Coming in late on this one too, to say I love most vegetables with the exception of the Jerusalem artichoke, which is completely pointless. And I mean completely.

Hard to beat lovely, freshly cooked carrots though - peeled, sliced, put in a little cold water with a small dollop of butter and a teaspoon of sugar, brought to the boil, then allowed to simmer for between 10 and 15 minutes depending on how big the chunks of carrot are. You do have to watch them because if they run out of water they'll stick and burn, but they seriously don't take much time.