Vegetables get a bad rap. They really do. Their flavors — if you understand how best to prepare them — are amazing. Don’t believe me? Just try a fistful of roasted Brussels sprouts, tossed with a little olive oil, a squeeze of lemon, a little Kosher salt and fresh-ground black pepper. These are not your momma’s Brussels sprouts, boiled to within an inch of being recognizable as such. And that’s a challenging one. I mean, who do you know who admits to loving Brussels sprouts? A good friend once recoiled when I said I was going to make Brussels sprouts to go with our chicken. But I got him to trust me and the way I make them, and he now has to eat them at least once a week — often more — he likes them that much.
So before you roll your eyes at the thought of getting into vegetables, give them a try. Prepare them simply, roast often, sauté lightly in a cast iron skillet with a little water and mix of just a hint of olive oil and butter, and you’ll wonder why you haven’t been eating them all your life. Seriously. They’re the next big culinary thing. Trust me on that.
For more inspiration, take a read of this story from NBC News: How I learned to love (or at least tolerate) vegetables.