Underrated veggies that deserve a place on your plate

Eating vegetables doesn’t have to mean sticking to the usual carrots, broccoli, and spinach. While these are great staples, there’s a whole world of lesser-known vegetables that can add variety, flavor, and nutrients to your meals. Many of these overlooked veggies are just as beneficial—if not more—than their popular counterparts. They offer unique tastes and textures that can turn an ordinary meal into something exciting.

If you’re looking to upgrade your plate and improve your overall health, it’s time to give these underrated vegetables the spotlight they deserve.

Spaghetti squash adds variety and balance

At first glance, spaghetti squash might look like an ordinary yellow melon. But once cooked, its inside transforms into golden, noodle-like strands. This magical texture makes it a fantastic low-carb alternative to pasta. It’s naturally mild in flavor, which means it absorbs sauces and seasonings like a pro. Whether you’re tossing it with tomato sauce or sautéing it with garlic and olive oil, this veggie adds a new dimension to your dish.

If you’re curious to try it out, here’s how to cook spaghetti squash properly so you get the perfect strands every time. Learning this simple technique can open the door to a healthier, more creative approach to mealtime.

Not only is spaghetti squash versatile, but it’s also packed with fiber, vitamin C, and antioxidants. You’ll be surprised how filling it is, and it might even become a go-to in your kitchen.

Kohlrabi brings crunch and nutrients

Kohlrabi might seem unfamiliar, but this alien-looking vegetable is surprisingly easy to enjoy. Part of the cabbage family, it has a crisp texture and a taste somewhere between a mild radish and an apple. You can eat it raw, peeled and sliced thin, or cook it by roasting or steaming.

Its crunch makes it perfect for slaws, salads, and veggie platters. Plus, it’s a powerhouse of nutrients. Kohlrabi is rich in vitamin C, fiber, and potassium. It supports immune health and digestion while keeping you satisfied longer thanks to its high fiber content.

This vegetable also has a low glycemic index, making it a smart option for people watching their blood sugar. If you’re trying to cut back on chips or crackers, try dipping kohlrabi sticks into hummus or guacamole instead. It’s a fresh, satisfying swap.

Rutabaga is earthy and filling

Often mistaken for turnips, rutabagas have a slightly sweeter, earthier flavor and a creamy texture when cooked. They’re a blend between cabbage and turnip, and they can be roasted, mashed, or added to soups and stews. Rutabagas are rich in complex carbs, which makes them a great source of slow-burning energy.

They’re especially helpful during colder months when your body craves heartier meals. When roasted, rutabagas caramelize beautifully and offer a comforting bite that pairs well with other root vegetables like carrots or parsnips.

Another bonus? Rutabagas are high in vitamin C and beta-carotene, helping to support skin and eye health. So if you’re looking for a potato substitute with more depth and fewer calories, this might just be your new favorite.

Beet greens are more than compost

We often toss beet greens in the trash, but these leafy tops are not only edible—they’re delicious and nutritious. With a slightly bitter flavor, similar to Swiss chard, beet greens can be sautéed with garlic, olive oil, and a splash of lemon for a flavorful side.

They’re an excellent source of vitamin K, iron, and magnesium. Adding them to your meals boosts both flavor and nutrition without much effort. You can even blend them into green smoothies, toss them into stir-fries, or fold them into omelets.

Next time you buy a bunch of beets, think twice before discarding the greens. They’re a two-for-one deal that brings both flavor and health to your plate.