I always make more of these than I need for the meal, because it’s pretty much guaranteed that some of them will go missing from the pan. It’s a mystery how that always happens!

The best part about learning to cook is being able to take an admittedly boring bag a carrots and turn it into something absolutely crave-worthy. These carrots fit right in with so many other irresistible roasted carrot recipes I have, like these parmesan roasted carrots and these roasted carrots with garlic and thyme.

Honey Roasted Carrots

When I was a little girl, I was convinced that there was just one right way to eat a carrot. Anything that did not involve dipping it in ranch was undoubtedly the wrong choice. So, I’ve come a long way with this humble vegetable.

Well, my opinion there has certainly changed. I still enjoy raw carrots, on their own, with dips, and in salads, but roasting is without a doubt my favorite way to eat them today. I love the sweetness that roasted carrots deliver as their natural sugars caramelize. I love them so much, I’ve even written a guide on how to roast carrots!

Ingredients & Substitutions

The Carrots – I use full-size carrots here and cut them into evenly sized pieces so they cook at the same rate. You can use baby carrots in a pinch, but the flavor and texture won’t be nearly as nice as with the full-size carrots.

The Coating – The olive oil and honey help the carrots roast and caramelize in the oven.

Seasonings – I adore the earthy note that fresh thyme adds. But, you can use dried thyme as well, you’ll just use a good bit less. (As a general rule, you can substitute one-third of the amount dried herbs for the listed amount of fresh herbs in any recipe.) And, I always use kosher salt and freshly ground black pepper, unless otherwise noted.

Fresh Finish – I like to finish my carrots with a squeeze of lemon juice and some chopped fresh parsley for a pop of color and freshness.

How to Make Honey Roasted Carrots

Preheating the Oven: I start by preheating the oven to 450°F so it’s ready by the time the carrots go in.

Preparing the Carrots: Wash and dry the carrots, and trim the ends. I also peel mine, but if you scrub them well, it’s not totally necessary. Just a matter of personal preference.

Cutting into Lengths: Cut the carrots into roughly uniform, 2-3 inch pieces so they roast evenly. I like to slice mine on a bias so they look pretty, too.

Mixing the Coating: You’ll need to whisk together the honey, oil, salt, pepper, and thyme. Sometimes, it can take a moment before honey and oil combine together.

Coating the Carrots: I pile the carrots on my sheet pan, then drizzle the mixture over them. You can toss them with your hands or tongs.

Arranging on Sheet Pan: Once the carrots are evenly coated, spread them out so they have plenty of room to breathe on a sheet pan.

Roasting: We are going to pop the carrots into the oven to roast for 15 minutes.

Continued Roasting: Pull the carrots from the oven, given them a toss, and then let them roast for another 10 minutes before pulling them out. That extra time lets the carrots become sweeter and more tender.

Serving: I like to give the carrots a drizzle of fresh squeezed lemon juice just before serving. I also sprinkle with fresh chopped parsley.

Serving Suggestions

These honey roasted carrots fit right in alongside just about any meal. If I’m leaning into a lighter dinner, I love serving them with chicken parmesan zucchini boats and a big scoop of vegetable rice pilaf.

They also pair beautifully with my mushroom broccoli pasta. That sweet, caramelized bite from the carrots adds a nice contrast to richer dishes like this.

Make Ahead & Reheating

Make Ahead: The carrots can be prepped up to a day in advance. Give them a wash and slice them, then keep them in the fridge until ready to roast.

How to Store: Store any leftovers in an airtight container in the refrigerator. They’ll keep well for about 3-4 days, though the texture will soften a bit.

How to Reheat: I pop a serving of these carrots into the microwave for about a minute to reheat them. You can also use the air fryer to try to get back some of the texture, but I find that they’re never as good as when they come out of the oven.

More Carrot Recipes

• Roasted Carrots and Green Beans
• Maple Glazed Carrots
• Caramelized Carrots with Bacon
• Roasted Carrots and Beets
• Honey Mustard Glazed Carrots

Frequently Asked Questions

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Honey Roasted Carrots

With natural honey sweetness, savory depth, and an irresistible caramelized finish from the oven, these Honey Roasted Carrots are one of the simplest, best tasting side dishes you can make.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 136kcal

Author Mary Younkin

Ingredients

• 2 pounds full-size carrots
• 2 tablespoons light olive oil
• 3 tablespoons honey
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh Italian parsley

Instructions

• Preheat oven to 450°F. Wash and thoroughly dry the carrots. Peel the carrots and cut them into roughly uniform, 2-3 inch pieces so they roast evenly. Place the carrots on a large baking sheet.
• Whisk together the oil, honey, thyme, salt, and pepper. Drizzle the mixture over the carrots and toss with your hands to coat thoroughly.
• Spread the carrots across the baking sheet and roast in the center of the oven for 15 minutes. Serve at this point for tender and slightly crisp carrots, or stir and roast an additional 10 minutes until the carrots are soft and lightly caramelized.
• Remove from the oven and drizzle with a squeeze of lemon. Sprinkle with parsley and serve warm.

Notes

I’ve made this recipe with both full-size and baby carrots. Both will work, but my preference is for sliced full-size carrots, they will always have more flavor. Baby carrots contain more water and will not caramelize the way the sliced full-size carrots do.

It isn’t necessary to peel the carrots for this recipe, however, you may peel them if that is your preference.

Nutrition

Calories: 136kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 493mg | Potassium: 498mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25331IU | Vitamin C: 11mg | Calcium: 53mg | Iron: 1mg

I have a thing for quick, crunchy salads like this, especially when they bring big flavor without a lot of effort. That’s part of why this recipe for Asian carrot salad was such a no brainer! It gets along swimmingly with the others like my carrot apple salad. Can you say vibrant and versatile five times fast? Just give me a pile of crisp carrots with a bold dressing, and I’m a happy camper!

Asian Carrot Salad

What really hooked me on this salad was that balance of textures and flavors. You get that fresh crunch from the carrots, paired with a dressing that’s salty, just a little bit nutty, and delightfully tangy. The first time I made it, I had to fiddle with the liquids to get the flavors just right.

Now it’s one of those recipes I rely on when I need something fast but still interesting. It works with everything from grilled meats to take-out style spreads at home, and it never feels out of place. Give it a try, and you’ll see.

Ingredients and Substitutions

The Carrots – I look for large carrots at the store. This makes it easier to shave them into ribbons later. You can use pre-shredded carrots, but they don’t have quite the same texture.

Aromatics – Green onions, garlic, and ginger give this salad wonderful flavor that plays so well with the dressing. You’ll want to use fresh ingredients here, as they have much stronger flavors.

The Dressing – I include the quintessential trio of rice vinegar, soy sauce, and sesame oil in this dressing for the perfect balance of tangy, salty, and nutty. Low-sodium soy sauce is fine, if you have any concerns over salt content.

Heat & Seasoning – The chili paste is totally up to you, depending on how much heat you like. I usually add a little and taste things as I go. The salt is optional too, soy sauce does a lot of the work already, so I only add more if it needs it.

The Finish – A sprinkle of sesame seeds at the end adds just a bit of texture and a subtle nutty flavor that helps take this over the top.

How to Make Asian Carrot Salad

Prepping the Carrots: I start by washing and scrubbing the carrots really well since they’re the star of the show. If the skins are a little rough, peel them first. But, most of the time a good scrub does the trick.

Shaving the Carrots: Using a vegetable peeler, you’ll need to carefully shave the carrots into long, thin ribbons. This might sound tedious, but it goes quickly once you get the hang of it!

Prepping the Aromatics: Slice the green onions as thinly as you can. Then, I just peel the fresh ginger and mince it and the garlic. Cutting things as small as possible helps to make sure that every bite has all the flavors you want!

Building the Base: I toss the shaved carrots, garlic, and ginger into a large bowl. I also add in most of the green onions, reserving just a few for a garnish. Then, give everything a quick mix so the aromatics are evenly spread before adding the dressing.

Mixing the Dressing: Instead of dirtying another bowl, just drizzle the rice vinegar, sesame oil, soy sauce, and chili paste right over the vegetables. Then, I can toss everything together so it is well mixed and thoroughly coated.

Tasting and Adjusting: Before serving, you should give it a taste. Depending on my mood, I might add a pinch of salt or a little extra chili paste or vinegar to get the balance just right.

Adding the Finish: Once everything is mixed, I portion into bowls and sprinkle with sesame seeds and green onions for a garnish.

Serving Suggestions

This Asian carrot salad is one of those sides that seems to go with just about everything I put on the table. I love pairing it with heartier dishes because that crisp, tangy bite cuts right through. It’s especially good alongside these Cajun chicken bites with mushrooms.

Or, if I’m building out a more casual meal, I’ll serve it with things like these black bean and corn quesadillas. For a simple dinner option, look no further than a stack of sturdy crackers and this Waldorf chicken salad. This salad fits right in with a host of flavors and textures.

Make Ahead & Storage

Make Ahead: This is a great make-ahead salad if you’re planning for a gathering. I’ll often prep the vegetables and dressing in advance, then store them separately until just before I’m ready to serve.

How to Store: Keep leftovers in a sealed container in the fridge. The carrots will lose a bit of their crispness, the but salad will still be good for several days.

More Carrot Recipes

• Maple Glazed Carrots
• Roasted Carrots and Beets
• Parmesan Roasted Carrots
• Roasted Brussels Sprouts and Carrots
• Caramelized Carrots with Bacon
• Brown Sugar Carrots

Frequently Asked Questions

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Asian Carrot Salad

This easy Asian carrot salad combines crunchy carrots, bold dressing, and optional heat for a quick, irresistible side.

Course Salad, Side Dish

Cuisine Asian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 92kcal

Author Mary Younkin

Ingredients

• 8 large carrots
• 4 tbsp green onions sliced very thin
• 2 cloves garlic minced
• 1 teaspoon fresh ginger minced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1-3 teaspoons chili paste OPTIONAL
• ½ teaspoon kosher salt ONLY if needed, adjust to taste
• ½ teaspoon sesame seeds (black, white, or both)

Instructions

• Wash and scrub the carrots. Use a vegetable peeler to shave them into ribbons. Then, add the carrots, green onions, garlic, and ginger to the bowl.
• Drizzle the salad with rice vinegar, sesame oil, soy sauce, and chili paste. Toss well to mix throughout. Sprinkle with sesame seeds. Taste the salad and add salt, if desired. Adjust other seasonings to taste, as desired.

Nutrition

Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 628mg | Potassium: 431mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20444IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 1mg

Confetti Rice

I’ve done vegetable confetti and confetti corn before, so it’s not new to me, that you can work some real magic in the kitchen by chopping up your vegetables so everything is the same size. This confetti rice recipe follows the same idea. You’re pretty much guaranteed to get every ingredient in each bite, so the flavors are fabulous.

It upgrades rice from a side without much personality to the star of the show. The peppers, carrots, and cabbage are so small they almost disappear into the fluffy, perfectly cooked grains of rice. I developed the recipe while my friend Sara was visiting, and she snapped a picture of the recipe draft so she could make it again at home. That’s high praise, coming from her!

I’m a big fan of long-grain rice like basmati for this recipe because it doesn’t seem to clump as much as short-grain rice. This helps to keep the vegetables evenly distributed and really let them shine through.

Rice with Vegetables

It should come as no surprise that rice with vegetables is a success at the dinner table. I’m pretty sure the equation of meat plus vegetable plus starch has been around longer than I have. It works really well.

But, sometimes, it seems to me that the meat and rice get eaten, while the vegetable gets picked over and pushed to the side. No more, with confetti rice! Almost half of this dish is vegetables, and it just comes across as super flavorful rice. The pieces are so small, it would be hard for even the pickiest eater to pick them out.

I’m a huge fan of versatile side dishes. And, this fits the bill beautifully. It goes well with grilled chicken, baked salmon, and steak. And, if you want to play with the ingredients, it could be great for taco night with some black beans and spicy peppers minced in. A drizzle of lemon juice, hot sauce, or even soy sauce can tailor the flavors to suit whatever meal you’re preparing.

Vegetable Rice

I’ve made a fair number of vegetable rice dishes. Perhaps more than my fair share? You can be the judge. But, I do love vegetables. So, if I could have you try just one more recipe after confetti rice, it would be this vegetable rice pilaf. It can be as hearty or light as you like!

And, I love my cheesy zucchini rice. It’s super quick and easy, just a handful of shredded cheddar cheese and some finely shredded zucchini make a world of difference.

Spinach rice might sound a little weird, but once again the chef’s knife works its magic. Tiny pieces of spinach dance with grains of fluffy rice, flavored with parmesan and garlic. I’ve never had leftovers with this.

You can also make your own vegetable fried rice in just minutes, filled with so many great flavors and textures, from crunchy sweet corn to tender-crisp broccoli, green beans, zucchini, and more. Or you can try this bell pepper rice, which started as a variation of it, but has become a staple in our house

While it’s technically not a vegetable, mushrooms get plenty of respect at my house. And, this savory mushroom pilaf that all my fellow mushroom lovers will adore. From steaks to chicken to pork to fish, this versatile side dish goes with just about anything.

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Confetti Rice

Fluffy rice and tasty vegetables transform plain, boring rice into an absolute showstopper in this quick and easy Confetti Rice recipe.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 167kcal

Author Mary Younkin

Ingredients

• 1 tablespoon, plus 1 teaspoon olive oil divided
• ½ red pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ½ yellow pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ½ green pepper peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• 1 large carrot peeled and diced very small, approximately ¼-inch pieces, about ½ cup
• ⅛ head of purple cabbage finely shredded and chopped very small, about 1 cup
• ⅛ head of green cabbage finely shredded and chopped very small, about 1 cup
• ½ teaspoon kosher salt adjust to taste
• ¼ teaspoon freshly ground black pepper adjust to taste
• ½ medium yellow onion diced very small, approximately ¼-inch pieces, about ⅔ cup
• 3 cloves garlic minced
• 1½ cups Jasmine rice
• 3 cups vegetable or chicken broth

Instructions

• In a large skillet over medium-high heat, warm about a tablespoon of oil. Add the bell peppers, carrot, and both cabbages. Toss to coat. Sprinkle with salt and pepper. Cook, stirring occasionally until the vegetables have softened, about 4-5 minutes. Transfer to a plate.
• Return the pan to the stove over medium-high heat and add about a teaspoon of oil. Add the garlic and onion, and cook for about a minute. Add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
• Remove from the heat, fluff the rice with a fork, and stir in the vegetables. Taste and add salt or pepper, if desired. Serve warm.

Notes

If you already have a batch of vegetable confetti tucked into your fridge, you’ll need about 4 cups worth of the vegetable mix, or exactly half of that recipe. 

The salt in this recipe will need to be adjusted to taste, depending on how salty your chicken or vegetable stock is. Taste and adjust as needed at the end of the cooking time.

 

Nutrition

Calories: 167kcal | Carbohydrates: 33g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 512mg | Potassium: 173mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1691IU | Vitamin C: 38mg | Calcium: 29mg | Iron: 1mg

I’ve always figured that if the kids were snacking on vegetables with ranch dip before dinner, they were probably getting plenty of vegetables overall. And I don’t stress whether they’re interested in the vegetables I happen to be serving with dinner.

However, this leads me to why I’ve started keeping a container of this confetti in the fridge now. I love having vegetables on hand ready-to-eat, but with the vegetable boxes I’ve always had on hand, I still have to chop everything up when I want to add them to salads or other dishes.

Veggie Confetti

This confetti on the other hand? It’s perfect for tossing with crunchy greens for a lightning-fast salad, or simply sauteing a bit of the mix to add to some scrambled eggs or add some to a bit of ground beef for quick tacos.

If you stick with mostly firm vegetables, avoiding items like cucumbers or tomatoes, you can keep this on hand for about a week before the mix of vegetables will grow too soft to enjoy raw. That said, towards the end of the week, if you still have a good bit of this mix on hand, just toss what remains in a skillet and make a stir fry, add it to a rice or pasta dish, or otherwise enjoy it as you like.

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Vegetable Confetti

Veggie confetti is perfect for tossing with crunchy greens for a lightning-fast salad, or saute a scoop of the confetti to serve with any number of dishes.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 31kcal

Author Mary Younkin

Ingredients

• 1 red pepper peeled and diced very small, approximately ¼-inch pieces, about 1 cup
• 1 yellow pepper peeled and diced very small, approximately ¼-inch pieces, about 1 cup
• 1 green pepper peeled and diced very small, approximately ¼-inch pieces, about 1 cup
• 2 large carrots peeled and diced very small, approximately ¼-inch pieces, about 1 cup
• ¼ head of purple cabbage finely shredded and chopped very small, about 2 cups
• ¼ head of green cabbage finely shredded and chopped very small, about 2 cups

Instructions

• Combine all of the vegetables in an airtight container and store in the refrigerator for up to a week.

Nutrition

Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 24mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3006IU | Vitamin C: 74mg | Calcium: 32mg | Iron: 1mg

Ground Beef and Cabbage

These two are a food match made in heaven. They come together to create simple, yet satisfying dishes that are perfect for busy weeknight dinners. Served on its own or with a side of rice, my boys devour this stir fry gladly.

This dish features some of my favorite vegetables and flavors. Think of it as a simplified egg roll in a bowl, but with ground beef and extra vegetables. And with none of the time and effort spent rolling individual eggrolls and then frying them.

Ground Beef and Cabbage Stir Fry

Stir fry recipes are some of my favorites, both for their awesome flavors and textures and for the ease of preparation. Prep the ingredients before you start cooking the ground beef, everything comes together quickly after that.

You can slice, chop, or dice the bell peppers however you like! I usually slice them into thin strips (like matchsticks) because they look great and cook quickly—that’s what you’ll see in the photos. If you’d rather chop or dice them, that works too—just allow an extra minute or two of cooking time. Bigger pieces will give you a stronger bell pepper flavor in each bite.

Cabbage and Ground Beef Recipes

If you’ve been around for a while, then you’ll already know that I love recipes with cabbage and ground beef. You see them paired in these Unstuffed Cabbage Rolls, which are a total game changer.

We also love this Ground Beef Cabbage Soup; it’s a delicious twist on traditional cabbage rolls, packed full of those beloved flavors in a warm, comforting bowl. It’s great as is, or with one of these Cheesy Drop Biscuits to soak up every last drop!

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Ground Beef and Cabbage

This ground beef and cabbage stir fry comes together in minutes—with crisp vegetables, savory beef, and a subtle heat that keeps you coming back for more.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 256kcal

Author Mary Younkin

Ingredients

• 1½ pounds ground beef
• 1 medium yellow onion chopped into ½-inch pieces, about 1 cup
• 4 cloves garlic minced
• 2 large carrots shredded, about 1 cup
• 2 red, yellow, or orange bell peppers sliced into matchsticks, about 2 cups worth
• ½ large head of cabbage shredded thin and chopped, about 6 cups

Sauce Ingredients

• ¼ cup low sodium soy sauce
• 1 tablespoons chili paste or Sriracha hot sauce
• 1 teaspoon cornstarch

Instructions

• In a large skillet over medium-high heat, cook and crumble the ground beef. Add the onion and garlic and continue cooking and stirring for about 3 minutes until softened and fragrant.
• While the beef and onion are cooking, whisk together the soy sauce, chili paste, and cornstarch in a small glass or bowl. Set aside.
• Add the carrots and bell peppers and continue cooking for an additional 2 minutes. Pour in the sauce and stir to mix throughout.
• Stir in the cabbage and reduce the heat to medium. Cover with a lid for about 3 minutes, until it begins to soften. Uncover and continue cooking uncovered for an additional minute or two, as needed, until the sauce has mostly been absorbed and the cabbage is tender-crisp.

Notes

Feel free to chop or slice the bell peppers however you like best. I love the look and texture of matchstick vegetables in stir-fry recipes. So, that’s my preference.

If you prefer a standard chop, that will work as well, just add a minute or two to the cooking time. There will also be a more distinct pepper flavor to the dish with the larger pieces.

Nutrition

Calories: 256kcal | Carbohydrates: 12g | Protein: 26g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 487mg | Potassium: 714mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4713IU | Vitamin C: 80mg | Calcium: 63mg | Iron: 3mg

{originally published 5/10/23 – recipe notes and photos updated 6/10/25}

Cottage Pie vs Shepherd’s Pie

What’s the difference between cottage pie vs shepherd’s pie? In traditional shepherd’s pie, the filling is made with lamb. It’s called shepherd’s pie, after all. This version is made with ground beef, which technically makes it a cottage pie.

Most people today tend to use the terms interchangeably. The difference is negligible. Both versions are absolutely delicious, with a hearty meat and vegetable filling and a mashed potato topping. So, use whichever meat you prefer.

Baked Potato Shepherd’s Pie

Depending on the size of your potatoes, you’ll likely have both leftover filling and mashed potatoes. I like to combine the two in a small pan to make a mini shepherd’s pie for additional servings.

I tend to err on the side of extra vs less when cooking, especially when the recipes are a little more involved like this baked potato shepherd’s pie. It doesn’t take much more time to make enough to ensure leftovers. That is always satisfying when I’ve spent a little extra effort making dinner.

Cottage Pie Baked Potatoes

This recipe is perfect for my family. Feel free to reduce the recipe as desired for fewer servings. A halved recipe makes four servings.

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes, and they tend to be smaller than Russets most of the time.

As a result, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes when I was photographing this recipe.

Shepherd’s Pie Baked Potato

You’ll need the following ingredients to make this recipe:

• Yukon gold or Russet potatoes
• olive oil
• kosher salt and black pepper
• butter and milk
• shredded cheddar

Filling Ingredients

• ground beef
• flour
• onion, carrots, and garlic
• salt and pepper
• parsley, thyme, and basil
• petite diced tomatoes
• Worcestershire sauce
• water or beef broth
• frozen peas
• fresh Italian parsley

Begin by preheating the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry them well. Poke several holes into each potato with a fork and place them on a baking sheet.

Drizzle each potato with oil and sprinkle each potato generously with salt. Next, rub with your hands to coat and place in the oven. Bake for about an hour, until fork tender. They should be crisp on the outside and tender inside.

Remove from the oven and set aside until cool enough to handle. Then, slice the top off of each potato and scoop out the potato center, leaving a thin but sturdy wall with the skin. Place the removed portion in a large bowl.

Add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl with the potato fillings. Then, mash everything together and taste. Adjust the salt and/or pepper, then set aside.

Shepherd’s Pie with Cheese

While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.

Add the onions and carrots. Cook for 2-3 minutes, then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Continue cooking for an additional 2-3 minutes until the onions are soft.

Add the tomatoes and Worcestershire sauce. Stir to combine and cook for another couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.

Continue stirring, then taste and season with additional salt and pepper, as desired. Remove from the heat.

Spoon the beef filling into the potatoes and top each with a heaping of mashed potatoes. Then, sprinkle the remaining cheese over each potato.

Place the potatoes back on the metal sheet pan, then return them to the oven for another 10 minutes until the cheese has melted. Sprinkle with fresh parsley before serving.

Stuffed Vegetables

Looking for more recipes with stuffed vegetables?

Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!

Savory and sweet, with a touch of heat, blends perfectly in this sausage and apple Stuffed Acorn Squash. And, saucy barbecue Chicken Stuffed Potatoes, topped with melted cheese are mealtime perfection.

If you like the idea of stuffed vegetables, but don’t want to do as much labor, give this one pot Stuffed Pepper Skillet a try. It’s loaded with ground beef, rice, and bell peppers in a flavorful tomato sauce.

Tender carrots and broccoli and a rich, creamy sauce are nestled under a layer of golden, flaky biscuits just begging to be enjoyed with this vegetable pot pie casserole.

Zucchini Pizza Boats are proof that everything is made better with the amazing glory of cheesy pizza toppings. Fluffy baked potatoes stuffed with spicy beef and black beans and plenty of melting cheese are always a hit for dinner.

Creamy, classic mashed potatoes are elevated with the sharp and tangy flavor of white cheddar cheese in these White Cheddar Mashed Potatoes.

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Cottage Pie Baked Potatoes

Crispy baked potatoes are filled with hearty meat and vegetables and topped with creamy mashed potatoes in these Cottage Pie Baked Potatoes.

Course Main Course

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8

Calories 583kcal

Author Mary Younkin

Ingredients

Potato Ingredients

• 3 pounds Yukon gold or Russet potatoes about 8 large potatoes
• 2 tablespoons olive oil
• 1½ teaspoons kosher salt divided, adjust to taste
• ¼ cup butter room temperature
• ¼ cup milk
• ½ teaspoon freshly ground pepper adjust to taste
• 2 cups freshly shredded cheddar cheese divided

Filling Ingredients

• 2 pounds ground beef
• 3 tablespoons all purpose flour
• 1 small yellow onion diced into ¼-inch pieces, about ¾ cup
• 3 medium carrots diced into ¼″ pieces, about 1 cup
• 4 large cloves of garlic minced
• 1 teaspoon kosher salt adjust to taste
• ½ teaspoon freshly ground black pepper adjust to taste
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon dried basil
• 14 ounces petite diced tomatoes
• 1-2 tablespoons Worcestershire Sauce
• ¼ cup water or beef broth only as needed
• ½ cup frozen peas
• 1 tablespoon fresh Italian parsley for serving

Instructions

Potato Instructions

• Preheat the oven to 400°F. Scrub the potatoes to remove all dirt and then rinse and dry thoroughly. Poke several holes into each potato with a fork and then place them on a baking sheet.
• Drizzle each potato with oil and sprinkle each potato generously with salt. Rub with your hands to coat and then place in the oven.
• Bake for about an hour, until fork tender. The potatoes should be crisp on the outside and tender inside.
• Remove from the oven and set aside until cool enough to handle. Slice the top off of each potato (about ¾ of the way up) and scoop out most of the potato center. Be sure to leave a thin wall of potato along each skin to keep the potatoes sturdy.
• Place the removed potato portions into a large bowl. Then, add the butter, milk, half of the cheese, ½ teaspoon salt, and pepper to the bowl. Mash together and taste the potatoes. Adjust the salt and/or pepper, then set aside.

Filling Instructions

• While the potatoes are cooking, cook and crumble the ground beef over medium heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.
• Add the onions and carrots. Cook for 2-3 minutes then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
• Add the tomatoes and Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.
• Stir to combine. Taste and then season with additional salt and pepper, as desired. Remove from heat. Spoon the beef into the potatoes, then top each potato with a heaping of mashed potatoes.
• Sprinkle the remaining cheese over each potato, then place back in the oven for about 10 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with parsley before serving.

Notes

If your potatoes are on the smaller side, you’ll have more than 8 potatoes to work with in this recipe. I prefer to use Yukon gold potatoes and they tend to be smaller than the Russets are most of the time. So, I was able to make 12-14 smaller stuffed potatoes with about 3 pounds of potatoes

Nutrition

Calories: 583kcal | Carbohydrates: 42g | Protein: 35g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1155mg | Potassium: 1403mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4521IU | Vitamin C: 45mg | Calcium: 282mg | Iron: 5mg

{originally published 9/4/23 – recipe notes and photos updated 4/10/25}

Chicken Pot Pie with Puff Pastry

Oh, how I love pot pies. They’re a blissful, comforting indulgence. And, that’s true whether they’re made completely from scratch or with the help of a store-bought crust.

Let me be honest. While I love the decadence of an artisanal puff pastry, I rarely have the time (or motivation) to make it at home. So, I’m not above buying it at the store. In fact, my favorite recipe ever that uses store-bought puff pastry is these palmier cookies. I’ve been making them for years now and they never fail to impress our friends.

Depending on how many you’re feeding, you can assemble individual pot pies with puff pastry, or you can use a casserole dish to make one for the whole family. Regardless of how many you want to make, puff pastry is the perfect crown.

The butter-kissed puff pastry provides a satisfying crunch that gives way to all the tender textures and wonderful flavors below. And, since it’s ready to go when you buy it, this pot pie is super easy to throw together. Don’t worry, no one will know. How would they know?

And, since I’m apparently just giving away my cooking secrets, let me just add that pot pies make a welcoming home for leftover meats and vegetables. Obviously, some flavors don’t fit. But, if it has a savory profile, it can be added to a chicken pot pie, no problem.

Puff Pastry Chicken Pot Pie

I do have a few tips I have acquired for making a beautiful puff pastry chicken pot pie. First, it’s easier to trim the puff pastry if you lay it out flat. Then, set the dishes you want to use face down on top of it and trim.

Second, you can make individual pot pies just as easily as you can make a giant casserole. And third, just because you’re making one big casserole-sized pot pie, that doesn’t mean you can’t still have a beautiful crust. Cut the puff pastry into squares or strips and layer them out across the top in a visually distinctive pattern. It only takes a minute, but it makes your puff pastry crust look like it came from a bakery!

What Goes with Chicken Pot Pie

Because this dish is basically a whole meal by itself, it can be hard to know what goes with chicken pot pie. But, I have some suggestions that I use when serving this at my table.

The first is this sweet kale salad. A little sweetness goes a long way in balancing out such a hearty main dish. And, it uses seasonal produce that is at its peak in the cold months. That’s certainly when pot pie most frequently appears on our menu. You could also serve this kale crunch salad for the same reasons, if you like the Chick-fil-A salad it copycats.

Leafy greens, crunchy apple slices, and chewy raisins are fabulous together in this spinach apple salad. It even has a tangy sweet dressing. The salad is a delightful balance for the flavors and textures in pot pie.

And, for the perfect dessert? Don’t wait on the oven. Skip it entirely with these no-bake avalanche cookies. They’ve got creamy peanut butter, chewy marshmallows, indulgent almond bark, Rice Krispies, and chocolate chips. And, they’re ready to eat in just 10 minutes!

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Chicken Pot Pie with Puff Pastry

Flaky buttery pastry tops a luscious medley of tender chicken, hearty vegetables, and a creamy, savory sauce in these puff pastry pot pies.

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 587kcal

Author Mary Younkin

Ingredients

• ¼ cup butter
• 1 small yellow onion chopped small, about 1 cup
• 2 cloves garlic minced
• ½ cup celery sliced very thin, about 2 stalks
• ⅓ cup all-purpose flour
• 1½ cups chicken broth
• 1 cup milk
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon celery seed
• 4 cups cooked chicken diced into ½-inch pieces (turkey may be substituted)
• 2 cups frozen mixed vegetables
• 1 tablespoon fresh rosemary minced
• 1 tablespoon fresh Italian parsley minced
• 1 sheet of puff pastry thawed

Instructions

• Preheat oven to 400°F. Grease a 10-inch baking dish with butter, or several individual ramekins. Set one sheet of puff pastry on the counter to thaw.
• In a large deep skillet, over medium-high heat, melt the butter. Add the onions and celery and cook until soft, about 3 minutes. Stir in flour. Slowly stir in chicken broth and whisk to combine.
• Add the milk along with the salt, pepper, and celery seed. Reduce heat and simmer over medium-low heat until thickened, about 5 minutes.
• Add the chicken and vegetables, along with the rosemary and parsley. Stir to mix throughout. Pour the mixture into the prepared baking dish.
• Top with a sheet of puff pastry. Seal the edges and cut away any excess dough. Make a few slits in the top to allow steam to escape while baking. Brush the crust with an egg wash, if desired. (egg wash note below)
• Bake for 25-30 minutes, or until the filling is bubbling hot and the crust is golden. Cool for 10 minutes before serving.

Notes

To make an egg wash: Whisk together one egg with about a teaspoon of water and brush this mixture over the crust before baking. The egg helps the crust brown beautifully.

Nutrition

Calories: 587kcal | Carbohydrates: 45g | Protein: 42g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 112mg | Sodium: 1081mg | Potassium: 698mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3455IU | Vitamin C: 8mg | Calcium: 113mg | Iron: 3mg

{originally published 11/23/23 – recipe notes and photos updated 2/25/25}

Roasted Carrots and Potatoes

The humble carrot and potato get seasoned with basic oil, salt, pepper, garlic, and herbs, and take a tour through a nice, hot oven. The end result is a side dish so irresistible that I have to remind myself not to eat too much of this simple roast carrot and potato dish when I make it.

If I don’t, I find myself grabbing a piece of carrot here and a potato there every time I walk past the tray when they’re done cooking. I may have even found reasons to walk past them to sneak a bite once or twice.

Oven Roasted Potatoes and Carrots

To make this roast potatoes and carrots dish, you’ll need the following easy-to-find ingredients:

• potatoes
• carrots
• olive oil
• kosher salt
• black pepper
• Italian seasoning
• granulated garlic or garlic powder

Granulated garlic and garlic powder are both made from dehydrated garlic. The main differences are potency and texture. Garlic powder is a much finer grind which some describe as having more punch (and a little more “heat”) than granulated garlic.

Granulated garlic, on the other hand, is a gentler but still very powerful garlic flavor. Its larger grind size makes it less likely to clump in recipes. You can use whichever you prefer or have on hand! I’m a granulated garlic gal, myself.

Roasted Potatoes and Carrots

Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil.

In a small bowl, stir together the salt, pepper, Italian seasonings, and garlic powder. Sprinkle the potatoes with about half of the spice mixture. Toss with your hands to coat well.

Roast the potatoes for about 20-25 minutes, until tender and beginning to crisp. While the potatoes are in the oven, wash and thoroughly dry the carrots.

Peel if desired. Slice the carrots into 3-4” lengths and then quarter lengthwise. Place the carrots in a bowl and drizzle with the remaining oil.

Toss to coat and sprinkle with the remaining spices. Toss again to distribute the spices evenly.

Remove the potatoes from the oven, stir, and add the carrots to the pan. Roast for an additional 15 minutes, until the carrots are tender-crisp with lightly browned edges. Serve warm.

I like to serve this with Broccoli and Cheese Stuffed Chicken Breast or Chicken Parmesan Zucchini Boats for a vegetable forward meal!

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Roast Carrots and Potatoes

Roasted carrots and potatoes are proof that food doesn't have to be complicated to be sublime. The lightly browned, crispy edged tender vegetables will keep you coming back for more!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 189kcal

Author Mary Younkin

Ingredients

• 2 pounds red or golden potatoes cut into 1-inch pieces OR halved baby potatoes
• ¼ cup olive oil divided
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons Italian seasoning
• 1 teaspoon granulated garlic or garlic powder
• 2 pounds carrots sliced into 3-4” lengths and then quartered lengthwise

Instructions

• Preheat the oven to 425°F. Place the potatoes on a large baking sheet and drizzle with 2 tablespoons of oil. In a small bowl, stir together the salt, pepper, Italian seasonings, and garlic powder. Sprinkle the potatoes with about half of the spice mixture. Toss with your hands to coat well.
• Roast the potatoes for about 20-25 minutes, until tender and beginning to crisp. While the potatoes are in the oven, wash and thoroughly dry the carrots. Peel if desired. Slice the carrots into 3-4” lengths and then quarter lengthwise. Place the carrots in a bowl and drizzle with the remaining oil. Toss to coat and sprinkle with the remaining spices. Toss again to distribute the spices evenly.
• Remove the potatoes from the oven, stir, and add the carrots to the pan. Roast for an additional 15 minutes, until the carrots are tender-crisp with lightly browned edges. Serve warm.

Nutrition

Calories: 189kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 626mg | Potassium: 847mg | Fiber: 6g | Sugar: 3g | Vitamin A: 709IU | Vitamin C: 124mg | Calcium: 69mg | Iron: 2mg

Garden Vegetable Soup

Soup is such a great way to stretch your resources; a handful of vegetables from your garden, a farmer’s market, or the grocery store can feed a crowd! Just as importantly, though, it tastes amazing and is substantial and filling.

This soup, in particular, is a budget-friendly and satisfying way to turn a few easy-to-find, inexpensive ingredients into a feast. With the simple expedient of swapping vegetable bouillon for chicken bouillon, it’s vegetarian, too!

Vegetable Soup with Beans

To make this recipe you’ll need the following ingredients:

• olive oil
• onion
• garlic
• carrots
• water
• bouillon
• fresh or canned tomatoes
• great northern beans
• Italian seasoning
• freshly ground black pepper
• green beans
• corn
• lemon juice
• kosher salt, ONLY as needed

Garden Vegetable Soup Recipe

In the bottom of a large pot, over medium high heat, warm the oil and add the onion.

Cook while stirring often for 2-3 minutes and then add the garlic.

Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken or vegetable base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, and pepper.

Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes total.

While the soup begins to simmer, trim and chop the green beans and remove the corn from the cobs (if using fresh corn).

After the soup has been simmering for about 8 minutes, add the beans and corn to the soup and return to a simmer.

Taste the soup and add salt, ONLY as needed. Stir in the parsley and a squeeze of lemon. Serve warm.

Vegetable Soups

Old-fashioned Split Pea Soup is a hearty, satisfying soup made from dried split peas, savory ham, and tender chunks of potatoes. It’s a classic winter soup that is also perfect for a chilly, wet spring or summer evening.

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Garden Vegetable Soup

This garden vegetable soup is absolutely exploding with all sorts of fabulously fresh taste. Every spoonful is brimming with wonderful veggies!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 193kcal

Author Mary Younkin

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion diced small, about 1 cup
• 4 cloves garlic minced
• 5 medium carrots sliced thin, or cut into ½-inch cubes, about 2 cups
• 4 cups water
• 2 tablespoons chicken or vegetable base (I like the Better than Bouillon brand.)
• 6 cups diced fresh tomatoes or (3) 16 ounce cans diced tomatoes
• 14 ounces canned tomato sauce
• 15.5 ounces canned great northern beans drained
• 1 tablespoon Italian seasoning
• 1 teaspoon freshly ground black pepper adjust to taste
• 2 cups green beans trimmed and cut into 1-inch pieces
• 2 cups corn kernels about 3 ears worth
• ¼ cup fresh Italian parsley chopped
• 1 teaspoon fresh lemon juice
• kosher salt ONLY as needed, adjust to taste

Instructions

• In the bottom of a large pot, over medium high heat, warm the oil and add the onion. Cook while stirring often for 2-3 minutes and then add the garlic.
• Cook until fragrant, about 1 minute more, before adding the carrots, water, chicken base, diced tomatoes, crushed tomatoes, tomato sauce, kidney beans, Italian seasonings, salt, and pepper.
• Bring to a boil and then reduce to a simmer until the carrots are tender, about 12-15 minutes. When the soup has been simmering for about 8 minutes, add the green beans and the corn.
• The soup is done cooking when the green beans are tender-crisp. Taste the soup and add salt ONLY if needed. Stir in the parsley and a squeeze of lemon. Serve warm.

Notes

TASTE the soup before adding salt. The chicken base contains salt and you may not need to add any salt at all. However, you might need a good bit depending on how salty the base or bouillon you choose to use is. 

Nutrition

Calories: 193kcal | Carbohydrates: 37g | Protein: 8g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 654mg | Potassium: 844mg | Fiber: 8g | Sugar: 7g | Vitamin A: 6962IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 3mg

Broccoli Salad with Poppyseed Dressing

I made this broccoli slaw salad with poppyseed dressing on a whim a few weeks ago while my mom was visiting. She and I both enjoy broccoli slaw and this time I wanted to try something a little different.

Not that I could ever truly get tired of this cheddar broccoli pasta salad, this cauliflower broccoli salad or this broccoli salad with bacon! There are just times when something new is fun too.

Since I can never resist a creamy poppy seed dressing, I decided to combine those two things in this recipe. This broccoli slaw salad was the happy result. It was a win with the whole family and I’m pretty sure that it’s going to be in our regular meal plan rotation now.

Broccoli Slaw Salad

You’ll need the following ingredients to make this recipe:

• broccoli stalk and tiny florets, about 6 cups
• carrots, grated or sliced very thinly into 2″ matchsticks, about 2 cups
• small red onion, sliced as thinly as possible and chopped, about ¼ cup
• sweet dried cranberries
• chopped pecans

Trader Joe’s Broccoli Slaw

If you happen to live near a Trader Joe’s store, pick up a bag of their broccoli slaw. It’s a grated broccoli slaw mix that is ready to use. Anytime I can find grated broccoli or carrots at the grocery store, I grab them and make this a lightning-fast salad.

Otherwise, look for the longest broccoli stalks in the grocery store. You’ll need about 2 large stalks worth of grated broccoli for this salad.

Grate the broccoli stalk or slice very thinly into 2-3″ matchsticks. You’ll need a total of about 6 cups worth of broccoli matchsticks and tiny florets. I like to use as much of the broccoli stalk as possible and fill out the remaining amount with small broccoli florets.

Poppy Seed Dressing

You’ll need the following ingredients to make this recipe:

• mayonnaise
• white wine vinegar
• Dijon mustard
• sugar
• kosher salt
• poppy seeds

Broccoli Slaw

Combine the mayonnaise, vinegar, sugar, salt, and poppy seeds in a large mixing bowl. Whisk to combine.

Add the broccoli, carrots, onion, cranberries, and pecans to the bowl with the dressing. Stir well to coat.

Refrigerate the broccoli slaw salad at least one hour before serving to allow the flavors to meld. This can be made up to two days in advance. Stir again before serving.

For a few more summer salad favorites, try an old fashioned 7 layer salad. With crunchy greens, juicy tomatoes, tender peas, cheddar cheese, plenty of bacon and eggs, and a bright, smoky dressing, this one delivers more than you might be expecting.

Old-fashioned bean salads are made with a mix of green beans, butter beans, and kidney beans in a tangy dressing. Three and four bean salad recipes are timeless potluck favorites and I’m pretty sure that everyone’s grandmother has a similar recipe.

Another favorite is the sweet kale salad from Costco – and we have a copycat recipe here that you’re going to LOVE. It’s a terrific meal on its own, and it also makes a great side dish with grilled chicken or salmon.

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Broccoli Slaw with Poppyseed Dressing

With crisp fresh broccoli and carrots, the bite of red onion, the crunch of pecans, and the sweet chewy fun of dried cranberries, this broccoli slaw salad is a terrific side dish for almost any meal.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 186kcal

Author Mary Younkin

Ingredients

Salad Ingredients

• 12 ounces broccoli stalk and tiny florets (see note below) about 6 cups
• 2 large carrots, grated or sliced very thinly into 2" matchsticks, about 2 cups
• ½ small red onion, sliced as thinly as possible and chopped, about ¼ cup
• ¾ cup sweet dried cranberries
• ½ cup chopped pecans

Dressing Ingredients

• ½ cup mayonnaise
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 1 teaspoon poppy seeds

Instructions

• Combine the mayonnaise, vinegar, sugar, salt, and poppy seeds in a large mixing bowl. Whisk to combine.
• Add the broccoli, carrots, onion, cranberries, and pecans to the bowl with the dressing. Stir well to coat.
• Refrigerate at least one hour before serving to allow the flavors to meld. This can be made up to two days in advance. Stir again before serving.

Notes

Grate the broccoli stalk or slice very thinly into 2-3″ matchsticks. You’ll need a total of about 6 cups worth of broccoli matchsticks and tiny florets. I like to use as much of the broccoli stalk as possible and fill out the remaining amount with small broccoli florets.

Every so often, I find bags of grated broccoli slaw mix in the grocery store. If they’re available, buy them and make this a lightning fast salad. Otherwise, look for the longest broccoli stalks in the grocery store. You’ll need about 2 large stalks worth of grated broccoli for this salad.

Nutrition

Calories: 186kcal | Carbohydrates: 12g | Protein: 1g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 394mg | Potassium: 42mg | Fiber: 1g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg