LOVING VEGETABLES

Can’t bear to eat Brussels sprouts? Think artichokes are awful? That was me…until it wasn’t. Hear me out…

- KATHLEEN O'NEILL

I don’t just hate vegetables: I *despise* them. Like, to the point where I physically gag eating a raw carrot.

Ever since I was a kid, getting my greens has been a big struggle. Salad? Can’t stand it, even with loads of cheese and croutons. Colorful veggie trays? The worst, no matter how much ranch I dunk my celery sticks in. Tbh, I can’t even eat a turkey sandwich if there’s a slice of tomato on it.

But alas, as much as I abhor asparagus and cringe at cabbage, I know that vegetables are a v. important part of a healthy diet (they’re packed with vitamins and minerals, and eating them lowers your risk of cancer, diabetes and heart disease).

But maybe even more crucial than setting yourself up for a healthy future? The impact those bananas and broccoli can make now: A new study found that teens who eat more fruits and vegetables benefit from improved mental health. (And the scary part? Only 25% of high school students get the recommended five servings per day.)

That’s why I made it my mission a few months ago to *finally* find a veggie or two that didn’t turn my stomach. I talked to a nutritionist, ventured out to the farmers market and taste-tested more than my fair share of TikTok cooking tricks.

What I found is that while I’ll never truly heart the taste of them or willingly order a side salad at lunch (srsly, who wouldn’t prefer a plate of fries to a bowl of Brussels sprouts?), there are some steps you can take to make vegetables more palatable. And, through much trial and error, I’ve discovered a handful of veggie recipes I can *actually* tolerate.