10 Foods People Hated As Kids Then Realized Their Parents Just Didn't Cook It Right

Brussels Sprouts: Once boiled to a mushy, bitter mess, many have discovered that when roasted with olive oil, garlic, and a bit of salt, Brussels sprouts can become a crispy, caramelized delight.

Spinach: Overcooked, canned, or improperly seasoned spinach can be off-putting. However, fresh spinach that's lightly sautéed with garlic or used raw in salads can be a game-changer.

Broccoli: The sulfuric smell of overcooked broccoli can turn anyone away. Yet, when steamed just until bright green or roasted to bring out its natural sweetness, broccoli becomes a favorite for many.

Fish: Fish that's overcooked or not fresh can have a strong, fishy odor and a dry, unappealing texture. Cooking fish properly, so it's moist and flavorful, can make all the difference.

Beef Liver: Liver has a strong flavor that can be overwhelming, especially if overcooked. However, when cooked correctly with onions and balanced seasonings, it can be rich and surprisingly pleasant.

Cauliflower: Once boiled to blandness, cauliflower has seen a resurgence as a versatile vegetable that's delicious when roasted, turned into "rice," or used as a pizza crust base.

Eggplant: If not cooked properly, eggplant can be bitter and spongy. However, dishes like baba ganoush, ratatouille, or properly seasoned and grilled eggplant slices can reveal its delicious side.

Lentils: Lentils can be unexciting if simply boiled and underseasoned. But when part of a well-spiced dish, like a curry or stew, they're hearty and flavorful.

Beets: Often pickled or boiled to a soft texture, beets can turn off many kids. Roasted beets, however, offer a sweet, earthy flavor that's much more appealing.

Cabbage: Boiled cabbage can be watery and smelly, but when it's sautéed, grilled, or used in coleslaw, it becomes crunchy, sweet, and delightful.

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