Roast the vegetables you don't like

Roasting is just baking at a high temperature. The intense dry heat of the oven removes the moisture in the produce. It caramelizes natural sugars while mellowing the bitterness of cruciferous vegetables like Brussels sprouts.

The process: toss whole or cut-up vegetables with oil to coat them evenly. Season with salt and pepper or add in smashed garlic cloves, halved chiles, citrus wedges or hearty herb sprigs. Spread them out on a foil-lined half-sheet pan or baking sheet.