Instructions:
- Combine dressing ingredients in a small bowl. Stir until smooth, adding more water or oil to thin (just a little at a time). Set aside.
- In a large cast iron pan, heat vegan butter and cook/season onions on the stove top for a few minutes until partially cooked.
- Toss in potatoes and parsnips. Stir to coat in vegan butter and season with salt and pepper.
- Transfer to the air fryer and roast at 350 degrees F (175 degrees C) for 45 minutes, toss halfway.
- Everything should be cooked and golden. I cut my potatoes into small rounds so they would cook faster. You can always boil them for 4-5 minutes before roasting, if you want larger potatoes.
- Toss in chopped dill, lemon juice and garlic and stir to combine.
- Serve on a bed of warm lentils and drizzle with lemon dill dressing. Enjoy!