1. Add some tang, spices, and herbs
Spices, herbs, and citrus fruits add flavor to any food, not just vegetables. An effective way on how to make vegetables tastier is to add a burst of flavor.
Basil has a sweet, minty, and peppery flavor, which is ideal to pair with eggplant, squash, and green leafy vegetables.
With a slightly bitter and pungent flavor, oregano is often paired with olive oil to create a vinaigrette for salads.
Cumin has warm, earthy sweetness with a hint of bitterness. It’s best paired with root crops such as potatoes, sweet potatoes, and beets (singkamas). Cumin also works well with squash and carrots
Ginger has a spicy, earthy, and zesty flavor, ideal for almost all types of vegetables including beans, broccoli, carrots, and peas.
Parsley is known for its fresh scent. But it also has a peppery, earthy tastethat’s ideal as garnish. Parsley works well in almost any kind of vegetable dish – may it be boiled, roasted, or steamed.
With slightly floral tones, a little minty and sweet thyme is ideally paired with potatoes, carrots, and tomatoes.
When ground into spice, nutmeg has a warm, nutty taste that’s ideal for root crops, cauliflower, spinach, and broccoli
This herb produces a sweet, cool feeling on the tongue. Mint is best used in leafy salads, vegetable smoothies, and shakes.
Rosemary has a woody, slightly minty bitter taste that’s great for turnips, potatoes, squash, and asparagus.
Paprika has a sweet, spicy, and bitter taste, which makes it a great spice to pair with Brussel sprouts, broccoli, carrots, and green beans
Calamansi has a sweet citrus flavor that goes well in green leafy salads.
Compared to calamansi, lemon has a citrus flavor with bitter undertones. Lemon is best used on roasted bell peppers, cauliflower, broccoli, and brussel sprouts.