What's your "go-to" vegetable?

Sugar snap peas

I like the taste of broccoli and asparagus. Carrots are bland filler and potatoes are not healthy enough.

Lately it's been steamed edamame.

Usually red bell pepper or sweet pointed pepper

Sliced carrots cooked in maple syrup and water are wonderful but I haven't made them in ages because maple syrup is so expensive.

I suppose I could fake it with brown sugar but it's just not the same.

Broccoli is easiest to prepare and cook and goes with everything.

Quick-sauteed/wilted baby spinach. Done in 2min max.

Frozen peas

A bag of shredded coleslaw can be thrown into a stir fry, used for tacos, as a salad base, alongside some rotisserie chicken, etc.

I buy Super Blend which is a mix of Brussels Sprouts, Napa, kohlrobi, broccoli, kale, and carrots.

Fresh broccoli, steamed.

Broccoli is first choice.

If more than one, cauliflower and zucchini next.

If I want more variety Brussels sprouts.

Green beans or carrots.

Watermelon

Terri Schiavo.

I prefer cauliflower and beets but so messy

R15 - too soon….

Green beans, broccoli, mix of broccoli, carrots & cauliflower, asian stir fry vegetables. I also like a bag of slaw mix. I keep raw celery around for snacking and for salads with romaine, onion and tomato.

People who think potatoes aren't healthy have potatoes for brains.

I eat raw spinach with just about meal except breakfast.

I also really like steamed carrots and snap peas , Sometimes I will steam some broccoli along with the carrots and snap peas.

Artichokes

Tomatoes

Garlic

Onion

Spinach

Potatoes

Pimientos

Asparagus

Brussels Sprouts

Cauliflower

Broccoli

Green Cabbage

Carrots

Vidalia Onions

Time saver idea: I like a vegetable-cheese egg scramble in the morning. But it's work. So when making dinner, sometimes I chop and saute a few more vegetables that would go well into the next morning's egg scramble. A wedge of onion until the pieces are soft, then chop and add a few mushrooms, some spinach, a vine-ripe tomato. Then cool it overnight in the fridge. Switch out anything based on what you have and what you want -- cauliflower, bell peppers, zucchini, lots of things also work well for this.

The next morning, you have the makings of a vegetable and cheese egg scramble with a fraction of the labor.

I don't like most of the vegetables you've mentioned. I'd just make a side salad. Lettuce, cucumbers, carrots, bell peppers, maybe spinach.

Peas are a fabulous all-purpose fiber. They keep you regular. I don't like broccoli or green beans and I'm sick of forcing them down. I have peas almost every day and I snack on red and orange bell peppers.

A 1-cup serving of cooked peas contains a total of 9 grams of fiber, or 32% of the Daily Value. Of these 9 grams of total fiber, about 70% is insoluble fiber, per Endotext.4 This type of fiber adds bulk to your stool to help speed up transit time through your digestive tract, so it’s especially helpful for constipation, according to the National Library of Medicine.5

The remaining 30% of peas' fiber is soluble fiber, which helps attract water into your gastrointestinal tract during digestion. This type of fiber is more helpful for relieving diarrhea, but it can also help reduce your risk of heart disease, per the NLM.5 Both kinds of fiber are essential for overall digestive health, says Dandrea-Russert, and most fiber-containing foods have a combination of both.

For a snack, wild rocket. With dinner, broccoli.

I simply adore sugar beets!

Sweet 'n' Sour Rutabagas

I have to have one cruciferous vegetable a day. I steam them, pop them in the blender and make them into soup or a sauce for pasta. Between that and a fruit with yogurt smoothie, I get my five a day even though that's no longer a thing. I also do chopped salads drowned in buttermilk dressing. and cole slaw.

Plantains for a starch, zucchini and yellow squash for vegetables, frozen peas if I had nothing else.

Swiss chard!

Asparagus or snap peas.

Broccoli and asparagus are both perfect vehicles for Hollandaise sauce.

Broccoli because yes, it's easy but it's tied with fresh green beans.

Eggplant!

Baked sweet potatoes or roasted brussels sprouts.

I have toddler tastes where vegetables are concerned. Any type of potato (except sweet potato) is fine, but that’s barely a vegetable. I like carrots, raw or cooked, as well as shelled peas. I realize those are starchy and have high sugar content, so I try not to over do it. I make broccoli and haricots a lot; don’t really enjoy them, but I stomach it for the sake of eating vegetables with my dinner. I’ll begrudgingly eat asparagus if it’s served to me at someone’s home or if I’m out to dinner with people who order it for the table. That’s about it.

I frequently make stir-fries with some protein and any/all of the following:

Bell peppers (more than one color is nice), onion, broccoli, broccolini, frozen peas, frozen edamame, canned baby corn (I prefer the look to the taste), scallion, and anything else in the crisper.

My favorite finishing sauces are kung pao (in the Asian section of most supermarkets) or Trader Joe's bottled Thai curries.

Serve over rice.

Broccoli or Brussels sprouts

I love cucumbers (wait is it a fruit?) but never eat them in time and they turn mushy before I remember their inoffensive existence. Ditto avocados (also a fruit?). I require vegetables which have longevity and limited appeal, and subsist on neglect like all members of the sad cruciferous clan

Plant of egg, zucchine, squash fill me up when I get hungery.

Mexican street corn. Love it. Also like glazed carrots.

Chicken pressed into the shape of a carrot. Usually served with beef. One must eat a balanced diet.

Baby and frozen spinach. I rip the baby up and add it to many dishes where it’s totally innocuous.

r44, doesn’t it scream?

🍆 comes in handy to have around the house

Pete Hegseth

Cream of Terri Schiavo soup.

I have some sort of cooked greens 4-5 meals a week. Often I'll take one of those large bags of juicing kale, and steam saute it with a little olive oil and chicken broth and some slices of red pepper. But I'm also fond of good old fashioned cabbage, bok choy, nappa cabbage and and will also eat mustard greens and turnip greens if they are available in the stores. I have some great cleavers, and I just set these bunches of greens on a cutting board and slice them into manageabIe slivers. I just feel the nutritional bang for your buck is so much higher with greens. More vitamins, more minerals, more fiber, more anti-cancer phyto-chemicals. For more common vegetables, I use frozen steam in the bag things, like california mix, (broccoli, cauliflower, carrots), and the mixed vegetable bags we ate as children - peas, corn, green beans and carrots.

Steamed broccoli is my go to. But I also roast zucchini and Italian squash frequently. Green beans are a regular but I’m weird — they have to be Del Monte Blue Lake canned ones. Baby peas are delicious. I slice cabbage into big discs and put them under the broiler with some olive oil, salt, and pepper. Charred Brussels sprouts with grated Romano and olive oil are good, too. Fresh asparagus (I buy only when it’s on sale) is fantastic. Kohlrabi, carrots, beets, and turnips are fine but they have to be cooked until they barely hold their shape (i.e., mushy).

I loathe bell peppers of any kind. Most pithy beans (limas, butter, etc.) are revolting to me. Spinach makes my teeth feel strange, especially raw spinach. Eggplant is gross.

Since I've been a vegetarian for nearly fifty years, I don't stress over how I'm going to "incorporate" vegetables into my meals. For the record, my favorites are spinach, asparagus, artichokes, broccoli, and -of course - potatoes.

I'm not big on peas, cooked carrots, or okra. Everything else is great!

Brussels sprouts or green beans.

[quote] Green beans are a regular but I’m weird — they have to be Del Monte Blue Lake canned ones.

With you on that R50. They have a special flavor.

About every other week I steam some broccoli and cauliflower as basic staples to have during the week along with other options like sandwiches or canned salmon or mackerel.

R53 Yes! I grew up on them; Mom bought only Del Monte canned green beans and I just don't like fresh, frozen, or other brands. Everybody who knows this calls me weird.

R55 We are creatures of habit. The canned version retains less than half the nutrients of frozen (or fresh). Consider frozen to achieve better nutrition.

Nope. I don’t like the flavor.

I like to make cucumber or cucumber/tomato salad. My next two vegetables of choice are Brussel spouts and chickpeas

I usually have grains or starchy vegetables, and another kind of vegetables. If I have meat and potatoes I feel I have not had a vegetable though of course potato is one.

Legumes like beans, peas, and lentils and seeds so "grains" though green peas seem like a vegetable in my meal.

Corn just fucks up a lot o categories.

I have a huge salad every day for lunch so at dinner, vegetables are a nutritional filler. I find that broccoli fills me up the most.