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.
- 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.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Art, holds a master’s degree in Food Business from the Culinary Institute of America, 2 art certificates from UC Berkeley Extension, and runs a food photography studio where her love is creating fun recipes.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.