5. Garlic
“Garlic is a vegetable used mainly as an ingredient, but it carries more than just flavor; it packs vitamins, fiber and antibacterial properties and anti-inflammatory properties,” says Anderson-Haynes. Wondering how to get more of this aromatic? Roast off a bunch of cloves in olive oil and store in a mason jar in the fridge; roasting brings out umami notes that bring big taste to everything from toast to entrées. Also, don’t be shy and add at least a couple cloves to dishes where you’re not following a recipe. And try cooking whole or minced garlic cloves right in the pot with rice or grains—it’ll provide seasoning and become soft enough to eat.
6. Carrots
Carrots are full of phytochemicals, such as beta-carotene, that your body converts to vitamin A, which helps with vision — especially at night. Studies also associate consumption of carotenoid-containing foods, like carrots, with a decreased risk of breast cancer. Carrots contain vitamins K and C, as well as potassium. The fiber contents of carrots can also help you meet your daily fiber needs.
When it comes to flavor and texture, carrots can add crunch, flavor and vibrant color to your meals and snacks. Add shredded or sautéed carrots to marinara sauce or enjoy these root veggies raw, shredded in salads, or blended in a healthy smoothie.