olive oil
Dash of coarse salt
Dried or fresh parsley


1) Preheat oven to 400 degree F.

2) Slice carrots and potatoes the long way into half-inch strips and place on a rimmed baking sheet.

3) Drizzle olive oil on carrots and potatoes and sprinkle with salt.

4) Place in oven and roast them for about 30 to 40 minutes, depending on how crisp or soft you like your vegetables, and how thick they are. Turn vegetables halfway through.

5) Remove from oven. Transfer to a bowl. Sprinkle with parsley.

Source: Wood Kitchen


From → Travel, WDC

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