The biggest problem with vegetables is not with the species themselves, but the way they are prepared. Usually waterlogged, overcooked with no attention to enhancing flavors. Some vegetables can stand alone, but many need to be gussied up. Pairing summer vegetables with fresh basil, bitter ones with something sweet and low flavor ones with high flavor accompaniments. I love standing over a display of vegetables, hand picking the perfect specimens while discussing recipes with a fellow shopper. I find myself leaving the market a little happier during these experiences.
If there is a vegetable you have not learned to enjoy, keep experimenting with it. I am convinced any vegetable can flatter any taste buds when the right preparation is discovered. For me, it is bacon. I NEVER eat bacon alone, it is not health food by far. But when a half slice of bacon can make the difference between enjoying my brussle sprouts and not, I go for it!
2 slices bacon, diced
2 cups brussle sprouts, trimmed and halved
6 dried figs, sliced
1/4 red onion, roughly chopped
1 teaspoon salt
1/2 cup grated parmesean cheese
Fry bacon until crispy and fat is rendered. Remove from pan and place on a paper towel. Blanch brussle sprouts by dunking in boiling water for 10 seconds. Drain and add to pan, cut side down. Add figs, onion and salt. Sautee 5 minutes, or until carmelization occurs. Remove from heat, sprinkle with parmesean.
links; Whole Foods for the Holiday's