8 Dishes That Will Make You Want to Eat Your Veggies

By Sarah Freeman  |  June 16, 2015

Remember when mom used to force you to eat your veggies? Maybe we still need her around. In this bacon-crazy world, it's easy to overlook the green stuff. Luckily, a few Chicago chefs are making it easier to clean your plate by showcasing the tastiest, freshest seasonal produce.

  • Morrones at Rural Society

    Everything tastes better after a quick trip to the parrilla (a wood-fired grilled), especially these roasted red peppers sliced and served in olive oil with whipped eggplant and anchovies.

    55 N. Park Dr.; 312-840-6605

  • Beets at Bohemian House

    Chef Jimmy Papadopoulos offers diners a thorough education in Czech cuisine, including these slow-roasted beets, a staple on the menu, served with apples, smoked walnuts, caraway vinaigrette and molasses.

    11 W. Illinois St.; 312-955-0439

  • Kale Salad at Siena Tavern

    The Tuscan kale salad is essentially a heartier version of a Caesar with oven-dried tomatoes, Parmesan, rosemary focaccia croutons and lemon-Caesar dressing. It's available on both the lunch and dinner menu at this trendy Italian eatery.

    51 W. Kinzie St.; 312-595-1322

  • Carrots at Boka

    Chef Lee Wolen works magic with vegetables, as evidenced by these heirloom carrots that have become a signature of the menu since he took over the kitchen a year ago. They're coated in crunchy pistachio and amaranth, and served over a bed of smoked goat cheese.

    1729 N. Halsted St.; 312-337-6070

  • Brussels Spouts at Maude’s

    The once-villified, now-cool-again vegetables get a hip preparation here, blackened in clarified butter and chicken jus and served with Parmesan and chives.

    840 W. Randolph St.; 312-243-9712

  • Green Beans at Girl & the Goat

    If anyone can get the most abhorrent veggie haters to eat their greens, it's chef Stephanie Izard. The sautéed green beans are served with a drizzle of creamy fish sauce and crunchy cashews.

    809 W. Randolph St.; 312-492-6262

  • Cauliflower at The Franklin Room

    Can we still call these tempura-fried cauliflower florets healthy? Doesn't matter. This take on tots is delicious with a dusting of Parmesan and a side of blue cheese dipping sauce.

    675 N. Franklin St.; 312-445-4686

  • Mushrooms at Mana

    You won't find any meat in this vegetarian restaurant, but you will find umami-loaded mushrooms that won't leave you wondering, "Where's the beef?" The tender 'shrooms are sautéed and served over creamy polenta.

    1742 W. Division St.; 773-342-1742