It’s one of the simplest and best things you can do for your health: eat the rainbow of vegetables. Getting your greens in provides you with the vitamins, minerals, fibers and phytonutrients necessary to function well. What’s more, a diet rich in fresh produce promotes good heart health and a healthy weight, lowers your risk for cancer and diabetes type 2, and even increases your happiness levels.
And yet, a shocking 90% of us do not eat the recommended amount of 2-3 cups or 200 grams of vegetables.
One of the main reasons people do not consume enough veggies is taste. If you’re not a fan of eating your greens either, there are a few things you can do to learn to like them better over time.
First of all, try new ingredients. Maybe you just haven’t found veggies you like yet! Instead of having peas and carrots again, give braised fennel, Ottolenghi-style leeks and stir-fried baby bok choy a go. You could also experiment with different cooking methods. Roasting, for example, gives a much sweeter flavor to vegetables, whereas grilling provides that crispy bite you love.
Another way to make your greens taste better is to jazz up your vegetables. Forget the plain old cooked green beans, and sprinkle them with sautéed mushrooms and onions, or sun-dried tomatoes and pine nuts. You can still have your regular meat, potato and veg dishes, just with more exciting vegetables.
Get inspired by these surprising ways to jazz up common veggies!
Green Beans with Pistachio Orange and Cranberry Butter from Donna Hay
Dijon Tahini Beans from Flora and Vino
Blanched Beans and Prosciutto Bundles from Donna Hay
Grilled Teriyaki Cauliflower Steaks with Asian Gremolata from FoodieCrush
The Best Ranch Roasted Cauliflower from Swanky Recipes
Whole Roasted Cauliflower with Tahini Sauce from Truffles and Trends
Grilled Broccolini with Romesco Sauce from Heather Christo
Charred Broccoli with Dates, Almond and Cheddar from Alexandra’s Kitchen
Grilled Carrots with Mint Almonds Pesto from Heather Christo
Harissa Roasted Carrots with Yoghurt, Lemon and Mint from Flourishing Foodie
Sweet Potato Hasselbacks with Basil Salsa Verde from Donna Hay
Miso Roasted Sweet Potatoes from KaleJunkie
Chili and Honey Roasted Sweet Potatoes with Lime Juice from Killing Thyme
Indian Masala Street Corn from Feasting at Home
Grilled Corn with Sriracha Aioli from Minimalist Baker
Roasted Cabbage Steaks Recipe with Hazelnut Dressing from Olive Magazine
Roasted Cabbage Wedges with Lemon Garlic Butter from Savor The Flavor
Maple Bacon Brussels Sprouts from The Modern Proper
Honey Roasted Parmesan Brussels Sprouts from Dashing Dish
Sautéed Zucchini with Basil, Mint and Pine Nuts from Alexandra Cooking
Grilled Eggplant with Peanut Ginger Sauce from The First Mess
Greek Inspired Zucchini, Halloumi and Artichoke Skewer from Gourmande in the Kitchen
Sesame Roasted, Maple Chipotle Delicata Squash from Viktoria’s Table
With these 23 surprising toppings, you’ll never have to get bored with plain vegetables next to your meat and potatoes again!
How do you like to jazz up your veggies?
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