Ideas to make vegetable more interesting?

I'm hungry!

This evening I made a huge batch of veggies, mixed up with some seasoning and herbs and then wrapped wholemeal pastry around them to make turnovers.

Fairly simple:

Boil as normal but in the same pan potatoes, carrots, swede, turnips, parsnips (core removed) – with salt as desired. At the end, drain and mash, adding milled black pepper and any combination of olive oil, butter, milk, cream, crème fraiche, horse radish sauce to add creaminess and taste.

I love my veg too, I`ll eat anything green, except greenfly! I`m into low-fat meals, but I DO use butter (cheapest) and Olive Oil, with vegges, because of the TASTE. I also use pork or beef dripping separated from cooking juices, for the same reason.The trick is to make a little of any fat or oil go a loooooooong way. I couldn`t do this without my trusty steamer and my little silicone brush. Current favourites are -
Carrot/parsnip/courgette/potato/sweet potato, any or all of these, cut into thick wedges, part-cooked in steamer, tipped into a roasting tin brushed very lightly with olive oil,then brush the veg with oil. A mix of balsamic vinegar/oil is great too. A grind of black pepper, and of salt, with or without any of the following - garlic flakes, chilli flakes, any dried herbs, nutmeg, sprinkle of powdered turmeric - a quick blast in the oven and you have yummy roast vegges with very little oil, and vast room for experimenting! Veg can be prepped and half cooked the day before, which helps.
Another root veg staple here is carrot & parsnip, NOT peeled, just rough chopped, steamed on the `al dente` side (also day before, or do enough for the next day too) then heated up (5 mins in steamer, I really don`t like my microwave much) and tossed in a bit of butter or pork/beef dripping and a bit of fresh chopped flat-leat parley, I add a bit of pepper, pop it into a mini-casserole dish or a little pyrex bowl with foil on top, and warm in the oven while meat is doing. This is gorgeous.

Finally, there`s Beans. ANY green beans, fresh or frozen, but the more the better. ANY tomatoes, fresh or tinned, or even a good dollop of tomato puree or even cheapo tomato sauce, but it HAS to be Olive Oil, and there HAS to be Garlic, fresh/from a jar of puree, even dried stuff, it still works. I like to put at least half an onion into this, but have done it many times without. Best cooked slowly, but it works on the hob in a hurry too. Think Ratatouille if you like, but the main thing is you get delicious beans in a rich tomato/garlic sauce. Great with pasta, or with hot or cold chicken or pork, leftovers in wraps, DS will go and wipe the empty vessel with a bit of bread for a snack (his contribution towards the washing up experience!)
Re the Olive Oil - I usually buy the petrol-can size, when I can, one of these lasts ages.