If you didn’t know that I’m a huge fan of “Dad Jokes”—well, even if you did know—please accept my preemptive apology for this one:
Q: What’s the difference between boogers and broccoli?
A: Little kids won’t eat broccoli.
Terrible yet truthful jokes aside, it’s fair to say that plenty of full-grown adults aren’t fans of broccoli (or numerous other vegetables) either. If you’re one of those adults, it’s not a character flaw.
While some veggies like carrots, peas, beets, and bell peppers can be almost sweet, many others have dominant bitter flavors. Veggies in this category include kale, Brussels sprouts, radishes, arugula, and eggplant, among others.
Many animals—humans included—have a natural aversion to bitter flavors, with some having a stronger aversion than others. In fact, roughly one in four people might actually be “super-tasters”. These folks are extremely sensitive to all flavors, not just bitter ones.
So, if you’ve never liked veggies and generally prefer bland foods overall, you might just be a super-taster.
Alternatively, you maybe just haven’t eaten veggies prepared in a way that appeals to you.
Quick story on that note:
My mom is a great cook, except for the fact that she typically boils asparagus. If you’ve never had boiled asparagus, let me tell you, it’s disgusting. Droopy. Slimy (well, probably not, but that’s how I remember it from my childhood). Bitter.
I really hated eating it as a kid.
One day after I had graduated college, I decided to give it a try again. But I prepared it the way I had been preparing other veggies: sautéing it with a bit of seasoned salt.
I actually wasn’t expecting it to be that much different, but I ended up being amazed at how it turned out. It was firm, crisp, and surprisingly not bitter. I loved it, and to this day, asparagus is one of my favorite veggies (as long as it isn’t boiled).
Three-C’s Veggie-eating Game Plan
Whatever reason(s) you might have for not enjoying veggies, not liking them doesn’t make you inherently unhealthy. But if you’d like to increase your veggie consumption because of the health benefits that they do offer, try this three-C’s game plan.
1. Challenge yourself to try something new.
This first option might not initially seem appealing. However, it can be surprising how big of a difference a simple mindset shift makes. (This option can also be applied with the final two options to improve the chances of success.)
The next time you go to a restaurant for dinner, pick out a vegetable dish you normally wouldn’t eat. If possible, choose a veggie that you’ve never eaten in order to avoid preconceived notions you have from past experiences.
Then just order it, eat it, and see what happens. Treat it as an experiment or, if it suits your personality, a dare.
Research does suggest that we may need to try new foods multiple times before we really enjoy them. So try to stay open-minded even if you don’t love your first experience with this new veggie.
Still, you might surprise yourself.
2. Cushion the flavor with other flavors or another cooking method.
As implied in my asparagus story, alternative cooking methods can serve to turn down the bitterness volume or alter the flavor of veggies. Try sautéing, roasting, or consuming raw for different flavors and textures.
Sweet and fatty flavors can also interfere with your brain’s perception of bitterness. This is why plain, mixed greens taste different after you douse (or preferably lightly drizzle) them with salad dressing or add fresh fruit, dried fruit, toasted nuts, or seeds.
For starters, try one of these options:
- Halved, sauteed Brussels sprouts with butter & minced garlic
- Diced, steamed beets with goat cheese & a drizzle of honey
- Chopped, sauteed broccoli with balsamic vinegar & olive oil
3. Complement the veggie with other foods.
Combining veggies with other foods (including other vegetables) can harmonize some of the bitter flavors. One of my favorite options, which also happens to include a different cooking method, is this:
- Toss the following together in a covered container:
- Brussels sprouts (whole or halved)
- Sweet and/or yellow potatoes (cut into 1″ cubes)
- Baby carrots
- Bell peppers (cut into 1″ pieces)
- Avocado oil (enough to lightly coat the veggies)
- Place the veggies on a baking sheet & sprinkle with salt, pepper, dried oregano, and dried parsley
- Roast/Bake at 400 degrees for 30 minutes
Putting it into practice
While there is no best diet, most people will benefit from eating a variety of plants (i.e. vegetables) regularly. Whether you love or love to hate veggies, try one or multiple of the three C’s above sometime in the next couple weeks. You just might be surprised at what you discover.