6 Maligned Vegetables You Should Reconsider

When I first dated my husband, Curtis, he ate exactly 4 vegetables: iceberg lettuce, carrots, broccoli and tomatoes—but only if those tomatoes were on pizza or slathered in sauce. While he wasn’t a fan of broccoli he figured he should eat something healthy.

Like many people, Curtis just wasn’t a big fan of vegetables. But over the years, he began to love a huge variety of vegetables as I prepared them in new and flavorful ways.

If you’re a vegetable hater, you might want to give some of the most maligned vegetables a second thought, especially once you learn some of their many benefits. Once you discover some easy ways to prepare them to transform their taste you might be ready to give even the most maligned vegetables consideration:

Beets

Beets are powerful, nutrient-rich veggies that can significantly help build your health. Not only are they high in folate, manganese, potassium and vitamin C, they contain compounds called betaine, which are anti-inflammatory. The medical journal Nitric Oxide even found that drinking beet juice significantly reduced high blood pressure in those with high blood pressure. If you’re not a fan, I encourage you to try tossing chopped beets in a little olive oil, a dash of pure maple syrup, and sea salt and pepper, then roasting them at 350 degrees Fahrenheit for an hour.

Related: Replace Your Coffee with…Beets?

Broccoli

While it isn’t a favorite among children, and frankly many adults, broccoli contains vitamins A, B2, B6, C, K, folate, manganese, potassium, magnesium and is a well-known cancer-fighter. It contains plant compounds known as sulfurophane and indoles, which give it its anti-cancer properties. If you’re not a fan of this cruciferous vegetable, try sauteeing it with freshly chopped garlic, olive oil and sea salt. Once it is cooked toss it with some freshly-squeezed lemon juice.

Brussels Sprouts

Extremely high in vitamin K and C, Brussels sprouts are also high in folate, manganese, fiber, vitamin B6, choline, vitamin B1 and potassium. Brussels sprouts have also been found to uniquely protect our DNA from damage, making it worth serious consideration as a dietary addition. Roasting enhances the flavor of these miniature cabbage-like vegetables. Simply tossing them in some olive oil and sea salt and then roasting them gives them a nutty and delicious flavor.

Related: 7 Best Brussels Sprouts Recipes

Cauliflower

Cauliflower packs a sizable dose of vitamin C, potassium, fiber and many other vitamins and minerals, making it a nutritious addition to any diet. And, thanks to its sulforaphane content, it has potent anti-cancer properties that can help as some protection against the dreaded disease. Tossing cauliflower in olive oil and sea salt and roasting it for about 30 minutes on 350 degrees transforms the flavor of cauliflower, giving it a delightful nutty taste.

Kale

Kale has both lovers and haters. It seems to be a vegetable with no middle ground. If you’re among the kale haters, like many people are, you may wish to reconsider based on its high vitamin C, A and K, as well as manganese, copper and vitamin B6 content. If you’re not a fan, choose baby kale which has a much more delicate flavor and texture than mature kale and chop it finely before adding to your favorite grain dish, soup or salad.

Turnips

In addition to being high in vitamin C, manganese, potassium, copper, vitamin B6, turnips have also been found to aid weight loss, eye health, the misshapen bowel condition known as diverticulosis, as well as lowering blood pressure in those with high blood pressure. You can steam and mash turnips with some olive oil, almond milk, and sea salt and pepper, as you would mashed potatoes or add them to soups and stews.

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Dr. Michelle Schoffro Cook, PhD, DNM is the publisher of the free e-news World’s Healthiest News, the Cultured Cook, president of ScentsationalWellness, and an international best-selling and 20-time published book author whose works include: Be Your Own Herbalist: Essential Herbs for Health, Beauty & Cooking.

123 comments

Laurie S
Laurie S21 days ago

Nice 👍🏻

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Ellie M
Ellie M21 days ago

ty

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Julie L
Julie Lincolnabout a month ago

You "ate" your husband??

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maria r
maria reis1 months ago

I like the most of them

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Chad A
Chad A1 months ago

Maligned? I love most of those!

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Tanya W
Tanya W1 months ago

I love broccoli too - great in a pasta sauce with wholemeal pasta... yummy 🍝

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Tanya W
Tanya W1 months ago

I absolutely love beetroot...beets are the best! Love them with a salad, on a burger and in my potato salad. Anything that purple has to be wonderful... Yum!!!! 🍔

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Rebekka Helgesen Hass

Thank you

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Emma Z
Emma Z1 months ago

thank you

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Sky Price
Sky Price1 months ago

Thx

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