Remember those meals you dreaded as a child? As it turns out, many of those foods have a surprising appeal once you grow up. Our palates change, and so does our understanding of nutrition and flavor. Here are 10 foods that you might have hated as a kid but now love as an adult.
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Brussels Sprouts
Brussels sprouts were the bane of many childhood dinner tables, often boiled to a mushy texture. Now, roasted or sautéed with a bit of olive oil, garlic, and a sprinkle of sea salt, they transform into a crispy, flavorful side dish. Their slightly bitter taste pairs well with a variety of seasonings, making them a versatile addition to many meals. Plus, they’re packed with vitamins and antioxidants, making them a nutritious choice.
Spinach
Spinach’s earthy flavor and mushy texture when cooked were off-putting to many kids. As adults, we appreciate its versatility in salads, smoothies, and sautéed dishes. Raw spinach has a mild taste and adds a nutritional boost to any meal. It’s rich in iron, vitamins, and fiber, making it a powerhouse green.
Asparagus
Asparagus often seemed slimy and unappealing when served to children. However, when grilled or roasted with a bit of lemon and parmesan, it becomes a delicious and sophisticated side. This veggie is not only tasty but also rich in vitamins A, C, E, and K. Its unique flavor is now a favorite in many adult dishes.
Avocado
The mushy texture of avocado was a turn-off for many kids. Today, it’s a beloved ingredient in everything from toast to salads to smoothies. Its creamy texture and subtle flavor are perfect for a variety of dishes. Avocados are also packed with healthy fats, fiber, and potassium.
Mushrooms
Mushrooms often seemed strange and slimy to children. As an adult, their umami flavor adds depth to soups, stews, and sautés. They come in many varieties, each offering unique tastes and textures. Mushrooms are also low in calories and high in nutrients like selenium and vitamin D.
Eggplant
Eggplant’s spongy texture and bitter taste were a big turn-off for kids. When prepared correctly, it absorbs flavors well and adds a meaty texture to vegetarian dishes. Grilled, roasted, or made into baba ghanoush, eggplant can be incredibly delicious. It’s also a good source of fiber, vitamins, and antioxidants.
Beets
Beets’ earthy taste and staining juice made them unpopular with kids. Now, their sweet, earthy flavor is appreciated in salads, roasted dishes, and even juices. They’re high in fiber, vitamins, and minerals, offering numerous health benefits. Roasting brings out their natural sweetness, making them a delightful addition to many dishes.
Broccoli
Broccoli was often boiled to a bland, mushy state that kids detested. As adults, we’ve discovered the magic of roasting, steaming, and stir-frying this versatile veggie. Its slightly bitter flavor pairs well with garlic, cheese, and lemon. Broccoli is also a nutritional powerhouse, full of vitamins C and K, fiber, and antioxidants.
Cauliflower
Cauliflower’s blandness and odd texture didn’t win it many fans among kids. Today, it’s a low-carb substitute in dishes like pizza crust, rice, and even buffalo wings. Its mild flavor and adaptability make it a favorite in many kitchens. Nutritionally, it’s rich in vitamins C, K, and B6, and fiber.
Olives
The strong, salty taste of olives was too much for many kids to handle. As an adult, olives are appreciated for their complex flavors and versatility in dishes like salads, pastas, and tapenades. They come in many varieties, each offering unique flavors. Olives are also a good source of healthy fats and antioxidants.
This article originally appeared on RetailShout.
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