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(Liz Willcock / McGill Tribune)

Three foods you hated as a kid—which may not be so bad now

a/Recipes/Student Living by

Scientists have found that taste buds evolve—as people grow older, foods that children may have stealthily discarded, become appetizing and intriguing in adulthood. For many children, Brussels sprouts, spinach, and smelly cheese, were on the ‘run-and-hide’ list, and it’s likely that most parents have tried without luck to get their 10 year olds to consume these foods at one point or another. Don't fret, however, these three easy and tasty recipes call for a second look at the foods that used to make you cringe, and can hopefully convince a more mature palate that they might not be so bad after all.

 

Roasted Brussels sprouts

Brussels sprouts, the vegetable universally loathed by children, generally have a bad reputation. But these cheap and seasonal vegetables are easy to throw in the oven, roast as a side, and can actually be an unexpected treat. This recipe will make crisp, garlicky, and delicious sprouts that are equally appetizing thrown in a salad or served along with dinner—making it apparent why they may in fact be worth giving a second chance.

Ingredients:

1 1/2 cup Brussels sprouts (halved with ends chopped off)

Drizzle of olive oil

1 clove of garlic

Salt and pepper to taste

Directions:

1. Preheat oven to 375° degrees Celsius.

2. Cut off ends of Brussels sprouts, halve them, and toss them in a bowl with the other ingredients.

3. Roast for 30 minutes or until until crisp on the outside and tender on the inside.

 

Wilted garlic spinach

Second among the childhood dreaded vegetables list is spinach. Even though this ingredient can be used as a base for just about every salad, spinach should be given the special attention it deserves after all those years of childhood disdain. This wilted spinach recipe can work as a side, or tossed into a bowl with brown rice and sweet potato—an affordable and healthy meal that can be made in under five minutes.

Ingredients:

1 large shallot, diced

3 cloves of garlic, crushed

1 tbs of olive oil

4 cups of spinach

Coarse salt and pepper to taste

A squeeze of lemon juice

Directions:

1. Place the shallot, garlic, and olive oil in a pan, and cook for two minutes until shallots are golden.

2. Add spinach and sauté until wilted. 

3. Top with salt and pepper and a squeeze of lemon juice.

 

Goat cheese and fig toast

Although many students’ taste buds may not have been won over by blue cheese or Brie just yet, branching out in little ways from childhood favourites like cheddar grilled-cheese is a good start. This open-faced toast with goat cheese is an easy snack to make, and may just be the perfect way to tiptoe into maturity.

Ingredients:

2 slices of rye toast

2 tbs of goat cheese

2 large figs

1 tsp of rosemary

Drizzle of honey

Directions:

1. Toast rye bread. 

2. Spread goat cheese. 

3. Wash figs, remove stems, slice thinly, and arrange on toast

4. Sprinkle with rosemary and drizzle with honey

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