Vegetables

I love broccoli, steamed or roasted. Green beans are a favorite. The frozen ones are best. You can put a pat of butter on a big bowl and get a lot of flavor for a relatively small amount of calories. You can throw frozen peas into some pasta dishes. Try frozen peas frozen as a snack. They are cold snd sweet. Sweet potatoes are terrific. I just roast them. You can also make a hash with them. You can get frozen riced cauliflower and sub it in for rice and make a stir fry or fake fried rice. You can cook red, green and yellow bell peppers with onion and eat with pasta or Mexican food like fajitas.

Green beans, sweet potato, onion, spring onion, potato, water chestnuts.... I like veg😊

If you've only ever had a given vegetable boiled to death or from a can, and think it's gross, try it prepared another way. Most vegetables are delicious when roasted, for instance.

Roasted Broccoli
1. Preheat your oven to 400F (200C).
2. Get you some broccoli. Fresh, frozen, doesn't matter. (If it *is* frozen, nuke it for a minute or so, just to get the ice off.) If it's not already cut up into florets, do that. Start from the bottom of the head of broccoli - you can see where the stems attach, cut them off there. Broccoli stems are also perfectly edible, just cook them a little longer.
3. Toss this broccoli with a bit of your favorite cooking oil, along with salt, pepper, and any other seasonings you like, if desired. I usually use olive oil; 15g is plenty for ~3 cups (~450g) broccoli. My preferred method is to put my florets in a bowl, cover that bowl with another one that fits inside it sort of like a cocktail shaker, and shake for a minute or so, flipping the bowls every so often.
4. Spread your oiled, seasoned broccoli on a parchment-lined baking sheet in an even layer and bake for about 15-20 minutes.

Kale Chips
1. Preheat your oven to 400F (200C).
2. Get you some kale. Wash it real good, remove the big stems - they're woody and not pleasant to eat. You can rip the leaves off the stems pretty easily, no need to use a knife here or anything.
3. Dry your kale real good, use a salad spinner or just spread it out and dab it with paper towels.
4. Toss with about a tbsp of olive oil, salt and pepper, maybe some paprika or garlic if you're feeling fancy - I use the same bowl trick as above, or use a large tupperware bowl with a secure lid.
5. Spread your kale on a parchment-lined baking sheet in an even layer, and bake for about 10-12 minutes. The leaves crisp up in the oven. It's not a replacement for potato chips, but it is a delicious way to eat a tablespoon of olive oil. (Maybe not everyone devours the entire batch of kale chips in one sitting, but I usually do, no shame.)

Brussels Sprouts
1. Boil some water. Also, get a big bowl and fill it with ice water, keeping it nearby the boiling water.
2. Get you some brussels sprouts. Cut them in half, maybe in quarters if they're big.
3. Place the sprout halves/quarters into the boiling water for like, two minutes. They should turn a lovely bright green color.
4. Transfer the sprouts immediately into the ice bath to stop them cooking and "fix" that beautiful green hue. Remove from the ice bath and pat dry.
5. Heat a bit of olive oil in a pan over medium heat.
6. Place your sprout halves/quarters cut-side-down in the oil. Let them sizzle without messing with them for a full 5-8 minutes.
7. Flip all your sprouts, admire the lovely Maillard reaction that's browned the cut faces, pour a quarter-cup of water or broth into the hot pan, and cover immediately. Leave covered for another 5-8 minutes so that they steam, then serve.

Sweet baby peas and yams would be a great start for non -veggie lovers.

@DancingMoosie that looks amazing! What all have we got going on in here? I see cabbage, carrot, zucchini, broccoli, onion, garlic, mushroom and possibly bell pepper? And possibly some bean sprouts but that might just be more cabbage. What kind of sauce/seasoning do you put on your stir fry?

For fast and flavourful, I quick steam long fresh or frozen green beans, drain and finish in a non-stick pan with a few drops of sesame oil, diced onion, ginger root, garlic and a splash of soy sauce. Yum!

Gotta LOOOVE a good stir-fry. I almost always have carrots, celery, onions, garlic, ginger root, mushrooms and/or some sort of cabbage on hand. I also stock soy, hoisin, chili. plum, oyster and fish sauce - along with a a good collection of dry spices, rice wine/vinegar, taro root, olive, canola and sesame oil. Over rice, noodles, with fish, meat or eggs or just as veg, it's never the same dish twice, but it's always super fast and delicious!

Broccoli, green beans, sugar snap peas, carrots (Raw or air fried), assorted squashes, spinach, bell peppers, and bok choy are our standards.

So many to choose from! Veggie wonderland! 😉
Cauliflower is a staple in my house .. also versatile if you want to try it out. I also like making cauli rice bowls with egg mixed in ..

Bell peppers sautéed with anything 😋
Shrooms! 🍄

I also wholeheartedly love the Produce thread @AnnPT77 mentioned above. 💕

"Is corn even a vegetable?" was about to take me into a deep rabbit hole so to quickly answer your question, I'm a fan of garlic and greens.

Also, mushrooms but that's just as confusing as corn so... 🤷🏿‍♀️