Broccoli

Potatoes

Carrots

Onions

Peas

Spinach

Mushrooms

Green beans

Corn

Brussel sprouts

Radishes

Celery

If you’d a’ put beets on there, that would be at the top of my ”Don’t you dare put that on my plate” list.

make you pee a funny color (well, not you specifically, because you don't eat them).

Just like asparagus makes your urine smell pungent.

I can't eat raw onions, so....

There is no way they can be served to me that I like or would eat

would not knowingly eat mushrooms. If you tried to cut them into fine pieces and slip them into a casserole or any dish, he'd stop eating as soon as he detected one.

Couldn't stand them!

He could detect even a small amount of it. Of course we kids delighted in trying to fool him.

Almost every 1950s casserole called for evaporated milk, and many pies and desserts, too.

My dad absolutely would not eat anything fried. No fried chicken, French fries, fried fish, not even a fast food hamburger. Not for health reasons, he just didn’t like it. I never saw the inside of a McDonalds or anything similar until I was a teen and went out with my friends. (Probably a good thing)

Potatoes

Broccoli

Onions

Mushrooms

Corn

Green beans

Carrots

Peas

Spinach

Radishes

Celery

Brussel sprouts

really are an acquired taste. I bet they'll be near the bottom of most people's lists.

and I didn't like them at the time.

Maybe I'll try them again to see if my tastes have changed.

on my "don't dare put it on my plate" list (of the list in the OP)

I have very few food restrictions. But I don't want to even be in the same building where brussels sprouts are being prepared. Ugh!!

(one of my no-go's, that seems to be uncommon, is coconut. Never could stand it. But that doesn't even rank with brussels sprouts, which are by far the rankest.)

I enjoy it in macaroons, but it pretty much ends there.

Speaking of not wanting to be in the same building and "rankest," I remember being a kid any my mom making pickled relish. Talk about a stench! My sister and I would bail out of the house and not come back for many hours. Even when we returned, the smell still lingered.

Yuck!

My favorite way to cook them is sliced in half, laid sliced side down in a skillet with a touch of olive oil on the bottom, caramelize that side, drizzle honey over the sprouts with slivered almonds. Turn off heat, cover for five minutes to soften the sprouts and serve.
The caramelization along with the almonds brings out the nutty flavor of the sprouts.

Some people cook them to a sphere of mush…uck.

You are managing to make Brussel sprouts sound halfway tempting!

Basically they taste terrible (to me anyway, and I think to most others as well) until you purge that stuff out.

They also have to be fresh. Frozen sprouts are awful

The cooking method you describe will make them pretty tolerable in my book for sure, but the way I really love them is cut open and grilled. Before I grill them I cut the stalk real short if present, then cut it in half, and put them in a ziploc (yeah, yeah, I know, but I really find this method makes them tastes better than just putting them in a covered bowl type of thing) with a couple tablespoons of water, dollop of olive oil, some fresh-squeezed lemon, ample salt & pepper, and a pinch of sugar, then shake to coat and roll them up at the bottom of the bag so they're all sitting in the liquid and spices (this is why the plastic bag method works best, despite the 'don't nuke in plastic' rule).

Then I zap 'em for about 45-75 secs (depending on volume I'm prepping, which is usually not that much) to basically cook them about 1/2 way. Then I leave them in the bag sitting out for at least 30-60 mins, effectively marinating them, and also most of the swamp gas will be released.

It they're big enough (which is what I shoot for) I then just lay them open-faced down on the CHARCOAL grill and cook over direct heat (flame) for a couple of mins, then put them into my grilling basket NOT over the flame, and cook them for a few more minutes so they take on some good smoke and finish cooking.

They come out amazing this way, no bitterness, no swampy-ness, cooked just right. I've had a lot of Brussel preparations I didn't care for that much, but when *I* make them, they're always great

This is very much like how I prep asparagus for grilling as well.

...makes a big difference.

My favorite is in a sweet and sour sauce with a little bacon.

I also steam them then toss them in lemon butter.

When done right they are up there.
Fresh is a must -- Sautéed or roasted--with a bit of vingarette, bacon, parmesan, or even sriracha.

Potatoes
Onions
Mushrooms
Spinach
Brussel sprouts
Green beans
Carrots
Celery
Broccoli
Peas
Corn
Radishes

Green beans
Carrots
Potatoes
Onions
Broccoli
Celery
Peas
Radishes
Brussel Sprouts
Corn
Spinach
Mushrooms

I choke on spinach and mushrooms taste like dirt with a rubbery texture!

How are you with those?

I avoided them like the plague as a youngster, but have grown to enjoy them as an so-called adult.

Love spinach and chard, but do not put turnip greens, mustard greens, or kale on my plate.

I eat plenty of the entire list. I have a few “don’t hate them, don’t love them” that I will eat for the nutrition.

However, the longer they stayed in the garden the more bitter they were. My mom often cooked them with mustard greens which reduced the bitterness. Once I figured that out, I liked them somewhat.

So I grew up in Kentucky, then lived in Boston for a couple of years. While there, I developed a craving for them (something I couldn't find up there) and from that point forward I have enjoyed them.

The best turnip greens are the early spring ones or the early fall ones. Back when we steamed plant beds (to force the tobacco seeds for planting,) turnip greens, mustard greens and radishes were also put in the beds. That is how we got the early spring greens.

There used to be a restaurant in downtown Nashville called Satsuma. Once a week they featured a large plate of turnip greens as a lunch special. So darn good!

'''"because it makes it easier to scrape it out of the frying pan directly into the garbage."

I like them all. Might say onions are at the top because I use them in almost everything.

I guess super mashed formed into a rectangle, stir fried.

Sounds like dinner… don’t grow corn too many great growers around us.

Green beans
Corn
Potatoes
Peas
Carrots
Broccoli
Mushrooms
Spinach
Celery
Radishes
Brussel sprouts
.
.
.
Kale
Onions

*I'll add cauliflower!


Cauliflower, fresh is excellent but sometimes I purchase the frozen riced cauliflower and sub it for "rice" in my soups. I also boil and mash cauliflower and sub it for "mashed potatoes"

Fresh green beans, none of this "canned" crap. Italian style made green beans make me happy

Fresh spinach, again none of this "canned" crap


Fresh steamed broccoli


Fresh mushrooms. We generally eat mushrooms several times a week. I've expressed that I'm getting burnt out of them and they're still getting purchased and made several times a week


I place onions into main and side dishes


I refuse to eat peas, carrots and brussel sprouts because they're gross


I don't eat corn or potatoes due to the high carb count. DU's potato obsession has gotten so bad that I have potato related words in my trash can lol


Celery is good stuff but is a waste of money because it goes bad quickly. Anything like chicken or egg salad I place chopped pickle dill spears in instead of celery. I also add a little of the brine pickle juice to my chicken or egg salad too


I'm not sure if I've ever had a radish to be honest so I can't rate them

My ranking assumes all fresh vegetables.
Potatoes are my friend, if I gain eight more pounds I'll be on the proper side of BMI.

I don't make or consume Thanksgiving dressing so I can't answer that. I have a food allergy/sensitivity to the main ingredient bread so it's a no-no for me.


I like celery but I'm done wasting my money on it. It goes bad quickly. I make several soups, one of them being Golumpki soup. I generally use saute chopped green bell peppers in my soups instead of celery. There's zero rules that say one has to follow a recipe to the exact T.


The veggie rankings weren't fresh/frozen/canned specific so I wanted to make that pellucidly clear on my end. Not being clear causes assumptions and confusion. I try to avoid that as much as I can.


Also, carbs are not my friend at all and I don't need them. I have the opposite issue with weight and I have to be very careful with carbs.


The elderly man that I caregive for recently asked me if I eat french fries. I replied that I did not eat french fries. He asked, "You don't like potatoes?"

I replied that I like potatoes but I won't eat them because of the amount of carbs in them. Also, I can't eat french fries that have been in a contaminated restaurant fryer that's fried anything with flour/gluten on it.


It's not a choice that I can't eat gluten but it is what it is. It is a choice that I don't really consume carbs.

In the South dressing is cornbread with all the celery, chopped onions, broth, hard boiled eggs, mixed together and baked. No stuffing of the turkey. A good batch of cornbread dressing is a fine thing

And that's all fine and dandy but there's still the high carb content.


I go through this conversation with my SO all the time. He says, "The pasta is gluten-free, eat up!"

And then I say, "I'm not sure how many times we have to have this conversation but just because the pasta is gluten-free doesn't make it carb friendly. You know I don't eat high carb food."

It totally goes in one ear and out the other.

Apologies, I was a bit facetious.

There's simply no accounting for taste!

This stuff:

Reminds me of this scene!

refuse cheesy lines. That guy built his fame on it!

In varying quantities, depending on the dish. Onions and potatoes are a staple, as are carrots. Radishes appear mostly in the summer when they're in season. The rest appear when recipes call for them. Spinach nearly weekly, same with mushrooms and broccoli. Corn and peas live in my freezer and are cumped in stews and soups, but corn is a weekly staple in the summer. Green beans? Year round goodie, fresh or frozen. Brussels sprouts are probably at the bottom of the list but we do like them. I have a yummy recipe for roasted ones that you then broil for a few minutes with a sauce of sweet chili and soy sauce, so yum! Beets are likewise best roasted and tend to be a winter staple. I do them with ginger, curry, and some honey added at the last minute.

but radishes, well, they are a hassle. Not in my grocery cart.
I only like them shredded in a salad.
Not whole. so, its too time consuming.

This is the stuff that's good for you!

give me death

Corn
Potatoes
Carrots, Celery, Onions, Mushrooms
Broccoli
Green beans
Radishes
Spinach
Brussel sprouts
.
.
.
The peas stand alone. DO NOT PUT THESE ON MY PLATE!

corn is a vegetable and a grain.

I make a lot of Asian stir-fry for dinner, and in so doing, I eat a lot of squash (mostly yellow/longneck and zucchini), sugar snap peas, snow peas, and Gai Lan (Chinese broccoli). And TONS of all the colors of Bell Peppers. Also scallions and shallots. And cilantro. SO much cilantro, we love cilantro. Neither my partner or I have the "cilantro tastes soapy" chromosome, which is very fortunate otherwise we'd have to break up.

Potatoes and Corn are not really vegetables though, they're starches

I love it in the right dishes. And i think I do detect a faint soapiness,but the other flavors of it that I really like over power that.

Esp. when it's just raw, tossed on something (as opposed to being in like salsa). But it's like super subtle and I appreciate the other flavor more. Esp when it's 'good' cilantro. Fresh, fragrant, etc. Some of it is bland as hell then it's just kind of annoying. I often smell a single bunch at the store and just skip buying if what they have goes 0-1 on the aroma check, or check the inorganic bin if I really need it.

off a leaf to test the aroma to pick one.

And I like everything on your list. So I can't order them.
But, if you had Lima beans on there, I wouldn't have to think about what goes at the bottom.

Peas (favorite)
Onions (SIL uses them in everything)
Potatoes (same as above)
Spinach (for sandwiches)
Green beans (second favorite)
Corn (its there)
Carrots (‘cause I’m supposed to)
Mushrooms, celery, broccoli (almost never)
Brussels sprouts (never)
Radishes (only at gunpoint)

Perfect.👌

So doubly hate when vegetarian dishes include them

The rest of them I'll enjoy or eat, some only if they are in something. Peas are good in a soup or a pot pie, not so good just boiled and piled on the plate.

I luvvvvvvvvv artichokes!

But I also like broccoli, potatoes cauliflower, green beans and cooked carrots.

Also, corn on the cob, not from a can, and asparagus from a can, not raw.

A peculiar mix of childhood faves and adult acquired tastes.

I forgot mushrooms which I love even if they are not a vegetable.

some of those veggies might make the model itchy?

As for the rest, touch away.

I'm going to assume that borscht is not in your bowl either?

Hot and buttered on the cob.

Preferentially more or less
Corn
Potatoes
Broccoli
Green beans
Spinach
Peas
Mushrooms
Carrots
Celery
Radishes
Onions
Brussel sprouts

Everything else listed is great by me.

However, fresh or frozen baby lima beans are wonderful. My mom would put them in a cream sauce and they were outstanding. We always had fresh ones in the summer when gardens were going.

And I love beans too. Eat ‘em almost every day. Dried and then soaked and cooked, canned,
or fresh when I can find them.

Btw Kentucky Wonder Pole Beans are nasty unless picked when the beans are young. When
they get older they are very stringy.


BTW. Right now on my stove is beans,….. black, great northern, kidney ….. the last of my tomatoes,
Onion, Serrano peppers, lime aid, charizo, garlic, spices, brown sugar, canned corn, and hominy.

mushrooms. frozen peas ok. cooked less. veg best fresh. onions a must. loved iceberg. blanched/crunchy veggies my thing now. only sweet corn. NO SQUASH EVER. fall farmers market cauliflower is the best. + cabbage. love creamed cabbage. creamed kohlrabi.....winter limited. potatoes the best. hmmm. get some purple taters maybe.

We would have fresh green beans, squash, corn on the cob, and sliced tomatoes quite often
Sometimes with mac/cheese for protein; corn bread (not sweet) on the side.

Fresh black eyed peas are in a whole different category than the dried ones.

I am making a squash casserole for a pot luck tomorrow.

Radishes

Green beans

Peas - best fresh out of the pod/ disgusting when canned

Corn - only on the cob never creamed (yuck)

Mushrooms - so many varieties to enjoy

Carrots - seldom buy them but eat them when on a veggie tray or chopped up in soups or stews

Broccoli - always a good choice

Celery - seldom buy it and don't like it when used as a cheap filler by Chinese restaurants/ will take some from a veggie tray at someone else's house

Onions - prefer the red/purple ones or scallions and shallots

Brussel sprouts - totally love well-carmelized, roasted sprouts done with garlic and (turkey) bacon

Spinach - yes, any time if fresh orin a wilted salad, but not cooked into mush

Potatoes - mashed/fries/hash browns/chips - what's not to like

ETA - I detest acorn squash and would rather be hungry.

I agree with much of what you've written, but I would eat peas from a can far sooner than reheated from frozen. I believe the latter retains more nutrients (not that peas are loaded with them to begin with), but I find reheated peas a little tough, whereas from a can they are soft, and usually a tad salty.

But, I am now allergic to mushrooms.

Which royally sucks.

garbage gut.

I hate lima beans, bitter stuff like radicchio, and for some reason cauliflower triggers migraines.

Potatoes

Onions

Corn

Peas

Mushrooms

Green beans

Carrots

Broccoli

Celery

Spinach

Radishes

Brussel sprouts

That's basically my order of preference, but artichokes and asparagus would be near the top.

Roasted brussel sprouts, sautéed mushrooms in olive and garlic, lighly sautéed chopped spinach w olive oil, garlic, and feta cheese are others I really like prepared these ways.

Prefer either well baked or roasted potatoes with butter, garlic and pepper.
Although there's potatoes au gratin, and potato pancakes! 🍽 😄

eat all of them except corn. Don’t you DARE put that on my plate!

Spinach
Broccoli
Peppers
Onions
Radishes
Cucumber
Leafy greens
Green beans
Peas
Carrots
Celery
Zucchini
Spaghetti Squash
Kale
Potatoes
Jicama
Corn
Brussel sprouts (no thanks)
Mushrooms (no thanks)

Spinach, if fresh.
Potatoes
Carrots, fresh only
Broccoli
Cauliflower
Corn
Mushrooms
Onions (many kinds), fresh only
Bell Peppers, fresh only
Celery, fresh only
Green beans
I used to love cucumbers but they're too hard for me now.
Radishes are too hard.
Brussel sprouts
Peas

I grew up eating vegetables from cans, so I was a grown man before I started to appreciate spinach. Now it is my favorite veggie. Great in soups, with pasta, on sandwiches, in salads. I will rarely - but once in a blue moon - use canned mushrooms. I don't think I ever saw my mother use fresh mushrooms. I use canned green beans for green bean casserole (I know, some will call me a heretic for this). Aside from these and of course tomatoes, no vegetables from cans, ever. Frozen corn, broccoli, cauliflower, potatoes are okay. Otherwise fresh veggies, always.

My father beat me - with a belt (I think he liked inflicting pain, or at least causing fear) - for not eating my peas. I loathe them to this day. I do like pea pods, the kind one finds in a stir fry. And speaking of stir fry, bean sprouts I like quite a bit. And sweet potatoes would be fairly high on my list, by the way.

More importantly, I'm sorry to read about the getting beat with a belt part, Morbius. Nobody deserves that, especially over peas!

Maybe not with the peas, though.

Broccoli, Corn (on the cob, preferably), Peas, Mushrooms, Green Beans, Onions, Carrots, Celery, Radishes, Brussel Sprouts (ick).

also okay on okra and broccoli