Are broccoli tots healthier than tater tots?

They offer a nutritious boost by incorporating broccoli, which is rich in vitamins, minerals, and fiber. Additionally, when made with whole food ingredients and baked, they provide a healthier alternative to the often fried and heavily processed potato-based tots .

How many carbs are in broccoli cheese tots?

Green Giant Veggie Tots Broccoli & Cheese (6 pieces) contains 14g total carbs , 9g net carbs, 9g fat, 4g protein, and 150 calories.

Are cauliflower tots better for you than tater tots?

Cauliflower tots are arguably less healthy than tater tots And in that smaller serving, you're getting the same amount of total fat (7 g) and double the saturated fat (1 g vs. 0.5 g).

Which is better for you fries or tots?

Plainer, less 'modified' food usually being better for you than foods with lots of additives, stick with the pure fries …. Unless you're dying for a plate of cute little tots, curly fries, or dredged and double fried fries —then forgive yourself and dive in.

Are veggie tots good for you?

Cauliflower tots are arguably less healthy than tater tots And in that smaller serving, you're getting the same amount of total fat (7 g) and double the saturated fat (1 g vs. 0.5 g). The cauliflower also has more sodium (310 mg vs. 290 mg per serving), plus two grams of sugar as opposed to the sugar-free classic tots.

What are the ingredients in Green Giant broccoli tots?

Broccoli, Water, Soybean Oil, Modified Wheat Starch, Cheddar Cheese, Cornstarch, Wheat Gluten, Wheat Starch, Rice Flour, Modified Potato Starch, Milk Fat, Salt, Yellow Corn Flour, Dextrin, Methylcellulose, Sodium Alginate, Sodium Phosphate, Sodium Hexametaphosphate, Artificial Colour, Sugar, Citric Acid, Spices, Garlic ...

What are Green Giant veggie tots?

Filled with Sweet Potato and Cauliflower, our Veggie Tots are a great alternative to potato tots & fries . There is one full serving of vegetables in each serving with no artificial flavors or preservatives. Available in the frozen aisle.

Are veggie tots healthier than tater tots?

Cauliflower tots are arguably less healthy than tater tots And in that smaller serving, you're getting the same amount of total fat (7 g) and double the saturated fat (1 g vs. 0.5 g).

How many calories are in a broccoli tater tot?

6 pieces of broccoli tots contains 130 Calories , 16 grams of carbs, 3 grams of protein, and 6 grams of fat. This has a moderate calorie density, with 153 Calories per 100g.

Are Green Giant veggie tots healthy?

The tots have no artificial flavors or preservatives. In addition, they offer 2g of protein, 5g of dietary fiber and 110 calories per serving. These cauliflower tots are enjoyable as a dinner side, as a snack or as an appetizer.

Can tater tots be healthy?

Traditional tater tots are often considered a less healthy option due to their high-fat content from deep-frying and added preservatives . However, you can make healthier versions by baking or air-frying them with minimal oil.

Broccoli Tots Recipe on Food52 (2024)

Bake

by: Jennifer Segal

April4,2018

4 Ratings

Makes about 25 tots; serves 4

Jump to Recipe

Author Notes

My kids like broccoli, which is not to say they’re great eaters—they’re not and I’d never jinx myself anyway—but it’s one of the few vegetables they happen to like. But if you’re cooking for broccoli-phobes, give these tots a try. Though they’re baked in the oven, they taste strikingly similar to deep-fried tater tots, especially when dipped in ketchup.

I often make these for dinner when the kids’ friends are over, and I’m always surprised by how voraciously they devour them. Who knew kids could go so wild over broccoli?

Reprinted from Once Upon a Chef by Jennifer Segal with permission by Chronicle Books, 2018. —Jennifer Segal

Test Kitchen-Approved

What You'll Need

Ingredients

¹/₂ pound[230 g] broccoli, broken into florets, stems roughly chopped
¹/₃ cup[45 g] chopped yellow onion
¹/₂ cup[30 g] instant potato flakes
²/₃ cup[75 g] grated sharp Cheddar cheese
2 eggs, beaten
³/₄ teaspoonsalt, plus more to taste
¹/₈ teaspoonfreshly ground black pepper
1 tablespoonextra-virgin olive oil

Directions

Preheat the oven to 400°F [200°C] and set a rack in the middle position.
Fill a medium saucepan with 1 in [2.5 cm] of water and bring to a boil. Add the broccoli and cover with a lid; reduce the heat to low and steam for 5 minutes, or until tender but still crisp. Drain well.
In the bowl of a food processor fitted with the steel blade, place the cooked broccoli and onion. Process until very finely chopped. Transfer the mixture to a medium bowl.
To the broccoli mixture, add the potato flakes, cheese, eggs, salt, and pepper. Stir until evenly combined.
Spread the oil onto a 13-by-18‑in [33-by-46‑cm] baking sheet (do not line the pan with aluminum foil, as the tots will stick). Scoop out heaping tablespoons of the broccoli mixture; squeeze the mixture in your hand to compress it, then form into tot-shaped rectangles. Arrange the tots on the baking sheet. Bake for 13 to 15 minutes, until golden brown on the bottom and firm to the touch on top. Remove the pan from the oven, then carefully flip the tots over. Return to the oven and cook until uniformly golden, 13 to 15 minutes more. Serve with ketchup.

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Recipe by: Jennifer Segal

onceuponachef.com

Jenn Segal is the founder of Once Upon a Chef, the popular blog showcasing easy, family-friendly recipes from a chef's point of view. Her recipes have been featured on numerous websites, magazines, and television programs, including The Huffington Post, WJLA's Good Morning Washington, and Parade.com. Before starting her blog, Jenn cooked at the acclaimed L'Auberge Chez Francois and was director of marketing for a prominent restaurant group, both in the Washington D.C. metro area. She now lives in Potomac, Maryland, with her husband and two children.

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14 Reviews

Molly February 27, 2022

Could these be made ahead of time and frozen, maybe just adding a couple of minutes to the baking time?

Gayle November 26, 2021

I made these for Thanksgiving appetizers and they were a hit. So easy!!! I found a single packet of Idaho brand potato flakes, as someone else suggested. I used my small cookie scoop to dollop out 45 small mounds which I pressed down slightly to form into a coin shape. And then I baked 12-13 minutes on one side and 10 on the other. I used parchment paper which made clean up a snap. To stretch the recipe and add a bit of protein, I add 1/2 cup of frozen peas to the food processor and pulsed a few times. I also made a honey mustard dipping sauce though an asian dipping sauce would also work. Next time, I think I will add a bit more onion and maybe even some hot sauce for some zing. These would also be great at room temp so could be put into lunch boxes.