Happy fri-day! (get it?!) 

Today I want to share my fry obsession with you. I love anything crispy and crunchy, and these baked parsnip fries satisfy just that!

Why parsnips you ask?
Every vegetable contains different vitamins and nutrients. If you only eat the same vegetables every day, then you limit yourself from getting other essential vitamins and nutrients that your body needs to keep you healthy. Since it’s so important to switch up the vegetables you eat, I thought I’d share with you this new take on fries.

Why parsnips are good for you
Parsnips are one of the most underrated veggies. They are high in fiber, B vitamins, vitamin C, potassium and folate. In other words, eating parsnips can help regulate the digestive system, reduce the risk of certain cancers, and improve your immune system.

Unlike your conventional, pre-packaged/fast food chain fry, we're going to start with a whole potato, and cook these in simply canola oil, a heart healthy fat. Aside from a few seasonings, that's it! It is easy to make, healthy and addictively delicious. Seriously beware, these go fast, real fast. So if you plan on sharing, I suggest you double the recipe. And if you're all about the crispy fries kinda gal like myself, this will hit the spot. 

BAKED PARSNIP FRIES with SRIRACHA MAYO 

INGREDIENTS 
2 medium parsnips  
2 tsp olive oil 
1/4 tsp salt 
1/4 tsp freshly ground black pepper 

Sauce:
1 tbsp low-fat mayonnaise 
1 tbsp plain Greek yogurt (I used Fage 2%) 
1 tsp Sriracha
1 tbsp fresh cilantro, minced 

INSTRUCTIONS  
1. Preheat oven to 400 degrees F and line 1 large baking sheet pan with parchment paper.

2. Wash the parsnips and pat dry with a paper towel. Cut the parsnips into matchsticks, about 1/2 in x 1/2 in.

3. Place the parsnips on the sheet pan. Drizzle with olive oil and add the salt and pepper, to taste. Gently toss the parsnips until they are evenly coated. Arrange them in a single layer. Bake for 40 minutes, flipping once halfway to ensure even cooking. If you’d like them crispier, keep them in the oven for a few minutes, but be sure to check on them so they don’t burn!

4. Meanwhile, prepare the Sriracha dipping sauce. In a small bowl, mix together low-fat mayonnaise, Greek yogurt and cilantro. Note: You can adjust the spiciness by adding more or less Sriracha.

5. When fries are ready, remove them from the oven and allow to cool for 5 minutes. Serve immediately with Sriracha mayo. Bon appétit!

Every New Yorker knows that winter here lasts from November to nearly April – and that’s if we’re lucky! It’s now March and after a frigid winter, I’ve gained an obsession for roasting veggies. It’s one of my all-time favorite and easiest ways to cook. All you have to do is pop the vegetables in the oven and plus side is that it also warms up the apartment. For me, the waiting game is the hardest part!

I could eat roasted cauliflower alone, nearly half a head myself. But to make this simple dish into a meal, I decided to incorporate chickpeas to make the dish heartier. Chickpeas are a great source of vegetarian protein and fiber, so it really helps to create a more balanced meal.  When Peter and I first started dating, he had absolutely no clue what vegetarian food was. He hesitated taking me out to dinner and would always suggest salads. And let me tell you, if it’s one thing that vegetarians hate, it’s when people think we only eat salads! So, to show him what a hearty vegetarian meal could be (aka to prove to him that I do NOT only eat salads!)  I made roasted cauliflower with chickpeas, covered in a creamy dijon dressing.

Let me be clear. Peter does not eat cauliflower on the reg and the extent of him eating chickpeas is when I sneak hummus into his breakfast wrap. So, you wanna know the trick to getting your non-veggie loving partner to try your new dish? Wait until they're really hungry haha. Luckily, the smell of the warm oven was enough to lure him into the kitchen. 

When it came down to the taste test, I was right (as always) and Peter loved this dish! It was:

Creamy
Tender
Crunchy
Hearty
Flavorful

Serve it as a side dish or let it shine on it’s own. If you make this, I’d love to see! Take a picture and tag your photo with #dowhatiulove on Instagram.

Roasted Cauliflower and Chickpeas with Dijon Dressing

INGREDIENTS
1 head of cauliflower, cut into bite-sized florets
1 (15oz) can unsalted chickpeas, rinsed, drained and patted dry
¼ cup panko breadcrumbs
1 tsp fresh thyme
3 tbsp olive oil
¼ tsp sea salt
¼ tsp pepper

Dressing
2 tbsp Dijon mustard
1 tbsp whole grain mustard
2 tbsp olive oil
2 tbsp white wine vinegar
¼ cup fresh parsley, chopped
¼ tsp red pepper flakes
¼ tsp pepper
¼ tsp sea salt

INSTRUCTIONS
Preheat oven to 400 degrees F.

Line 2 baking sheets with parchment paper. Place cauliflower florets onto baking sheet, drizzle with 2 tbsp olive oil. Sprinkle with thyme, salt and pepper.  

Place chickpeas and panko breadcrumbs on the second baking sheet, drizzle with 1 tbsp olive oil. Sprinkle with salt and pepper. Roast cauliflower for 40 minutes and chickpeas for 25 minutes, flipping once midway.

While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together both mustards, olive oil, vinegar, parsley, red pepper flakes, salt and pepper. When the vegetables are ready, remove them from the oven and transfer everything into one large bowl. Mix in dressing, season to taste, and garnish with additional parsley.   

INGREDIENTS

• 1 sweet potato
• 1 tbsp olive oil
• pepper

 

DIRECTIONS

Preheat oven to 400°F. Line baking pan with parchment paper. Cut potatoes in half lengthwise, then cut strips of the halves, and then into match sticks. Spread out potatoes onto the pan. Drizzle with 1 tbsp olive oil and season with pepper to taste, toss until evenly coated. Bake for 30 mins, flipping once halfway (they're ready at the 30 min mark but I left them in there for 45 mins since I like mine crispy!)