Hello friends! I’m popping in today with some tips on how to love veggies (or at least not hate them).
I love veggies, but I know not everyone is excited to dig into a salad or a big pile of broccoli – and I get it! The main problem that I see nutrition clients and friends run into is not knowing how to prepare veggies in a way that makes them delicious. Because soggy, overcooked veggies and plain steamed veggies, or salads without good dressing = totally not delicious, and I wouldn’t want to eat them if that’s all I knew either.
You don’t have to love ALL veggies – but I hope this post may help you to find some new ways to enjoy them that you hadn’t thought of before!
The secret to loving veggies really boils down to just making them taste good. Here are my favorite ways to make veggies so delicious that you can’t help but fall in love with them.
Roasted veggies are a thousand times more delicious than boiled/steamed veggies. Just sayin’!
Roasting is pretty much my go-to method for cooking veggies – it’s pretty hands-off, and it gets them nicely browned and caramelized so that they actually have more flavor! Think about the difference between eating a plain boiled potato and crispy roasted potato wedges – the latter definitely sounds more appealing to me, and the same goes for pretty much any vegetable!
(See also: How to Roast Frozen Vegetables + Recipe Ideas!)
Some of my favorite veggies to roast are broccoli, cauliflower, green beans, asparagus, and brussels sprouts. Getting a little color and crispiness on these veggies really amps up their flavor and makes them much more lovable. The method is simple, too. Just heat the oven to 400 degrees F, toss veggies in a drizzle of oil and a pinch of salt and pepper (plus whatever other spices you’d like), and roast until tender! (Hot tip: to easily evenly coat the veggies in oil, put the veggies in a ziplock bag, pour in some oil, and mix it around in there. Easier than trying to drizzle it on evenly when already in the pan!) I usually pull softer veggies like green beans and asparagus after 7-10 minutes, in-between veggies like brussels sprouts, broccoli, and cauliflower after 15-20 minutes, and harder root veggies like potatoes and parsnips after 20-25 minutes.
Looking for some flavor inspiration? Check out my Maple Cinnamon Roasted Veggies and Garlic Herb Roasted Veggies – both seasonings can be used on any combination of veggies you’re into! Also, check this post out: how to make brussels sprouts delicious. I used to make what I think is a common mistake when cooking brussels!
Like I said before, I’ve worked with so many clients who think that “eating veggies” means “eating plain, steamed veggies with nothing else on them.” That’s totally not the case – veggies don’t have to be boring. Bring on the spices!
Adding spices, herbs, and seasonings is the best way to add tons of flavor to veggies, and a well-stocked spice cabinet can go a long way in making your veggies taste great. Here are some of my favorite seasoning combinations:
Just like how veggies with no seasoning aren’t always so lovable, salads with just lettuce and boring dressing aren’t likely to make you swoon. Here’s how to make salads more interesting while still keeping them veggie-heavy:
And if all else fails and you still aren’t feeling the veggies on their own, my last tip is to just serve some of your meals over microwave-wilted spinach. Just place a huge handful of fresh baby spinach on a plate, microwave for 45 seconds, and then add your meal on top. You won’t taste the spinach! Spinach is also great in smoothies – try my Banana Spinach Smoothie for a simple base that you can customize.
What are your favorite ways to eat veggies? Have you been successful in “converting” from a veggie-hater to a veggie-lover?