Ah, this is where nuance comes in. For instance, I do not like carrots - it's a taste thing, I don't enjoy the flavor a bit. I've kept trying them for years and if something is carrot-forward, I don't enjoy it. I tried some miso-glazed carrots that I'd whipped up for my family just this past weekend and they just weren't for me (I appreciated how tender they were, and enjoyed the miso glaze on it, but the carrot taste put me off). Now, if you shred them up, or dice 'em, and toss 'em into a salad, a sandwich, or in some slaw and I can't taste them at all? Sure, I'll devour them along with the rest of the meal.

But they're hiding in there, you can't tell they're there. I still don't "like" carrots, but I don't mind eating them if I don't taste them. There's a difference between the two, I think.

That said, to your point, I was super picky as a kid, and that approach (trying food I didn't like in a dish that I did like) helped me quickly not be picky when I was a younger adult. My palette is tremendously wide now and there's only a relative handful of things I don't "like". I'm also now always down for an adventure and experiencing something new, so I'm happy to try weird shit, whereas I never used to be.