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Looking to expand your veggie repertoire? We’ve got you covered with the ultimate list of vegetables starting with B. From familiar favorites like broccoli and Brussels sprouts, to more exotic options like bitter melon, this A-Z guide has everything you need to take your cooking skills to the next level.
With 25 different veggies beginning with the letter B, you’ll have no shortage of healthy, tasty options to add to your regular rotation. Try roasting beets for a sweet and earthy side, sautéing bok choy for an easy Asian-inspired dish, or experimenting with butter lettuce in fresh salads.
No matter your culinary interests, this list helps you think outside the box and discover new produce picks that’ll satisfy your cravings for freedom and mastery in the kitchen.
Table Of Contents
- Key Takeaways
- Beans and Legumes
- Broccoli Varieties
- Root Vegetables
- Asian Vegetables
- Salad Lettuces
- Winter Squashes
- Starchy Tubers
- Leafy Greens
- Unique Veggies
- Bean and broccoli varieties offer great nutritional benefits. Black beans provide protein and fiber, while broccolini is a milder, more tender form of regular broccoli.
- Root vegetables starting with B like beetroot, black radish, and boniato deliver robust flavor and nutrients.
- Squashes such as banana squash, buttercup squash, and butternut squash have naturally sweet tastes perfect for baking.
- Leafy greens beginning with B are bok choy, Belgian endive, butter lettuce, and Brussels sprouts. These greens supply abundant nutrients and unique, pleasant flavors. Bok choy is especially high in vitamins.
Beans and Legumes
As you know, many bean and legume varieties begin with the letter B. Black beans are high in protein and fiber, often used in Latin American cooking where they contribute a rich, earthy flavor. Black-eyed peas have a long history in Southern U.S. cuisine, while broad beans (or fava beans) are hardy plants with environmental benefits.
The B legumes provide great nutritional value and unique flavors for diverse dishes.
You’d savor the savory-sweet, umami-rich flavors of Goya’s wholesome black beans, for these little nuggets nurture body and soul. Ideal for recipes like frijoles negros or Moros y Cristianos, their velvety texture and earthy taste elevate bean-based protein dishes.
Though cultivated worldwide, these hardy haricot beans thrive in tropical climates, yielding nourishing legumes packed with fiber, antioxidants, and ample plant protein. A staple in Latin cuisine, black beans make healthy, hearty additions to stews, tacos, soups, and more.
Black Eyed Peas
- Cooked plain or with seasonings as a side dish
- Added to soups and stews for additional heartiness
- Made into fritters or patties
- Pureed into dips and spreads
- Used in salads for extra nutrition
Black eyed peas bring tradition, nutrients, and comfort to the table thanks to their role in Southern cooking traditions. The legumes add protein to many classic Southern recipes like Hoppin’ John, made with rice and pork.
Oh darling, your broad beans grow to the size of elephants in the backyard garden! Tender broad beans shine in Mediterranean cuisine. Harvest fresh shells, finding creamy beans within. Broad beans offer folate, fiber, protein.
Blanch pods to freeze; add sautéed beans to pasta, couscous. Grill whole pods on the barbecue. Pair with feta, lemon, olive oil. Trellis vines up canes. Sow seeds in fall for spring sprouting. Weed diligently; water during dry spells. Broad beans enhance health, gardens, meals.
Broccoli has a colorful extended family. You can explore similarly healthy, nutritious options like broccoflower, broccoli rabe and broccolini for new flavors and textures in your vegetable rotation.
Broccoflower is the striking, beautiful cabbage cousin you can’t miss. This innovative hybrid of broccoli and cauliflower offers the best of both worlds with florets resembling cauliflower and stems like broccoli.
Though often mistaken for broccoli, Broccoflower’s sweet, mild taste sets it apart. Boasting broccoli’s health benefits and cauliflower’s texture, it adds alluring aesthetic and culinary versatility to recipes.
Slice, roast, or steam Broccoflower to highlight its delicate flavor. This novel veggie expands the possibilities for creative recipes and dazzling vegetable platters.
You can’t beat broccoli’s versatility and nutrition. Here are 5 reasons to love broccoli:
- Packed with vitamins C, K, fiber, and antioxidants, broccoli is a nutritional powerhouse.
- It contains sulforaphane, a compound with potential cancer-fighting benefits according to some studies.
- Adds flavor and texture to stir-fries, soups, casseroles, and more. Broccoli’s texture pairs well with many dishes.
- Roasting brings out broccoli’s sweet, nutty side and caramelizes it to bring out new flavors.
- Blending raw broccoli into smoothies boosts their nutritional value by adding vitamins and antioxidants.
This versatile cruciferous vegetable should be a regular part of a healthy diet. Experiment with different broccoli recipes and cooking methods to reap its many potential health benefits.
Broccoli rabe’s bitter flavor makes it a unique addition to Italian dishes. Did you know it has over 100% of the daily recommended amount of vitamin C in just one cup? This leafy green is a staple in Mediterranean cuisine, though some find its sharp, pungent taste too strong.
Blanching broccoli rabe mellows the flavor. Try sautéing it with garlic and olive oil or using it in hearty pasta dishes. Its bitterness pairs well with bold flavors like chiles, anchovies, or sausage. Loaded with nutrients like vitamin K, broccoli rabe makes a healthy, flavorful side.
Y’all’d love broccolini, the sweeter and tenderer version of broccoli. Here are reasons it should be on your plate:
- More vitamin C than regular broccoli.
- Delicate, crunchy texture.
- Works great roasted, steamed, or sautéed.
- Easy to grow at home.
- Makes creative stir-fries and side dishes.
Broccolini’s mild sweetness makes it endlessly adaptable. Experiment with new broccolini recipes to enjoy this nutritious vegetable.
You’re likely familiar with common root vegetables like potatoes and carrots, but have you tried beetroot and black radish? Although less mainstream, these hardy, nutritious roots deserve a spot in your recipe rotation.
Tasty beetroot adds vibrant color and earthy sweetness to salads and soups, while bold black radishes star in pickles, roasted veggie sides, and more.
Beets are that deep purple root vegetable that’ll turn your pee pink. I love beets in salads for their earthy sweetness. Roasting brings out the rich, caramelized flavor of beets. Grating raw beets adds striking color, texture, and nutrition to slaws.
Try golden beets too. Let that pink hue delight you with each bite. Beets battle inflammation and feed beneficial gut bacteria.
The sharp and earthy taste of black radish livens up your salad. Its peppery flavor and nutrient punch make this vegetable a delicious addition. Try roasting or fermenting black radishes to mellow the bite and bring out the sweetness.
Sauté them to cut richness in a dish. Mix with greens for a peppery crunch. Allow the boldness of black radish to invigorate your next recipe. Experiment with varieties, like the striking Black Spanish Round. Discover the edgy excitement that black radish brings to the table.
You likely know bok choy as a crisp, leafy green often used in stir-fries and Asian-inspired dishes. But the Asian vegetable category also includes shoots like bamboo that come from the actual bamboo plant and add their own unique, earthy flavor when cooked.
You’re craving bamboo shoots, that crispy vegetable with an almost nutty flavor. Stir-frying tender shoots with soy sauce, sesame oil, and ginger makes for a savory side dish. Their mild taste takes on other flavors well. Bamboo is low in calories yet provides fiber and potassium.
Shoots shine in Asian recipes like spring rolls and Thai curries. Try sautéing or braising them too. Shop for fresh, canned, or dried bamboo shoots. Once peeled and boiled, you can add them to dishes raw or cooked.
Add bok choy’s crunchy, juicy stems and tender leaves to your next stir-fry to enhance the texture. This Asian green is packed with immense nutrition like vitamin C, calcium, and antioxidants. Its mild, versatile flavor works raw or cooked in stir-fries, soups, salads, and more.
Steam it until crisp-tender or braise to melt the greens. Grow bok choy in full sun and well-draining soil for the best yield.
Looking for fresh greens for salads that start with B? Two terrific options to consider are Belgian endive and butter lettuce. Both types of lettuce offer vitamin-packed, crisp additions to salads. Belgian endive lends a pleasantly bitter note, while butter lettuce provides a sweeter, delicate flavor.
When planning your next salad, try incorporating these two lettuces beginning with B for tasty variety. Mixing up the textures and flavors of lettuces can make salads more interesting.
Let us embrace the slight bitterness of Belgian endive, my friend. Lift its tightly packed, cone-shaped leaves to inhale the herbaceous aroma. Pair its subtle bitterness with sweet fruits, bold cheeses, or roasted mushrooms to balance each bite.
Try both the green and red endive varieties in salads, as crudités, or braised in broth. Revel in its crunch before cooking mellows its bite. This Mediterranean green offers folate, vitamin K, and antioxidants like kaempferol to nourish you.
You crave that buttery crispness from butter lettuce, a sweeter variety of lettuce rich in vitamins and minerals. This delicate green is easy to grow in small spaces. Just sow the seeds 1/4 inch deep in fertile soil.
In about 45 days you’ll be enjoying butter lettuce’s sweet, delicate flavor in salads. The tender leaves also work well in sandwiches or wraps. With only 10 calories per cup, butter lettuce provides vitamin A, vitamin K, folate, and copper.
You’re looking to expand your vegetable repertoire to include more flavors starting with B. In particular, winter squashes like banana squash, buttercup squash, and butternut squash offer sweet, nutty flavors perfect for baking, soups, and stews as the weather cools.
These hardy, nutrient-dense gourds store well and provide a pleasantly smooth texture to balance heartier fall dishes. The sweetness of the flesh complements savory herbs and spices like cinnamon, nutmeg, sage, and thyme.
Try roasting cubes of butternut squash with olive oil, salt, and pepper or adding chopped banana squash to chili. The seeds can even be roasted for a crunchy snack. Experiment with new squash recipes to add comfort and flair to your autumn meals.
My fellow foodie, banana squash’s sweet, nutty taste makes it a beloved winter veggie. This bright yellow, oblong squash bakes up tender yet holds its shape when added to soups or stews. Loaded with vitamins and fiber, banana squash hits nutritional benchmarks while delivering comfort.
Beyond baking, try roasting wedges or surprising your palate by stuffing halves with savory fillings. Let banana squash’s mellow sweetness brighten up your next chilly day recipe. Whether mashed, roasted, or simmered in a stew, banana squash warms from the inside out.
Buttercup squash, with its deep green skin and sweet, nutty flavor, nourishes and sustains us through cold winter months.
- Originally cultivated in North America, buttercup squashes have a turban shape.
- The flesh is a deep orange color with a creamy, sweet taste similar to sweet potato.
- Buttercups work well roasted, puréed into soups, or steamed and baked as the edible skin becomes tender when cooked.
- Compared to butternut squash, buttercups offer a denser flesh and more pronounced sweetness.
- Buttercup squash provides vitamin A, potassium, fiber and other nutrients to boost immunity during the winter.
With its versatility and nutrition, buttercup squash brings comfort and vibrancy to winter meals.
You’re baking a butternut squash to make a healthy side dish for next week’s holiday dinner. Roasting butternut squash brings out its naturally sweet flavor and soft texture.
|Cut the squash in half lengthwise and scoop out the seeds. Rub the insides with oil and season with salt and pepper.
|Place the squash cut-side down on a baking sheet and roast for 40 minutes at 400°F.
|Let the squash cool slightly, then scoop the flesh into a bowl. Mash with butter and fresh herbs.
Enjoy this simple yet delicious roasted butternut squash recipe at your holiday meal.
Y’all’d go wild for boniato’s sweet potato-like taste if ya tried this starchy tuber startin’ with B. Similar to sweet potatoes and yams, boniato offers an earthy sweet flavor and soft, creamy texture when cooked.
Consider whippin’ up these tasty boniato recipes:
- Twice-Baked Boniato: Scoop out baked boniato flesh and mix with onions, garlic, cheese for a st■ side.
- Boniato Fries: Slice, toss in oil and spices, then bake or air fry for a healthy snack.
- Boniato Puree: Blend cooked, mashed boniato with broth for a velvety soup.
- Candied Boniato: Roast chunks with brown sugar and butter for a sweet treat.
With more fiber than white potatoes, boniato makes for a nutrient-packed potato substitute.
You’ve got Brussels sprouts for a B vitamin blast. These small, cabbage-like gems pack a nutritional punch. Saute Brussels sprouts with olive oil, garlic, and sea salt for a simple, tasty side dish. Enjoy their sweet, nutty flavor raw in salads or roasted until crisp. Their high fiber content aids digestion while vitamins C and K promote immunity and bone health.
For variety, try shredding Brussels sprouts into slaws or blending into smoothies with other greens and fruit. Mix with kale, spinach, romaine or butter lettuce for more wholesome salads. Brussels sprouts’ small size makes them easy to incorporate into many dishes.
Beyond vitamins, they provide antioxidants to support overall wellness. So embrace this veggie for its health and versatility. A little creativity unlocks many hearty, delicious ways to enjoy Brussels sprouts.
Many foods, especially vegetables, are celebrated for their unique flavor profiles and health benefits. Bitter melon offers a distinct bitter taste that pairs well with other strong flavors, while black salsify roots lend a subtle, sweet nuttiness ideal for roasting or soups.
You might find bitter melon an acquired taste. However, this knobby, warty gourd boasts an impressive nutritional profile. The Southeast Asian fruit brims with antioxidants, vitamins, minerals, and fiber.
Traditional medicine uses bitter melon for diabetes and inflammation. When preparing, know that the melon’s bitterness fades with cooking. For beginners, try roasting it, juicing it, adding it to stir fries, or using it in curries.
The unique flavor adds intrigue to dishes. Embracing bitter melon allows you to reap potent health benefits.
An edible root vegetable, black salsify grows unusual yellow flowers. You’ll enjoy this striking veggie for its nutty, slightly spicy flavor and tender texture when roasted or mashed like potatoes. Boasting inulin fiber and iron, black salsify makes a delicious addition to stews, sautés, and soups.
Historically valued for its medicinal uses, the versatile black salsify suits creative recipes that highlight its unique nutritional profile and subtle sweetness.
Brooklime once prevented scurvy as a decorative herb. Adding brooklime’s crisp, succulent leaves to salads helps prevent vitamin C deficiency.
Beyond preventing scurvy, brooklime boasts anti-inflammatory abilities and antioxidants. Cultivating brooklime requires partial shade and moist soil. It thrives near gently flowing water, complementing aquatic gardens.
Try pairing brooklime with bitter greens like radicchio or chicory. Their contrasting flavors balance beautifully. You can also add brooklime to bean, bok choy, beet, or brussels sprout dishes for a tangy accent.
Though we have more accessible produce today, brooklime still offers culinary and medicinal value.
The rich tapestry of B vegetables provides nourishment for mind, body, and soul. Like pieces of a complex puzzle, each imparts its own special flavor, texture, and nutrients to complete the full picture of healthful eating.
With such variety to explore—from starchy beans to crisp lettuces, from earthy roots to exotic fruits—you’ll never lack for tasty ways to get your daily dose of vitamins.