The cure to trying to eat your vegetables when you’re really not a vegetable person is making everything into either fries or chips. Am I right? It’s all the rage right now. And for good reason.
These parsnip fries are coated with savory seasonings and then baked at a high temp until the seasonings cook into a crisp crust and the parsnips turn deep brown. I paired these with a creamy, smoky, tahini sauce that is probably my new favorite condiment everrrr.
- 3 large parsnips
- 2 T. olive oil
- 2 t. nutritional yeast
- ¼ t. salt
- ½ t. Italian seasoning
- 1 t. garlic powder
- ¼ t. black pepper
- 1 T. chopped parsley (optional)
- 2 T. tahini
- 3 T. plain yogurt
- 1 clove finely minced garlic
- 1 t. lemon juice
- 1 t. smoked paprika
- dash of smoked salt
- Preheat oven to 425 degrees.
- Wash, peel, and cut parsnips into spears.
- Pour oil, nutritional yeast, salt, Italian seasoning, garlic powder, and pepper into a large ziploc bag.
- Add parsnips to the ziploc bag and toss thoroughly until all of the seasoning mixture is coating the parsnips.
- Empty parsnips onto a cookie sheet and spread out into a single layer.
- Bake in preheated oven until brown, turning every 5 minutes. (Should take about 20 minutes total).
- Remove fries to serving platter and top with parsley if desired.
- While the fries are baking, stir all ingredients together in a small bowl.
- Taste and add more smoked salt and lemon juice if desired.
- Serve alongside fries and enjoy!
These fries are a great healthy side dish that happen to be vegan (that’s why they are “cheezy” and not “cheesy”)! Even the sauce is totally guilt-free (aka, not just dressed up mayo), so you can dip to your heart’s content. I certainly did. Edited to add: I haven’t tried this yet but you can make the sauce vegan too by using a soy yogurt or even vegan mayo if you like!
It’s a PERFECT 75 degrees outside! I’m gonna go enjoy the sunshine! Happy weekend everyone!