If you don’t like vegetables, the idea of having to add more to your diet can feel daunting. While we can’t promise to transform your palate overnight, we’ve got a few suggestions that might help you take those first tentative steps into the produce aisle.
First, experiment with different methods of preparation. Roasted vegetables are crispy and slightly caramelized. Steamed vegetables are softer. Most people don’t like overcooked vegetables so stop the cooking process when the vegetables are golden (roasted) or brighter in colour (steamed).
Understand that some people are naturally very sensitive to the bitter compounds found in vegetables and that’s okay! You can use salt, sour and spice to compliment and add depth to the natural flavors of vegetables. Use sweet and fatty items to cushion and balance bitterness. Crumbled bacon, for example, is a lovely compliment to Brussels sprouts as is a light honey glaze on carrots.
If you’re a relative newbie when it comes to greens, start with milder options. Spinach, asparagus, and broccoli are much less bitter than vegetables like kale, rapini,or arugula.
Finally, keep an open mind. Like all foods, there will always be some vegetables you like and some that you don’t. If you’ve never been a big vegetable eater to begin with, it’s quite possible you simply haven’t found your favorites yet.
