Not in love with vegetables? Then you could be missing out on an essential source of disease-fighting, low-calorie nutrients. Here's a few tips for making your vegetables a lot more palatable!
Spinach
Common Complaint: Spinach leaves are bitter, and often times people consider it way to slimy once cooked.
The Fix: Counter the bitterness in a salad with something crunchy like slivered almonds, croutons, or bites of turkey bacon. Also, almonds, chunks of minced garlic, or something acidic like vinegar can help to keep cooked leaves from feeling slimy.
Carrots
Common Complaint: They are too flavorless when boiled.
The Fix: Try cooking them in a rich natural glaze. Barley cover slices of carrot with water, add a bit of pepper, and then cook until the pieces are tender and swimming in their own juices.
Mushrooms
Common Complaint: As soon as they get hot, mushrooms release all their stored water. Cook them in quantity and they turn mushy.
The Fix: High heat brings out mushrooms' beefy flavor. Prepare them in small batches in a large pan, browning a few at a time. This way, the water will cook away fast leaving the meaty flesh behind.
Bell Peppers
Common Complaint: For some, it's the fiery bite. For others, it's the tough skin.
The Fix: Brush a whole pepper (plus core) with a bit of olive oil, then place it directly on a hot grill, charring all sides evenly. Once it cools, brush away any black flecks. The pepper will be significantly sweeter and more tender.
Brussels Sprouts
Common Complaint: They're hard to prepare properly. Most people roast them to death, until they're like tiny charcoal briquettes.
The Fix: Buy fresh sprouts and separate the heads into individual leaves. Then chuck a bunch in a nonstick skillet with a bit of chicken broth and garlic and allow to steam for six to seven minutes.
Via: Men's Fitness
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