20 Delicious Kitchenaid Spiralizer Recipes Healthy

Now, who said eating healthy has to be boring? With your KitchenAid Spiralizer, you can turn fresh veggies into fun, noodle-like creations that make every meal exciting. Whether you’re craving quick dinners, seasonal favorites, or just a twist on comfort food, we’ve got 20 delicious recipes that’ll keep you coming back for more. Ready to spiralize your way to healthier eating? Let’s dive in!

Sweet Potato Spirals with Cinnamon and Honey

Let’s spiral into deliciousness with a dish that’s as fun to make as it is to eat—think of it as your sweet potato’s glow-up moment, dressed in cinnamon and honey for a show-stopping side or snack.

Ingredients

• 2 large sweet potatoes, spiralized into 1/4-inch thick strands
• 2 tablespoons clarified butter, melted
• 1 tablespoon ground cinnamon
• 2 tablespoons raw honey
• 1/4 teaspoon sea salt

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, toss the spiralized sweet potatoes with melted clarified butter until evenly coated. Tip: For extra flavor, let the sweet potatoes marinate in the butter for 10 minutes before baking.
3. Spread the sweet potato spirals in a single layer on the prepared baking sheet, ensuring they’re not overcrowded to promote even crisping.
4. Sprinkle the ground cinnamon and sea salt evenly over the spirals. Tip: Use a fine-mesh sieve to dust the cinnamon for a more even distribution.
5. Bake for 15 minutes, then flip the spirals with a spatula to ensure all sides crisp up beautifully.
6. Continue baking for another 10 minutes, or until the edges are golden and slightly crispy. Tip: Keep an eye on them during the last 5 minutes to prevent over-browning.
7. Remove from the oven and drizzle with raw honey while still warm, tossing gently to coat.

What you’ve got here is a dish that dances between sweet and savory, with a texture that’s delightfully crisp at the edges yet tender in the middle. Serve it atop a creamy yogurt bowl for breakfast or alongside a juicy pork chop for dinner—it’s versatile like that.

Carrot Ribbon Salad with Lemon Tahini Dressing

Who knew that carrots could strut their stuff like a runway model? This Carrot Ribbon Salad is here to prove that with a little flair and a fabulous Lemon Tahini Dressing, even the humblest veggies can steal the spotlight. It’s crunchy, it’s zesty, and it’s downright show-stopping.

Ingredients

• 4 large carrots, peeled and ribboned with a vegetable peeler
• 1/4 cup tahini, well-stirred
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 tsp pure maple syrup
• 1/2 tsp ground cumin
• 1/4 tsp sea salt
• 2 tbsp warm water
• 1/4 cup fresh parsley leaves, roughly chopped
• 2 tbsp toasted sesame seeds

Instructions

1. In a large mixing bowl, whisk together the tahini, lemon juice, olive oil, maple syrup, cumin, and sea salt until smooth. Tip: If the dressing is too thick, gradually add warm water until it reaches a pourable consistency.
2. Add the carrot ribbons to the bowl and toss gently to coat them evenly with the dressing. Tip: For the best texture, let the salad sit for 5 minutes before serving to allow the carrots to slightly soften.
3. Sprinkle the salad with chopped parsley and toasted sesame seeds just before serving. Tip: Toasting the sesame seeds enhances their nutty flavor, so don’t skip this step!

Now, this salad isn’t just a feast for the taste buds but a visual delight too. The carrot ribbons curl elegantly around the creamy dressing, while the sesame seeds add a playful crunch. Serve it as a bright side dish or pile it high on a platter for a centerpiece that’s as Instagram-worthy as it is delicious.

Beetroot Spiral Salad with Goat Cheese and Walnuts

Let’s spiral into the world of vibrant, crunchy, and utterly Instagram-worthy salads with this beetroot masterpiece that’s as fun to make as it is to devour. Packed with earthy sweetness, creamy tang, and a nutty crunch, it’s a flavor fiesta that’ll make your taste buds dance the cha-cha.

Ingredients

• 2 medium beetroots, peeled and spiralized
• 1/2 cup crumbled goat cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F. Spread the spiralized beetroots on a baking sheet in a single layer, drizzle with 1 tbsp of olive oil, and sprinkle with sea salt. Roast for 15 minutes until slightly tender but still crisp. Tip: Don’t overcrowd the pan to ensure even roasting.
2. While the beetroots roast, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant. Tip: Keep a close eye to prevent burning, as walnuts can go from perfectly toasted to charred in seconds.
3. In a small bowl, whisk together the remaining olive oil, balsamic vinegar, and black pepper to create the dressing. Tip: For a smoother emulsion, whisk vigorously or shake in a sealed jar.
4. Once the beetroots are done, let them cool for 5 minutes before transferring to a serving bowl. Toss gently with the dressing, goat cheese, and toasted walnuts.

This salad is a symphony of textures—crispy, creamy, and crunchy—with a flavor profile that’s bold yet balanced. Serve it atop a slice of crusty bread for an open-faced sandwich that’s as visually stunning as it is delicious.

Cucumber Ribbons with Avocado and Sesame Seeds

Crunch into summer with this refreshingly simple yet sophisticated dish that’ll make your taste buds dance and your Instagram followers green with envy. Perfect for those days when you want to eat like a gourmet but lounge like a sloth.

Ingredients

• 2 large English cucumbers, thinly sliced into ribbons
• 1 ripe Hass avocado, thinly sliced
• 2 tbsp toasted sesame seeds
• 1 tbsp extra-virgin olive oil
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Using a vegetable peeler, slice the cucumbers lengthwise into thin ribbons, rotating the cucumber as you go to avoid the seeds.
2. In a large mixing bowl, gently toss the cucumber ribbons with sea salt and let sit for 5 minutes to draw out excess moisture.
3. While the cucumbers are resting, whisk together the olive oil, sesame oil, rice vinegar, and black pepper in a small bowl to create the dressing.
4. Pat the cucumber ribbons dry with a paper towel to remove the excess moisture, ensuring your salad stays crisp and not watery.
5. Arrange the cucumber ribbons on a serving platter, alternating with slices of avocado for a visually appealing presentation.
6. Drizzle the dressing evenly over the arranged cucumbers and avocado, then sprinkle with toasted sesame seeds for a nutty crunch.

Vibrant and velvety, this dish is a textural masterpiece with the crisp cucumbers against the creamy avocado, all brought together by the nutty sesame seeds. Serve it as a light lunch or alongside grilled fish for a dinner that’s as easy on the eyes as it is on the palate.

Butternut Squash Noodles with Sage Butter Sauce

Magical might be too strong a word, but there’s something undeniably enchanting about twirling forkfuls of butternut squash noodles drenched in a sage butter sauce that tastes like autumn decided to throw a party in your mouth.

Ingredients

• 1 medium butternut squash, spiralized into noodles
• 4 tbsp unsalted butter, preferably European-style
• 10 fresh sage leaves, finely chopped
• 1/4 cup heavy cream
• 1/2 tsp freshly grated nutmeg
• 1/4 tsp fine sea salt
• 1/8 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat a large skillet over medium heat and add the butter, allowing it to melt until it just begins to foam, about 2 minutes.
2. Add the chopped sage leaves to the skillet, stirring constantly until they become crisp and the butter takes on a golden hue, approximately 1 minute.
3. Pour in the heavy cream, whisking vigorously to combine with the butter and sage, creating a smooth, velvety sauce.
4. Gently fold in the butternut squash noodles, ensuring each strand is lovingly coated with the sauce, cooking for 3-4 minutes until just tender.
5. Sprinkle the nutmeg, sea salt, and black pepper over the noodles, tossing to distribute the spices evenly throughout the dish.
6. Remove the skillet from the heat and sprinkle the grated Parmesan cheese over the top, allowing the residual heat to melt the cheese slightly.

Now, the noodles should be perfectly al dente, with a sauce that clings to each spiral like a cozy sweater. The sage butter sauce brings a rich, earthy depth, while the nutmeg adds a whisper of warmth. For a show-stopping presentation, serve it in hollowed-out mini pumpkins at your next dinner party.

Apple Spirals with Almond Butter and Cinnamon

Unbelievably, these Apple Spirals with Almond Butter and Cinnamon are here to turn your snack game from ‘meh’ to ‘more, please!’ Imagine the love child of a cinnamon roll and an apple pie, but healthier and ready to charm your taste buds in minutes.

Ingredients

• 1 large Granny Smith apple, cored and thinly sliced into 1/8-inch rounds
• 2 tablespoons creamy almond butter, unsweetened
• 1 teaspoon ground cinnamon
• 1 tablespoon pure maple syrup
• 1/4 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a small bowl, whisk together the almond butter, maple syrup, and vanilla extract until smooth. Tip: Warming the almond butter for 10 seconds in the microwave can make it easier to mix.
3. Arrange the apple slices in a single layer on the prepared baking sheet. Using a pastry brush, lightly coat one side of each apple slice with the almond butter mixture.
4. Sprinkle the cinnamon evenly over the almond butter-coated apple slices. Tip: For an extra flavor kick, a pinch of nutmeg can be added along with the cinnamon.
5. Bake in the preheated oven for 10-12 minutes, or until the apple slices are tender but still hold their shape. Tip: Keep an eye on them after the 8-minute mark to prevent over-browning.
6. Remove from the oven and let cool for 2 minutes before serving. The apple spirals can be enjoyed warm or at room temperature.

Outrageously delicious, these spirals offer a crispy yet tender bite with a sweet and nutty flavor profile. Serve them atop a scoop of vanilla ice cream for a decadent dessert or as a standalone snack that’s sure to impress.

Radish Ribbon Salad with Lime and Chili

Daring to dive into the world of salads that actually excite your taste buds? Let’s talk about a dish that’s as fun to make as it is to eat, with radishes taking the spotlight in the most unexpected way.

Ingredients

• 1 bunch of fresh radishes, thinly sliced into ribbons
• 2 tbsp fresh lime juice
• 1 tsp chili flakes
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro leaves, roughly chopped

Instructions

1. Using a mandoline or a sharp knife, slice the radishes into thin ribbons for a delicate texture. Tip: A mandoline ensures uniform thickness, but watch those fingers!
2. In a large mixing bowl, whisk together the lime juice, chili flakes, olive oil, and sea salt until well combined. Tip: Adjust the chili flakes to suit your heat preference, but don’t shy away from a little kick.
3. Add the radish ribbons to the bowl and gently toss to coat them evenly with the dressing. Tip: Use your hands for this step to prevent breaking the delicate radish ribbons.
4. Let the salad sit for 5 minutes to allow the flavors to meld together beautifully.
5. Sprinkle the chopped cilantro over the salad for a fresh, herby finish.

Fresh and vibrant, this salad offers a crisp texture with a zesty lime punch and a subtle heat that lingers. Serve it alongside grilled fish or fold it into tacos for an unexpected crunch that’ll have everyone asking for seconds.

Parsnip Noodles with Garlic and Parmesan

Craving something that twists the humble parsnip into a dish that’s both gourmet and guilt-free? Let’s spiral into the world of ‘Parsnip Noodles with Garlic and Parmesan’, where earthy meets elegant in a dance of flavors so bold, your taste buds will think they’ve won the lottery.

Ingredients

• 4 large parsnips, peeled and spiralized into noodles
• 3 tablespoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 tablespoon fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic to the skillet, sautéing until fragrant and golden, approximately 1 minute, stirring constantly to prevent burning.
3. Introduce the parsnip noodles to the skillet, tossing gently to coat them evenly with the garlic-infused oil. Cook for 5 minutes, stirring occasionally, until the noodles are just tender but still retain a slight crunch.
4. Sprinkle sea salt and black pepper over the noodles, adjusting the seasoning as needed for that perfect balance.
5. Reduce the heat to low, then add unsalted butter and grated Parmesan cheese, stirring until the cheese melts and forms a creamy sauce that clings to each noodle.
6. Remove from heat and garnish with fresh parsley for a pop of color and freshness.

Ready to serve, this dish boasts a delightful contrast of textures—silky noodles with a subtle bite, enveloped in a rich, garlicky Parmesan sauce. For an extra touch of luxury, top with a soft-poached egg or serve alongside a crisp, green salad to cut through the richness.

Kohlrabi Spirals with Yogurt and Dill Dressing

Ever find yourself staring at a kohlrabi, wondering if it’s an alien vegetable or just a misunderstood genius? Today, we’re turning that quirky bulb into a dish that’s as fun to make as it is to eat—spiralized kohlrabi tossed in a creamy, herby dressing that’ll make your taste buds do a happy dance.

Ingredients

• 2 medium kohlrabi, peeled and spiralized
• 1 cup Greek yogurt
• 2 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice, freshly squeezed
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 2 tbsp extra virgin olive oil

Instructions

1. In a large mixing bowl, combine Greek yogurt, fresh dill, lemon juice, minced garlic, sea salt, and black pepper. Whisk until the dressing is smooth and homogenous.
2. Add the spiralized kohlrabi to the bowl with the dressing. Using tongs, gently toss until the kohlrabi is evenly coated. Tip: For best flavor, let the dressed kohlrabi sit for 10 minutes before serving to allow the flavors to meld.
3. Drizzle extra virgin olive oil over the dressed kohlrabi spirals just before serving for a glossy finish and added richness. Tip: If the dressing is too thick, thin it with a teaspoon of water at a time until desired consistency is reached.
4. Serve the kohlrabi spirals chilled or at room temperature. Tip: For an extra crunch, sprinkle with toasted pumpkin seeds or chopped walnuts.

This dish boasts a delightful crunch from the kohlrabi, perfectly balanced by the creamy tang of the yogurt dressing. Try serving it alongside grilled fish or as a standalone salad for a light, refreshing meal that’s anything but ordinary.

Yellow Squash Noodles with Tomato Basil Sauce

Oh, the joys of summer produce! This dish is your ticket to a light, yet satisfying meal that screams ‘I’m fancy but also too lazy to spiralize my own squash’—because let’s be real, we’ve all been there.

Ingredients

• 2 medium yellow squashes, spiralized into noodles
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add minced garlic to the skillet, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
3. Toss in the cherry tomatoes, cooking until they begin to soften and release their juices, about 3 minutes.
4. Gently fold in the yellow squash noodles, ensuring they’re evenly coated with the tomato mixture. Cook for 2 minutes, just until the noodles are tender but still have a bite.
5. Sprinkle with sea salt and black pepper, adjusting the seasoning as needed for that perfect balance.
6. Remove from heat and stir in the fresh basil, letting the residual heat wilt the leaves slightly.
7. Finish with a generous sprinkle of grated Parmesan cheese for that umami kick.

Crunchy, fresh, and bursting with summer flavors, these yellow squash noodles are a game-changer. Serve them atop a rustic wooden board for that Instagram-worthy picnic vibe, or just eat them straight from the skillet—no judgment here.

Daikon Radish Ribbons with Soy Sauce and Ginger

Marvel at the magic of turning a humble daikon radish into a dish that dances on the palate with its crisp texture and zesty flavors. This recipe is a testament to the fact that sometimes, the simplest ingredients can steal the show with just a little bit of culinary creativity.

Ingredients

• 1 large daikon radish, peeled and sliced into thin ribbons
• 2 tbsp soy sauce
• 1 tbsp fresh ginger, finely grated
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions

1. Using a vegetable peeler, peel the daikon radish and continue to peel long, thin ribbons until you have about 2 cups. Tip: For extra crispiness, soak the ribbons in ice water for 10 minutes, then drain and pat dry.
2. In a small bowl, whisk together the soy sauce, grated ginger, sesame oil, rice vinegar, and honey until well combined. Tip: Adjust the honey according to your preference for sweetness.
3. Toss the daikon ribbons with the soy sauce mixture in a large bowl, ensuring each ribbon is lightly coated. Tip: For best results, let the salad marinate for at least 15 minutes before serving to allow the flavors to meld.
4. Sprinkle the toasted sesame seeds and sliced green onions over the top before serving.

So there you have it—a dish that’s as fun to eat as it is to make, with each bite offering a crunch that’s perfectly complemented by the savory, sweet, and slightly spicy dressing. Serve it alongside grilled fish or as a refreshing starter to awaken the taste buds.

Turnip Noodles with Mushrooms and Thyme

Ever find yourself staring at a turnip, wondering if it’s secretly a noodle in disguise? Well, wonder no more! This dish turns the humble turnip into a low-carb, high-flavor masterpiece that’ll have you questioning all your life choices—starting with why you didn’t make this sooner.

Ingredients

• 2 large turnips, spiralized into noodles
• 1 cup cremini mushrooms, thinly sliced
• 2 tbsp clarified butter
• 1 tbsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup vegetable stock

Instructions

1. Heat clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add spiralized turnip noodles to the skillet, tossing gently to coat with butter. Cook for 3 minutes, stirring occasionally, until just tender.
3. Introduce sliced cremini mushrooms to the skillet, sautéing until they release their moisture and begin to brown, about 5 minutes.
4. Sprinkle fresh thyme leaves, sea salt, and black pepper over the mixture, stirring to distribute evenly.
5. Pour in vegetable stock, allowing it to reduce by half while scraping up any browned bits from the bottom of the skillet, about 2 minutes.
6. Remove from heat and let sit for 1 minute to allow flavors to meld.

The turnip noodles offer a delightful crunch, while the mushrooms and thyme bring an earthy depth that’s downright addictive. Serve this dish atop a rustic wooden board for an Instagram-worthy presentation that screams ‘I’m a culinary genius.’

Jicama Spirals with Chili Powder and Lime

Ever find yourself staring into the abyss of your snack drawer, longing for something that crunches like a chip but feels like a victory lap for your health? Enter the stage: jicama spirals, your new go-to for when you want to snack like a nutritionist but party like a foodie.

Ingredients

• 1 large jicama, peeled and spiralized into 1/4-inch thick strands
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the jicama spirals with extra-virgin olive oil, tossing gently to ensure each strand is lightly coated. Tip: For even coating, use your hands to massage the oil into the spirals.
3. Spread the jicama spirals in a single layer on the prepared baking sheet, ensuring they’re not overlapping to promote even crisping.
4. Bake for 20 minutes, then flip the spirals with a spatula and bake for an additional 10 minutes, or until edges begin to golden. Tip: Keep an eye on them after flipping to prevent over-browning.
5. Remove from the oven and immediately drizzle with freshly squeezed lime juice, then sprinkle with chili powder and sea salt, tossing gently to distribute the seasonings evenly. Tip: Add the lime juice while the spirals are hot to help them absorb the flavors more deeply.

Fresh out of the oven, these jicama spirals are a textural dream—crispy on the outside with a slight chewiness inside, bursting with tangy lime and a kick of chili. Serve them piled high on a platter for your next gathering, or keep them all to yourself as the ultimate solo snack move.

Eggplant Ribbons with Tomato and Mozzarella

Prepare to be dazzled by a dish that’s as fun to make as it is to eat—eggplant ribbons that twist and twirl like edible confetti, paired with the classic duo of tomato and mozzarella. This isn’t just a meal; it’s a culinary adventure that’ll have your taste buds doing the tango.

Ingredients

• 1 large eggplant, thinly sliced into ribbons
• 2 cups heirloom cherry tomatoes, halved
• 8 oz fresh mozzarella, torn into bite-sized pieces
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic glaze
• 1/4 cup fresh basil leaves, chiffonade
• Sea salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the eggplant ribbons in a single layer on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil and season lightly with sea salt and black pepper.
3. Roast in the preheated oven for 15-20 minutes, until the ribbons are tender and the edges are slightly golden. Tip: Flip the ribbons halfway through for even cooking.
4. While the eggplant roasts, toss the halved cherry tomatoes and torn mozzarella in a large bowl with the remaining olive oil, balsamic glaze, and basil. Season to taste with salt and pepper.
5. Once the eggplant is done, let it cool for 5 minutes before adding it to the tomato and mozzarella mixture. Gently toss to combine. Tip: The warmth of the eggplant will slightly melt the mozzarella, creating a luxurious texture.
6. Serve immediately, garnished with additional basil if desired. Tip: For an extra crunch, sprinkle with toasted pine nuts or breadcrumbs just before serving.

Just imagine the silky eggplant mingling with the juicy tomatoes and creamy mozzarella, each bite a perfect harmony of textures and flavors. Serve it atop a crusty baguette or alongside a crisp green salad for a meal that’s anything but ordinary.

Rutabaga Noodles with Brown Butter and Sage

Yo, if you’re tired of the same old pasta night and want to twist things up with a veggie that’s been hiding in your grandma’s root cellar, let’s talk rutabaga noodles. This dish is like autumn decided to throw a party in your mouth, with brown butter and sage as the life of the party.

Ingredients

• 2 large rutabagas, peeled and spiralized into noodles
• 4 tbsp unsalted butter, clarified
• 10 fresh sage leaves, thinly sliced
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup Parmesan cheese, freshly grated

Instructions

1. Heat a large skillet over medium heat and add the clarified butter, watching closely until it turns a nutty brown color, about 3 minutes.
2. Add the sliced sage leaves to the skillet, frying until crisp, approximately 30 seconds. Remove with a slotted spoon and set aside on a paper towel-lined plate.
3. Increase the heat to medium-high and add the rutabaga noodles to the skillet, tossing to coat evenly with the brown butter. Cook for 5 minutes, stirring occasionally, until the noodles are just tender but still have a bit of crunch.
4. Season the noodles with sea salt and black pepper, then remove from heat.
5. Divide the noodles among plates, topping each with the crispy sage leaves and a sprinkle of freshly grated Parmesan cheese.

Just imagine the creamy, nutty brown butter clinging to each spiral of rutabaga, with crispy sage adding a punch of earthy flavor. Serve this dish with a side of roasted chicken or keep it veggie-forward for a light yet satisfying meal.

Celery Root Spirals with Truffle Oil and Parsley

Buckle up, food lovers, because we’re about to take your taste buds on a joyride with a dish that’s as fun to make as it is to eat. This isn’t just any side dish; it’s a culinary adventure that’ll have you spiraling into delight with every bite.

Ingredients

• 1 large celery root, peeled and spiralized
• 2 tbsp truffle oil
• 1/4 cup fresh parsley, finely chopped
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat a large skillet over medium heat (350°F) and add the clarified butter, allowing it to melt evenly across the surface.
2. Add the spiralized celery root to the skillet, spreading it out in an even layer to ensure each piece gets a golden touch. Cook for 5 minutes, stirring occasionally to prevent sticking.
3. Sprinkle the sea salt and black pepper over the celery root, tossing gently to distribute the seasoning evenly. Tip: For an extra flavor boost, let the edges crisp up slightly for a delightful texture contrast.
4. Drizzle the truffle oil over the cooked celery root spirals, using a gentle folding motion to coat them without breaking the delicate strands. Tip: A little truffle oil goes a long way, so start with half the amount and adjust to your preference.
5. Remove from heat and sprinkle the finely chopped parsley over the top, giving one final toss to integrate the fresh herb’s brightness. Tip: For the best flavor, add the parsley just before serving to maintain its vibrant color and aroma.

Finished with a flourish, this dish boasts a mesmerizing texture that’s both tender and slightly crisp, with the earthy depth of truffle oil playing beautifully against the fresh, herbal notes of parsley. Serve it as a standout side or top with a poached egg for a luxurious breakfast twist.

Pumpkin Noodles with Creamy Garlic Sauce

Yikes, it’s already pumpkin season again, but before you groan at the thought of another basic gourd dish, let us introduce you to a recipe that’ll make your taste buds do a happy dance. Pumpkin Noodles with Creamy Garlic Sauce is here to save your fall from flavor monotony, blending the earthy sweetness of pumpkin with the rich, velvety embrace of garlic cream. Trust us, this isn’t your average autumnal fare.

Ingredients

• 2 cups pumpkin puree, homemade or canned
• 12 oz fettuccine noodles
• 3 tbsp clarified butter
• 4 garlic cloves, finely minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp nutmeg, freshly grated
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine noodles and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining for sauce adjustment.
2. While the pasta cooks, heat clarified butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn.
3. Stir in the pumpkin puree and heavy cream, blending until smooth. Cook the mixture for 3-4 minutes, allowing the flavors to meld.
4. Reduce heat to low. Gradually whisk in the Parmesan cheese and nutmeg until the sauce is creamy and uniform. Tip: If the sauce is too thick, gently loosen it with reserved pasta water, a tablespoon at a time.
5. Season the sauce with salt and freshly ground black pepper to taste. Tip: Always taste as you go to ensure the perfect balance of flavors.
6. Drain the pasta and add it directly to the skillet with the sauce. Toss until the noodles are evenly coated.
7. Garnish with fresh parsley before serving.

Just like that, you’ve got a dish where the pumpkin’s natural sweetness plays beautifully against the garlic’s punch, all wrapped up in a sauce so creamy, it’s basically a hug in a bowl. Serve it up with a sprinkle of extra Parmesan and a side of crusty bread to sop up every last bit of that glorious sauce.

Broccoli Stem Ribbons with Peanut Dressing

Kick your veggie game up a notch with this unexpectedly delightful dish that turns the often-overlooked broccoli stem into the star of the show. Paired with a creamy, nutty peanut dressing, it’s a crunchy, savory, and slightly sweet revelation that’ll have you rethinking food waste in the most delicious way possible.

Ingredients

• 2 large broccoli stems, peeled and sliced into thin ribbons
• 1/4 cup smooth, all-natural peanut butter
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 2 tbsp warm water
• 1 tbsp chopped roasted peanuts
• 1 tbsp thinly sliced scallions

Instructions

1. Using a vegetable peeler, peel the tough outer layer of the broccoli stems, then continue peeling to create long, thin ribbons. Set aside.
2. In a medium bowl, whisk together the peanut butter, rice vinegar, honey, soy sauce, sesame oil, garlic, and ginger until smooth. Gradually add warm water, 1 tbsp at a time, until the dressing reaches a pourable consistency.
3. Toss the broccoli stem ribbons with the peanut dressing until evenly coated. Let sit for 5 minutes to allow the flavors to meld.
4. Transfer to a serving dish and garnish with chopped peanuts and scallions before serving.

Velvety peanut dressing clings to each crisp, refreshing broccoli ribbon, creating a harmony of textures and flavors that’s both sophisticated and satisfying. Try serving it atop a bed of mixed greens for an extra crunch or alongside grilled chicken for a protein-packed meal.

Cabbage Spirals with Apple Cider Vinegar and Mustard

Now, let’s talk about turning the humble cabbage into the star of your dinner table with a twist that’s as fun to make as it is to eat. These cabbage spirals, dressed in a tangy apple cider vinegar and mustard glaze, are here to prove that veggies can indeed steal the show.

Ingredients

• 1 large green cabbage, cored
• 2 tbsp extra virgin olive oil
• 1/4 cup apple cider vinegar
• 2 tbsp whole grain mustard
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Carefully slice the cabbage into 1/2-inch thick rounds, ensuring the core is removed to create spiral-like pieces.
3. Arrange the cabbage rounds on the prepared baking sheet, brushing both sides lightly with olive oil.
4. Roast in the preheated oven for 25 minutes, or until the edges begin to caramelize and the cabbage is tender.
5. While the cabbage roasts, whisk together the apple cider vinegar, whole grain mustard, honey, sea salt, and black pepper in a small saucepan over medium heat.
6. Bring the mixture to a simmer, then reduce the heat to low and let it thicken slightly for about 5 minutes, stirring occasionally.
7. Remove the cabbage from the oven and drizzle the glaze evenly over the top, using a brush to ensure each spiral is generously coated.
8. Return to the oven for an additional 5 minutes to allow the glaze to set.
9. Serve warm, garnished with a sprinkle of fresh herbs if desired.

Finally, these cabbage spirals offer a delightful crunch with a perfectly balanced sweet and tangy glaze that’ll have you reaching for seconds. Try serving them atop a creamy polenta or alongside a juicy pork chop for a meal that’s anything but ordinary.

Conclusion

Absolutely, these 20 Kitchenaid Spiralizer recipes are a treasure trove for anyone looking to add a healthy twist to their meals! From vibrant veggie noodles to creative, low-carb dishes, there’s something for every taste. We’d love to hear which recipes you try and adore—drop a comment below. Don’t forget to share your culinary adventures by pinning this article on Pinterest for fellow food enthusiasts to discover!

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