We all know vegetables are good for us, and we’ve probably all been told to “eat your vegetables” at some point in life. Today we’re going to look at 5 vegetables you only think you hate– plus tips to help you learn to like them. Because like many of our kid counterparts, there are some veggies for which even adulthood hasn’t cured our disdain.
Disclaimer: Not only are these 5 vegetables you (only think you) hate, they also happen to be 5 of the most healthy vegetables on the planet. Mom was right- vegetables really ARE good for us.
Here are those 5 vegetables you only think you hate (plus those tips to help you hopefully learn to like them).
Vegetables You Only Think You Hate
Spinach:
This one tops the chart on pretty much every list of “healthiest veggies.” With good reason! Spinach is rich in antioxidants– and antioxidants may reduce the risk of chronic disease. Spinach may also be beneficial for heart health, as it may lower blood pressure. 
Tips: Spinach is an EASY one to hide in other foods! Pureed into smoothies, BROWNIES OR CAKE (I can attest to this one– my kids love this cake), pesto, or marinara, it is pretty impossible to detect.
Brussels Sprouts:
Brussels sprouts contain kaempferol, an antioxidant. Kaempferol may protect against oxidative damage to cells and prevent chronic disease. Antioxidants may also help enhance the body’s natural detoxification abilities.
Tips: Okay, so Brussels have a naturally occurring compound that can cause them to be kind of stinky. And boiling Brussels makes them a bit slimy. So, it’s understandable some people balk at this veggie.
BUT.
Roasting Brussels sprouts is a game changer!
Slice them in half, drizzle them with some olive oil and salt and pepper, and roast them at 400 degrees until crispy. Or try this recipe!
Kale:
High in vitamins A, C, and K, kale is a powerhouse veggie! Kale is also rich in antioxidants (I see a theme developing amongst these veggies). Juices containing kale juice may help reduce blood pressure and LDL cholesterol and increase HDL cholesterol, as well. So- it’s good for you!
Tips: Kale can be tough. Literally. To soften it and mellow the flavor, here’s the trick: massage it first. That might sound crazy, but it works! Massaging kale breaks down the cellulose in the plant, causing the leaves to become softer and silkier, and creating a sweeter tasting green. Here’s a great and easy massaged kale salad recipe (it’s also delicious with some added sliced red onions).
Green Peas:
Peas are rich in fiber, even after being cooked (but don’t go for the canned green peas, you miss out on a lot of the nutrients that way). Fiber is good for digestive health. Plus, peas contain saponins, which may have anti-cancer effects.
Tips: Don’t overcook them. Heat causes the chlorophyll in green peas to lose magnesium, which results in turning any green veggie a sickly olive green color. When cooked just right, they’ll stay a nice bright green. Check out this list of recipes.
Beets:
You knew the beet would be on the list, right? This veggie is super heart healthy because it helps to significantly lower blood pressure. Beets also contain an antioxidant called alpha-lipoic acid which may help with diabetes associated nerve problems (diabetic neuropathy).
And the beet root isn’t the only healthy part of this plant! Beet greens are one of the most delicious greens. They’re also full of vitamins and antioxidants. 
Tips: Roast them. Roasting beets brings out their natural sweetness and cuts some of their earthy flavor. Most of that earthy flavor is contained in the peel, which is why you should definitely always peel beets. Some recommend peeling after cooking, as beets are dense and can be difficult to peel and cut when raw. Try this recipe for Oven Roasted Beets with Balsamic Glaze.
Be warned, when slicing beets, your hands will turn a scary shade of red from the juices. This can be avoided entirely if you are able to find golden beets instead of the traditional red. Additionally, golden beets have a sweeter and less earthy taste than their red counterparts!
For beet greens, remove them from the stem, chop, and sauté in your oil of choice with a little salt and pepper, for 2-3 minutes. They are excellent alongside some eggs at breakfast!
Do These Vegetables Top Your “I Hate That” List?
Are any of these five veggies on your “ew, yuck” list? What other veggies don’t make the cut for you? Let us know, and report back if you give any of these recipes a try!
