air fryer Archives - Forks Over Knives

Air-Fried Tempura Veggies with Jalapeño-Lime Sauce

Caitlyn Diimig, RD — Tue, 06 May 2025 17:49:38 +0000

These easy, vegan air-fried tempura veggies fit the bill any time you want a crunchy appetizer to kick things off. Sparkling water gives the batter a light, crisp texture, while a hint of ground ginger offers a grounding warmth. You’ll want to air-fry these babies for as long as possible to get the crispiest results. A creamy dipping sauce made with silken tofu gets its lively flavor from fresh cilantro, jalapeño, and a squeeze of lime juice. It’s the perfect dipper for these crunchy veggie snacks!

Tips

Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups vegetables + ½ cup sauce

Time: 45 minutes

4 oz. firm silken tofu, drained
2 tablespoons lime juice
1 to 2 teaspoons finely chopped fresh jalapeño chile, seeded if desired (see tip, recipe intro)
2 tablespoons finely chopped fresh cilantro
¾ cup plain seltzer water, plus more as needed
2 tablespoons flaxseed meal
½ cup brown rice flour
¼ teaspoon ground ginger
¼ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
1 cup red bell pepper strips
1 cup broccoli florets, cut into 1- to 1½ -inch florets
4 oz. fresh green beans, trimmed

Instructions

For Jalapeño-Lime Sauce, in a small blender or food processor combine tofu, lime juice, and jalapeño; cover and blend until smooth, adding 1 to 2 tablespoons water to reach desired consistency. Stir in cilantro. Cover and chill until ready to serve.
Preheat air fryer to 350°F. In a large bowl whisk together ¼ cup of the seltzer water with the flaxseed meal; let stand 5 minutes. Whisk in the remaining ½ cup seltzer water until frothy. Whisk in brown rice flour, ginger, salt, and black pepper until batter forms. Batter should be the consistency of a thin pancake batter. Add more seltzer water as needed to reach desired consistency.
Working in batches, dip bell pepper strips, broccoli florets, and green beans in batter until coated; allow excess to drip off. Transfer vegetables to parchment paper that has been cut to fit air-fryer basket. Place parchment paper with vegetables in basket. Air-fry 10 minutes or until crisp. Season vegetables with an additional pinch of sea salt. Serve with sauce.

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Air-Fryer Rice Paper Dumplings

Carleigh Bodrug — Thu, 20 Mar 2025 17:22:31 +0000

Do you ever look into your fridge, overwhelmed to see all the unused fresh veggies you bought with the best intentions? Put them to good use in these versatile air-fryer rice paper dumplings. The veggies and tofu are finely chopped using a food processor, with fresh ginger and soy sauce for extra flavor. Simply wrap a few tablespoons of the mixture in a brown rice paper wrapper, then wrap the bundle up in another rice paper wrapper to ensure the dumplings don’t break. After just 8 to 10 minutes in the air fryer, you’re ready to dig in. Serve with additional soy sauce for dipping.

Tips

Gluten-free version: Use gluten-free tamari instead of soy sauce.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 dumplings

Time: 25 minutes

1 cup coarsely chopped green cabbage
½ cup broccoli or veggies of choice
½ cup chopped yellow onion
¼ cup chopped carrot
2 scallions, coarsely chopped
1½-inch piece fresh ginger, coarsely chopped
2 cloves garlic, smashed
6 oz. extra-firm tofu, drained
2 teaspoons reduced-sodium soy sauce, plus more for dipping
20 brown rice paper wrappers

Instructions

For filling, in a food processor combine the first seven ingredients (through garlic). Process until mixture is very finely chopped.
Transfer chopped vegetables to a medium bowl. Using the coarse holes on a box grater, grate tofu into bowl (or crumble tofu with your hands). Add 2 teaspoons soy sauce; toss until well combined.
In a large nonstick skillet cook vegetable mixture over medium 5 minutes or until just tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Remove from heat.
Fill a wide, shallow bowl or tray with warm water; set it between rice paper wrappers and a cutting board. Dip one rice paper wrapper into water for a few seconds, then place wrapper on the cutting board. Spoon 3 tablespoons of the filling onto the center of the wrapper.
Fold the lower half of the wrapper over the filling. Take the top half and also fold it over the filling, then fold in the sides until you have a square dumpling. Repeat folding with a second layer of rice paper to prevent breakage. Repeat this process to make 10 dumplings.
Preheat air fryer to 400°F. Arrange as many dumplings in the air fryer as you can fit without them touching one another. Air-fry 8 to 10 minutes or until crispy. Serve immediately with additional soy sauce for dipping.

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Potato and Broccoli Tots

Carleigh Bodrug — Mon, 10 Mar 2025 19:42:06 +0000

If you’re buying fresh broccoli heads and throwing away the stalks, you’re leaving a lot of money on the table. Get more bang for your broccoli buck by transforming those stalks into delicious green tots! These tasty broccoli tots from low-waste-cooking queen Carleigh Bodrug make a fun appetizer or kid-friendly snack served with salsa, ketchup, or Creamy Cilantro-Garlic Dressing. And they’re so simple: Grate broccoli stalk and potato, then combine with soaked ground flaxseed, chopped broccoli florets, and nutritional yeast. Don’t buy broccoli crowns for this recipe: You want a head with a whole stalk, plus an extra stalk.

Tips

To bake instead of air-fry: Preheat oven to 400°F. Bake on a prepared baking sheet for 25 minutes or until crispy, turning tots halfway through.

For more inspiration, check out these tasty ideas:

Time: 40 minutes

1 tablespoon flaxseed meal
1 head broccoli with stem + 1 more broccoli stem (12 oz.)
1 8-oz. russet potato, scrubbed
1 tablespoon nutritional yeast
¼ teaspoon sea salt
Ketchup or other dip such as Creamy Cilantro-Garlic Dressing

Instructions

Preheat air fryer to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl stir together flaxseed meal and 2½ tablespoons water. Let stand 5 minutes.
Using a paring knife or potato peeler, peel the woody skin off the broccoli stems. Using the medium holes on a box grater, coarsely shred broccoli stems and potato into a large bowl. Finely chop broccoli florets and add to bowl. Add flaxseed mixture, nutritional yeast, and salt; mix well. Using wet hands, form rounded tablespoons of the mixture into short cylinders. Place tots on the prepared baking sheet.
Working in batches, arrange tots in air-fryer basket in a single layer without touching one another. Air-fry 10 minutes. Turn tots over; air-fry 8 minutes more or until browned and crisp. Serve immediately with ketchup or your dip of choice.

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Air-Fryer Apple Fritter Cake

Kathryn Hendrix, RDN, LD — Tue, 25 Feb 2025 19:41:14 +0000

Moist and studded with raisins and apple slices, this quick and easy air-fryer apple fritter cake has a mouthwatering lemony brightness and is perfect for an afternoon snack for guests or a warming dessert for the family. Sunflower seed butter adds richness, and an arrowroot-thickened maple syrup glaze, brushed on in the last few minutes of cooking, delivers a golden-brown top. This mid-size apple fritter cake serves about four people. You’ll want to cook it in a 6-inch soufflé dish or cake pan–both excellent tools for making air-fried cakes. Alternatively, you can use silicone muffin cups and make mini cakes (see tip below).

Tips

To make mini cakes: Prepare batter as directed below. Spoon chopped apples evenly into six individual silicone muffin cups and top with batter. Air-fry, in batches if needed, at 320°F for 10 minutes. Brush cupcakes with maple glaze; air-fry at 360°F for 3 minutes or until internal temperature registers 200°F to 210°F. Cool in cups 10 minutes before unmolding.

For more inspiration, check out these tasty ideas:

Yield: Makes one 6-inch cake

Time: 60 minutes

1 cup finely chopped baking apples
1 tablespoon flaxseed meal
¼ cup unsweetened, unflavored plant-based milk
½ cup white whole wheat flour
½ teaspoon regular or sodium-free baking powder
¼ teaspoon baking soda
3 tablespoons unsweetened applesauce
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons pure cane sugar
1 tablespoon sunflower seed butter
1 teaspoon apple pie spice
1 teaspoon pure vanilla extract
⅓ cup raisins
1 tablespoon pure maple syrup
⅛ teaspoon arrowroot powder
¼ teaspoon pure cane powdered sugar

Instructions

Preheat air fryer to 400°F. In a 6-inch soufflé dish or round cake pan combine apples and 1 tablespoon water. Air-fry 5 minutes. Let cool while preparing the batter. Reduce air fryer to 320°F.
In a small bowl stir together flaxseed meal and milk. Let stand 5 minutes. In a medium bowl stir together flour, baking powder, and baking soda.
In a medium bowl whisk together the next seven ingredients (through vanilla). Stir in flaxseed mixture. Add to flour mixture and mix until combined. Fold in apples and raisins.
Wipe out the soufflé dish and line the bottom with parchment paper. Spread batter in the prepared dish. Air-fry 24 minutes. Increase air fryer to 360°F.
Meanwhile, for maple glaze, in a small bowl stir together maple syrup and arrowroot powder. Brush top of cake with glaze and air-fry 5 minutes more, or until an instant-read thermometer inserted in the center registers 200°F to 210°F. Cool in dish on a wire rack 10 minutes. Remove cake from dish. Dust cake with powdered sugar. Serve warm.

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Persimmon Crisp with Golden Figs

Kathryn Hendrix, RDN, LD — Mon, 16 Dec 2024 18:33:06 +0000

An air fryer makes quick work of this persimmon crisp, which melts in your mouth with every bite. The honey-like flavor and silky texture of persimmons play well with chewy dried golden figs. The oat-based biscuit topping gets extra richness from almond butter, in this festive fall or winter dessert that offers a nice change from apple crisp.

Tips

Persimmon varieties: We prefer fuyu persimmons in this fig crisp. They have a firmer texture for chopping (like an apple) and are less astringent than hachiya persimmons.

How to ripen persimmons: If your persimmons aren’t quite ripe, place them in a paper bag with a banana. Close the top of the bag and let it stand on the counter 1 to 4 days or until desired ripeness.

Gluten-free version: To make this gluten-free, use certified gluten-free oat flour and oats.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 40 minutes

5 oz. dried golden figs (1 cup)
1 lemon
3 ripe persimmons, chopped (14 oz.) (see tip, recipe intro)
5 tablespoons pure maple syrup
2 teaspoons pure vanilla extract
1 teaspoon arrowroot powder
2 tablespoons almond butter
⅓ cup brown rice flour
⅓ cup oat flour
⅓ cup rolled oats
½ teaspoon ground cinnamon
¼ cup pomegranate arils (optional)

Instructions

Preheat air fryer to 360°F. Place figs in a small saucepan and add water to cover. Bring to boiling, remove from heat, cover, and let stand 5 minutes. Drain and chop. Remove 1 teaspoon zest and squeeze 2 tablespoons juice from lemon.
In a medium bowl combine figs, lemon juice, the persimmons, 1 tablespoon of the maple syrup, 1 teaspoon of the vanilla, and the arrowroot powder; toss to coat. Spread mixture in a 7-inch soufflé dish or 1- to 1½ -quart baking dish without handles. Place dish in basket of air fryer.
Air-fry 10 minutes or until persimmons are lightly golden.
Meanwhile, in the same bowl whisk together the remaining ¼ cup maple syrup and 1 teaspoon vanilla, the almond butter, and lemon zest. Add brown rice flour, oat flour, oats, and cinnamon; stir to combine.
Reduce air-fryer temperature to 300°F. Drop oat mixture by spoonfuls evenly over top of the cooked fruit. Air-fry 15 minutes or until top is crisp and filling is bubbly. Sprinkle servings with pomegranate arils (if using).

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Hearty Pesto Salad with Tomatoes, Farro, and Air-Fried Chickpeas

Nancy Macklin, RDN — Wed, 10 Jul 2024 18:00:38 +0000

Don’t you love the smell of in-season tomatoes? Now, you can feast on that gorgeous aroma in this tantalizing pesto salad featuring colorful, chunky, tangy heirloom tomatoes and fresh spinach. Farro adds heft, making this a meal-worthy salad, while slivered red onions deliver subtle pops of heat. The whole salad has a rich herbal flavor thanks to a light vegan basil-spinach pesto, which does double duty: First, you’ll use it to coat the chickpeas before air-frying them until they’re perfectly crispy; then, just before serving the salad, you’ll spoon the remaining pesto over top, for a flavor-packed meal or side dish loaded with the best of summer’s bounty. This deluxe salad is wonderfully adaptable; feel free to use the grains and greens you have to hand.

Tips

Crispy chickpeas: For the crispiest chickpeas, coat them lightly with the pesto and don’t overcrowd them in the air fryer.

Gluten-free: To make this gluten-free, swap out the farro for a gluten-free grain such as quinoa or brown rice.

For more inspiration, check out these tasty ideas:

Yield: Makes 16 cups

Time: 55 minutes

1 15-oz. can no-salt-added chickpeas, drained and ⅔ cup liquid (aquafaba) reserved
2 cups packed fresh spinach
2 cups packed fresh basil + a few leaves for garnish
½ cup nutritional yeast
½ cup lemon juice
4 cloves garlic
¼ teaspoon cayenne pepper
6 tablespoons toasted pine nuts
Sea salt and freshly ground black pepper, to taste
4 cups salad greens
4 cups cooked and cooled farro
2 lb. assorted heirloom tomatoes, cored and sliced
1 cup slivered red onion

Instructions

Rinse and drain chickpeas (reserve ⅔ cup of the aquafaba); place chickpeas in a medium bowl.
For pesto, in a food processor combine ½ cup of the reserved aquafaba, spinach, 2 cups of the basil, nutritional yeast, lemon juice, garlic, cayenne, and 4 tablespoons of the pine nuts. Process until nearly smooth. Season with salt and black pepper. Add 2 tablespoons of the pesto to bowl with chickpeas; toss to coat. Stir the remaining aquafaba into the remaining pesto.
Preheat an air fryer to 400°F for 5 minutes. Spread chickpeas in a single layer in air-fryer basket. Air-fry 10 to 12 minutes or until chickpeas are lightly browned and crisp. (You might have to work in batches.) Spread chickpeas on a plate to cool.
Arrange salad greens on a platter or plates. Top with farro, tomatoes, onion, and chickpeas. Top with reserved pesto, the remaining 2 tablespoons pine nuts, and additional fresh basil.

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Crispy Air-Fried Tofu with Brown Rice Noodles

Laura Marzen, RD, LD — Tue, 09 Apr 2024 18:49:10 +0000

Topped with crispy air-fried tofu and a spicy peanut sauce, these lively brown rice noodle bowls will satisfy all your Thai food cravings. Fresh lemongrass infuses tender bok choy and aromatic scallions with a mild citrus fragrance, while earthy pad Thai noodles anchor the dish. The trick to getting the tofu crunchy and delicious is to squeeze out as much water as possible, then coat each cube with a seasoned mix of fresh ginger, cayenne pepper, and coconut aminos. Drizzle with a spicy date-sweetened peanut sauce for another layer of irresistible flavor, and garnish each bowl with fresh broccoli sprouts (optional) and a lime wedge.

Tip: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the chile peppers, wash your hands well with soap and water.

For more inspiration, check out these tasty ideas:

Easy Thai Noodles
Thai Peanut Noodles with Fresh Melon and Lime Vinaigrette
Thai Chickpea-Almond Curry
Or this collection of Scrumptious Vegan Thai Recipes

Yield: Makes 4 bowls

Time: 55 minutes

2 medium pitted Medjool dates
¼ cup natural creamy peanut butter
5 tablespoons coconut aminos
1 tablespoon lime juice
⅛ teaspoon cayenne pepper (plus ¼ teaspoon, optional)
1 14- to 16-oz. package extra-firm tofu
2 tablespoons cornstarch
½ teaspoon ground ginger
4 scallions
1 stalk fresh lemongrass, trimmed and thinly sliced (2 tablespoons)
1 to 2 medium fresh Thai chiles or serrano chiles, stemmed and thinly sliced
2 medium heads baby bok choy, trimmed and quartered lengthwise
10 oz. dry brown rice pad Thai noodles, cooked according to package directions
¼ cup low-sodium vegetable broth
½ cup fresh broccoli sprouts (optional)
Lime wedges (optional)

Instructions

For peanut sauce, in a blender combine the dates and ½ cup boiling water. Cover and let stand 15 minutes. Add peanut butter, 2 tablespoons of the coconut aminos, the lime juice, and ⅛ teaspoon cayenne pepper. Cover and blend until smooth, scraping sides of blender as needed. Transfer sauce to a small saucepan.
Place tofu between folded paper towels. Top with a plate and a heavy can of food. Let stand 15 minutes. Cut tofu into 1-inch cubes and place in a medium bowl. Add 2 tablespoons of the coconut aminos; toss to coat. Let rest 5 minutes; toss again until all the liquid is absorbed. In a small bowl stir together cornstarch, ginger, and cayenne pepper (if using). Sprinkle half the cornstarch mixture over tofu; toss gently to coat. Sprinkle the remaining cornstarch mixture over tofu; toss gently.
Preheat air fryer to 400°F. Arrange tofu in a single layer in air-fryer basket. Air-fry 8 to 10 minutes or until tofu is golden brown.
Meanwhile, thickly slice scallion whites and bias-slice greens. In a large skillet or wok cook scallion whites, lemongrass, and chile slices over medium 1 to 2 minutes or until fragrant, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
Add bok choy to skillet. Cook 6 to 8 minutes more or until lightly wilted, adding water, 1 to 2 tablespoons. at a time, as needed to prevent sticking. Heat Peanut Sauce over medium-low 2 to 3 minutes or until heated through, whisking frequently.
In a medium bowl combine cooked noodles, vegetable broth, the remaining 1 tablespoon coconut aminos, and half of the peanut sauce; toss to combine. Add a little water if noodles are sticking together.
Divide noodles, vegetables, and tofu among four shallow bowls. Drizzle with the remaining peanut sauce. Top with scallion greens. If you like, top with broccoli sprouts and serve with lime wedges.

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Sweet and Spicy Air-Fried Brussels Sprouts

Ellen Boeke — Wed, 27 Sep 2023 17:50:59 +0000

If you haven’t noticed, we’re in the midst of a full-on Brussels sprouts renaissance where these little green gems are finally getting the acclaim they deserve. In this easy recipe, Brussels sprouts are air-fried to crispy golden brown perfection and coated in a spicy-sweet dressing that will leave you licking your fingers. Perfect as a side dish for your Thanksgiving dinner table (or any gathering during the autumn season, for that matter), this scrumptious recipe will win over even the staunchest sprout nay-sayer.

For more easy Brussels sprouts recipes, check out these tasty ideas:

Yield: 4½ cups

½ lb. Brussels sprouts, trimmed and halved
3 tablespoons unseasoned brown rice vinegar
3 tablespoons pure maple syrup or brown rice syrup
1½ tablespoons Sriracha sauce
3 cloves garlic, minced

Instructions

Preheat air fryer to 375°F. In a large bowl toss sprouts with vinegar. Place sprouts in a single layer in air-fryer basket. (You may have to cook in batches.) Air-fry 15 minutes or until crisp and lightly browned.
Meanwhile, in a small saucepan combine maple syrup, sriracha, and garlic. Heat over medium-low for 2 minutes. In a serving bowl combine sprouts and syrup mixture. Toss to coat.

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Chopped Salad with Air-Fried BBQ Chickpeas

Nancy Macklin, RDN — Tue, 27 Sep 2022 17:32:05 +0000

Your classic chopped salad gets a boost of BBQ tang in this delicious vegan version, which adds extra substance with smoky-sweet chickpeas. Coated in a homemade spice blend and air-fried to crispy perfection, these little nuggets of flavor are amazing as a salad topper but also quite tasty on their own. The base of lettuce, corn, quinoa, tomatoes, and bell pepper is enhanced with a creamy avocado dressing that’s so good you’ll be licking the plate clean. Enjoy this colorful salad as a light lunch or serve alongside a cup of classic tomato soup to turn it into a bigger meal.

For more hearty salads, check out these tasty ideas:

Yield: Makes 12 cups

1 tablespoon + ⅛ teaspoon paprika
1½ teaspoons ground cumin
1 teaspoon packed brown sugar
1½ teaspoons garlic powder
1½ teaspoons onion powder
1¼ teaspoons dry mustard
½ teaspoon freshly ground black pepper, plus more for garnish
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
1½ 15-oz. cans no-salt-added chickpeas, rinsed and drained (2¼ cups)
2 tablespoons lime juice
6 cups chopped romaine lettuce
2 cups cherry tomatoes, halved
1 cup fresh sweet corn kernels (from 2 ears)
2 cups cooled cooked tricolor quinoa
½ cup chopped red bell pepper
¼ cup chopped red onion
1 avocado, halved, seeded, and peeled
2 tablespoons chopped fresh parsley
⅓ to ½ cup unsweetened, unflavored plant-based milk
Sea salt, to taste
Freshly ground black pepper, to taste

Instructions

To make BBQ Spice Blend, stir together 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon dry mustard, ½ teaspoon freshly ground black pepper, the cumin, brown sugar, cayenne pepper, and cinnamon in a small bowl. Store in an airtight container. Makes about 3 tablespoons.
For BBQ chickpeas, preheat an air fryer to 360°F. In a medium bowl toss together chickpeas, 1 tablespoon of BBQ Spice Blend, and 1 tablespoon lime juice. Place half in air fryer. Air-fry 10 to 15 minutes or until browned and crisp, stirring occasionally. Transfer to a rimmed baking sheet to cool. Repeat with remaining chickpeas.
In a bowl combine romaine lettuce and the next five ingredients (through red onion). In a blender combine the remaining 1 tablespoon lime juice, the avocado, parsley, remaining ½ teaspoon each of garlic powder, onion powder, and dry mustard, and remaining ⅛ teaspoon paprika. Cover and blend until smooth, gradually adding milk to reach drizzling consistency. Drizzle over salad; toss to coat. Season salad with salt and black pepper. Top with chickpeas.

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Air-Fried Fingerling Potatoes

Shelli McConnell — Fri, 20 May 2022 17:18:08 +0000

Crispy air-fried fingerling potatoes are the perfect appetizer or side dish when you want to whip up something simple but satisfying. A smoky coating of chipotle chile powder gives the potatoes a tasty kick while a tangy chimichurri dip adds zesty herbal freshness. Using an air fryer means the spuds get perfectly golden brown without any oil, so you can enjoy the comforting flavors of fried food without the unhealthy ingredients. Add a sprinkle of flaky sea salt on top and enjoy!

Tip: For extra crispy air-fried potatoes with a golden exterior, coat spuds with a flax egg—a gooey 3:1 mixture of water and flaxseed meal.

Yield: Makes about 24 halved fingerlings + ¾ cup dip

1 tablespoon flaxseed meal
1 teaspoon chipotle chile powder
¼ teaspoon sea salt
1 15-oz. no-salt-added can chickpeas
½ cup lightly packed fresh parsley
¼ cup lightly packed fresh cilantro
3 cloves garlic
2 tablespoons lime juice
⅛ teaspoon crushed red pepper
1 lb. fingerling potatoes (about 12), halved lengthwise

Instructions

In a medium bowl combine flaxseed meal and 3 tablespoons water. Let stand 15 minutes. Mix in chile powder and salt.
For Creamy Chimichurri Dip, drain the chickpeas, reserving liquid (aquafaba). Rinse and drain chickpeas. In a small food processor or blender combine ¾ cup of the chickpeas, the parsley, cilantro, and garlic. Pulse until chopped. Add 2 tablespoons reserved aquafaba, the lime juice, and crushed red pepper. Pulse until smooth. Place in an airtight container and store in the refrigerator until ready to use. Reserve remaining chickpeas and aquafaba for another use.
Preheat an air fryer to 370°F. Add potatoes to flaxseed mixture; toss to coat. Arrange potatoes in air fryer in a single layer, working in batches if necessary. Air-fry about 20 minutes or until golden and tender. Serve with Creamy Chimichurri Dip.

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