|1 lb parsnips|
|1 T coconut oil|
|1 bag Hilary's Broccoli Casserole Bites|
|1/4 c tahini|
|1/4 c olive oil|
|1 T fresh lemon juice|
|2 T apple cider vinegar|
|1/2 parsley, chopped, plus more for garnish|
|1 garlic clove|
|1/4 c green onion, green parts only|
|1/4 t sea salt|
|1/4 t freshly ground pepper|
|1/2 t maple syrup (optional)|
First, prepare the parsnips. Preheat the oven to 450 degrees F. Buy organic parsnips and you don't have to peel them. Scrub them well and cut into sticks about 3 inches long and 1/2 inch thick. Place them on a parchment lined baking sheet and toss with coconut oil. Sprinkle with salt and pepper and bake for 30 minutes, turning halfway through.
Prepare the Hilary's Broccoli Casserole Bites while the parsnips are baking.
To make the dressing, place the tahini, olive oil, lemon juice, apple cider vinegar, parsley, garlic, green onion, salt, pepper, maple syrup, and 1/4 c of water in a blender. Blend on high until smooth.
Place the fries on a serving platter once they are done baking. Top with the Bites and drizzle with dressing. Optional garnishes are parsley, diced red onion, sriracha, and lemon zest.