So here's the deal: I am an insanely picky eater when it comes to vegetables. Ever since I was a little kid I have only liked the starchy vegetables like peas, corn, and potatoes and I would really like to start eating veggies that are better for me such as carrots, green beans, tomatoes, kale, etc. However, having tried those things again recently I can tell you that my taste buds are still very much opposed to them (there may have been gagging involved), at least cooked normally or raw. I have heard good things about roasting vegetables and how it can completely change the taste of them, etc, etc and that even the pickiest of people will like them. This definitely appeals to me, especially the idea of all the veggies being crunchy as opposed to having that weird mushy texture like green beans and tomatoes as texture is another thing that really turns me off of certain foods. I'm a little skeptical though and was wondering if anyone on this board with similar tastes has tried them and liked them. We do have a grocery store that sells bags of roasted vegetables and I have tried the carrots and green beans and while I enjoyed them to an extent I am a little worried that they aren't that healthy or that maybe they add something to them to make them taste better. I just really want to find a way to get over my annoying food aversion, as it makes healthy eating quite a pain.
I'd be worth your time to try roasting, what have you got to lose? And also certain fresh veggies are waaaay different than frozen or canned.
For instance broccoli -- I loooove fresh broccoli that's been roasted or quick stir-fried. But frozen broccoli, NO. It is like a whole different veg. Gross.
Green beans from a can -- GAG, just gaggy mushy gag gag. Fresh green beans, either roasted or fast stir fried, however, are HEAVEN. I mean, soooo goood. Quick stir fried sugar snap beans are my potato chip replacement, they are so good.
Fresh baby spinach wilted in olive oil and garlic, to die for. Canned or frozen spinach -- BLECH.
Of course we're talking only about MY taste buds. Yours could be totally different.
So just make sure you've tried the variations of everything before you give up on a vegetable completely. It's worth your time!
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There are no guarantees that you will like all roasted veggies, but there's a decent chance that you will like some. Fat, salt, sugar, msg and other flavor enhancers are sometimes added to roasted veggies, so if you're buying preroasted veggies be aware.
If the only way you can "eat a rainbow" (lots of veggies in lots of colors), is by adding not-so-healthy seasonings, then I say add thecseasonings, but consider the calories, and see the seasonings as training wheels.
I have an unusual set of tastebuds and food preferences which may be inherited (as I'm adopted and unlike anyone in my adoptive family).
For as long as I can remember, I'd rather have an unpleasant, but new flavor experience than a pleasant, but too common one. I wanted food to be exciting and exciting in a bad way was better than bored even bored in a good way.
As a result, I was willing to occasionally retry even a food I'd always hated, with a few notable exceptions.
Brussels sprouts were a very "bad" experience for more than 40 years. Then I tasted roasted brussels sprouts (quartered, tossed with oil and ranch dressing powder as seasoning and then baked at 450 until soft on the inside and charred on the edges).
I had used too much oil, but they were OMG amazing. Every time I made them, I used a little less oil, until I was using just enough to get the ranch seasoning powder to stick.
What's weird is that not only have roasted brussels sprouts become one of my favorite veggies, now even prepared the way I always hated (steamed, boiled, or microwaved without any seasonings) they taste pretty good to me.
It was a slow process though.
My husband is pretty picky about which veggies he will eat and how they are prepared. However, he will eat almost any veggie I roast, stir fry, or add to a soup, but in a salad or steamed, served without any seasoning? Probably not.
I'm a picky eater and definitely veggie challenged. But I've experienced roasted vegetables and they are definitely worth a shot. I don't like intense seasonings so the ones that appealed to me the most were just simple pan-roasted with a little olive oil and basic seasonings.
By "basic seasonings" I mean maybe salt and pepper, non-MSG seasoning salt, onion or garlic powder (I hate the texture of onions), mild Italian seasoning. Or some combination of these.
I've had the following vegetables prepared this way - asparagus, fresh green beans, and yes, brussels sprouts.
One thing that bugs me when trying to deal with vegetables is knowing I may not want them day after day, and will probably not like the leftovers as well as the fresh batch.
Not liking to waste food, I suggest that if you're like me, try to find a produce department where you can buy small quantities and make them in small batches. In other words, don't overwhelm yourself.
I say that as a single gal - so if you have family who will eat the rest if you don't want it, then you may not have to worry about leftovers!
Try oven roasting assorted veggies in a little olive oil and use plenty of onions. The onions will carmelize (total yum) and will give those veggies a nice kick! Food Network has some good ones (LOVE Barefoot Contessa's recipes). Poke around the internet for great ideas. Bet you'll be roasting and will never go back
I agree with Mrs Snark....I'm not a fan of frozen veggies. As a matter of fact I can't remember the last time I had them!
"If you only look at what is, you might never attain what could be"
OMG I found a huge bundle of super skinny asparagus today for a dollar - bit of olive oil, soy, garlic, balsamic and into the oven - SO good. I marinated some tofu in the same stuff and baked - a really nice lunch while working from home. This little primer from Serious Eats is quite helpful for winter/root veg http://www.seriouseats.com/2013/12/t...egetables.html
I'm a fan of roasting. Roasting tends to "sweeten" vegetables up because they caramelize. I try to make what I call a "root roast" which is potatoes, carrots, beets, onion and sometimes I also put in zucchini, bell pepper or asparagus. Olive oil, salt, pepper, garlic, and rosemary all are good spices. I try to make lots because it takes some time to do a good vegetable roast and so I want leftovers.
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