Vegetable Cost Comparison Handout for Holiday Shopping Lists

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vegetable cost comparison chart

Here is a veggie cost comparison handout chart to help everyone plan and shop for the holidays.

  • The good news is that veggies bought in bulk are a great deal.
  • The best bets are sweet potatoes and winter squash because they are low in cost per calorie and are big enough for larger gatherings.
  • Kale is also a deal because you don't need a lot to toss up a big salad.
  • When buying items already peeled and cut, the cost goes up a bit. Exotic items tend to be a little higher priced. Mushrooms and hybrid items are one example, but a little can go a long way when tossed into salads, veggies, and gravies.
  • Frozen and canned are a good deal, too, if you find them without added salt and fat. They are easy to prepare for older folks and people who want a more manageable task with preparing their meals.

But the truth is, any vegetable is a good vegetable, so it is all about family traditions and favorites. But hopefully, this list is a great start to keep the budget down.

Stay tuned for a recipe and prep series on our favorites!

Download this holiday veggie prices spreadsheet to make any changes you like!

Here is a fun recipe for Brussels sprouts. Or check out our 6-course meal for the holidays here.

Air Fried Brussels Sprouts with Cranberries and Orange Glaze

Using an air fryer for Brussels sprouts makes them so delicious they will be a hit at any meal.
Prep Time: 5 minutes
Cook Time: 15 minutes
Course: Side Dish, Vegetables
Cuisine: American
Servings: 4 people
Calories: 105kcal
Author: Judy Doherty


  • 1 Air Fryer you can also bake at 425F in the oven


  • 1 pound Brussels sprouts rinsed, trimmed, ready to cook
  • 1 tablespoon olive oil
  • 2 tablespoons dried cranberries
  • 2 each orange


  • Toss the Brussels sprouts in olive oil. Cook them in an air fryer at 375-400 degrees for about 15 minutes or until they are very crispy and brown on the outside.
  • Toss the Brussels sprouts with the dried cranberries and juice of one orange.
  • Serve them hot on a platter garnished with a sliced orange.


Serving: 0.5cup | Calories: 105kcal | Carbohydrates: 15g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 29mg | Potassium: 541mg | Fiber: 6g | Sugar: 3g | Vitamin A: 856IU | Vitamin C: 97mg | Calcium: 57mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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