In my experience, people often shy away from vegetables because they can’t find out how to make them taste good.
My first tip is to buy vegetables that have been grown without chemicals; most of the time, they are labeled organic or are sold at farmer’s markets. They also have to be ripe in order to be tasty.
Then, here are my best tips to make vegetables taste delicious even to picky eaters:
- Season them before cooking, so the flavor gets into them.
- Cut them into medium-sized pieces, so they all cook at the same rate and absorb seasoning ingredients better.
- Use enough salt, but only unrefined sea salt (not table salt, it’s highly processed and unhealthy). Add about 1 teaspoon per pound of vegetables. Salt is especially good for making bitter vegetables flavorful.
- Add some healthy fats like olive oil or coconut oil. Fat is what enables your body to absorb fat-soluble vitamins like vitamin A in vegetables. You can also add the fat after cooking, it’s even healthier.
- Roast them. Roasting concentrates the flavors in the vegetables. Plus, it takes only a few minutes to put veggies in an oven dish or roasting tray, and the oven will take care of the cooking while you do something else. Great time saver!
The super tasty vegetables on the picture above are a variation on a recipe by my favorite Chef, Ottolenghi.
RECIPE: Roasted Root Vegetables, Mediterranean Style
Serves 4 – Total time 40 min
about 1 pound potatoes (organic, here is why)
1 handful cherry tomatoes
2-3 tbsp. black olives
about 1/2 pound Jerusalem artichokes (optional but nice)
2 tbsp. olive oil
1 tsp salt per pound of veggies
2-3 tbsp. cilantro leaves (optional but really nice)
When vegetables are organic, which means they are basically grown without pesticides or chemical fertilizers, I never peel them (unless the peel is really thick); this way I get more nutrients plus the skin actually tastes great. So, you don’t have to peel potatoes and Jerusalem artichokes for this recipe. Great time saver, by the way!
Slice the root vegetables, not too thinly, and place them in an oven dish. Add salt, pepper, olive oil, and a bit of water so it won’t stick to the bottom.
Roast the veggies for about 15 minutes at about 300ºF. Then, take the dish from the oven (careful, it’s hot!) and add the tomatoes and the black olives. Roast 15 more minutes.
Take the dish from the oven and top with cilantro leaves.
Enjoy! It can be enjoyed on its own or with some pan-fried or roasted chicken.