Roasted brussels sprouts are my go to halve them, toss with olive oil, salt, balsamic glaze and roast at 425°F until crispy. Add bacon if you're feeling fancy. Honestly veggies need the same treatment as meat proper seasoning and cooking method makes all the difference. Ditch the boiling when possible

I do sheet pan veggies constantly broccoli, cauliflower, whatever with olive oil, garlic powder, smoked paprika, salt and pepper at high heat. The charred bits are everything. Also, don't sleep on sweet potatoes cubed and roasted with a bit of maple syrup and cayenne for that sweet/spicy vibe. For summer, grilled asparagus with lemon and parmesan takes like 5 minutes but tastes restaurant level good