Was there a veggie you resisted for years only to find you liked it when you tried it?

funjen1972 wrote: »

iowalinda wrote: »

If so, what was it? Mine was beets

Mine, too, I always thought I wouldn't like beets, so I didn't try them. They are one of my favorites now! I especially like them roasted and topped with goat cheese...mmmmmm delicious!

If you like beets you should try roasted radishes. Roasting mellows the spice and they transform into a lovely mild root vegetable.

Beets and carrots coated in olive oil and balsamic vinegar and roasted is amazing.

Bell peppers. I'm not sure why I even resisted to eat them to be honest. Then I tried it and realized I actually liked them

Really I have always been a fan of vegetables! I used to eat entire jars of beets haha. I would have to say cucumbers. I loved pickles but didn't start eating raw cucumbers until like 5 years ago.

Radishes for some reason, I thought were gross, they're not. Other than that no I love all veggies

Onions
Avocados
Radishes
Tomatoes
Pickled yellow peppers (banana peppers)
Brussel sprouts
Spinach

Really, I would say the only non-starchy vegetables I actually liked as a kid were cucumbers and carrots.

I was a picky eater as a kid, lol. I'm still pretty picky but my range of foods has definitely expanded a lot. I think the only food that I still can't tolerate at all is mushrooms. I can't even do them fried - it's a texture thing, mushroom-flavored stuff is fine.

I love cauliflower now, just started eating it at 45 years old! Also, just started eating avocados and I love them too!

Most of them. Growing up, they were generally served as a side dish and typically "boiled to mush and topped with butter or margarine and salt". Exceptions were potatoes, onions, garlic, and canned tomato products. My dad would sometimes make spinach or swiss chard patties, which I loathed, and there would occasionally be carrots in stews. Otherwise, the vegetables incorporated into main dishes were mostly onions and mushrooms, sometimes a pepper. Soups were usually mixes with dehydrated vegetables, that were tough to identify upon rehydration.

I went vegetarian and lived off tofu for about a year. (To be fair, my first veg cookbook was devoted to tofu). Then I started buying Vegetarian Times, tried out a butternut squash casserole, and my world figuratively exploded. "Wait. If I cook and season these things differently... they taste good and have better texture?! Whoa." Since then, I've found that, while I'll occasionally come across a recipe that bombs or a way of preparing vegetables that I dislike—not a fan of sweetening already-sweet vegetables like squash and sweet potatoes, unless there's also some sour involved—the only vegetable I still truly dislike is the brussels sprout. And it's just a matter of time until that changes too, I suspect.

I don’t know if it counts, because it’s a herb, but coriander/cilantro. Used to HATE it, couldn’t even stand the smell, then I had it in a salad one day and fell in love. Now I can’t get enough of it, and put it in everything I can!!!

I’ve also just discovered that brussels sprouts are actually quite yummy, gently cooked, not over-cooked and soggy! Never liked them until recently, either.

Okra

All of them? I used to be a "picky eater" but I think that was just because my mom perpetuated and encouraged it lol. She is super picky to this day. In particular, I would say tomatoes and onions. (Onions lol, I am embarrassed by that. Onions are in EVERYTHING) I love tomatoes so much now but pretty much only home grown ones. The ones at the grocery store suck *kitten*.

Jalapenos... I was so afraid they would be so hot and I'd be in pain, lol. Some are hot, but I've learned to cut them and not touch the rib or seeds. I used to also hate coleslaw. I tried it, but hated it. Then one day I just liked it??? Same with Brussels sprouts.

Celery... until someone introduced me to the magic of celery smothered in hummus. 😍