Green beans, asparagus, and snap peas. We have one of these with almost every meal, and we also snack on them constantly. Peppers are also high on the list.
I buy tons of onions and garlic, but like others have said, I don’t consider these “vegetables” so much as “How in the hell would you cook anything without them?”
Potatoes are more of a special treat, since like WhyNot, I consider them mostly a vehicle for butter, cream, and cheese.
I’ll give my own answer since jjimm seems to have left–toss them with olive oil and salt, then roast at 400 or 450 until they’re crispy and caramelized on the outside, creamy on the inside.
I can even eat brussels sprouts when prepared this way, though I only do it when I can have windows open. Serious stink factor.
Broccoli - I’ll buy fresh when it’s a decent price, but otherwise I’m never without 2-3 bags of the frozen broccoli in the freezer. I manage to use it in at least one meal a day - usually something with pasta or rice. If pasta, I just toss some of the frozen in during the last 2 minutes of pasta cooking time, then drain it with the pasta and add whatever else I was including. A lot of dinners for me look like a bunch of broccoli with a little pasta, chicken and red bell peppers.
Those red bell peppers would be a close second though.
Do a search at your favourite recipe site for roasted root vegetables or google for recipes roasted root vegetables. It works for all root vegies; the recipes will involve different vegies in combination; some recipes involve herbs or other enhancements. Here’s one for starters.
Garlic
I eat some combination of broccoli, cauliflower, and carrots every day–California blend, usually. Lunch and dinner.
We always have the basics on hand and it can depend on what is in season also.
Garlic, onions (agree with the seasonings comment) potatoes and carrots. Otherwise we also have squash (acorn or spaghetti), green beans, brocolli, peas, bell peppers (red and green), sprouts, parsnips and whatever catches my eye at the Farmer’s Market. In the summer for example we eat a fair bit of corn on the cob.
That’s the big thing, I go to the farmer’s market and buy a lot of my vegetables there because I find they usually look a LOT better than what is in the store. It can be a little more expensive for some things, but others are priced just as good (if not better) than at the grocery stores.
Indeed I did leave - I was at the supermarket buying carrots and parsnips! As well as leeks and celery.
Yes, Sattua’s method is pretty much what I do. I peel the carrots, cut them into long juliennes or spears, do the same with an equal amount of parsnips, but then use a trick I learned from the beautiful Nigella: put all the veg in a plastic bag, glug some olive oil into the bag, add salt, pepper, herbes de Provence, then shake 'em up in the bag until they’re evenly coated. Put into a hot baking tray, roast at 175C (350F) for 30 mins, then turn and baste them with the hot oil, and return to the oven for another 15 minutes. The ends of the spears get brown and crispy, and the skins are lovely and caramelized. Mmm. Man, they’re so tasty.
That sounds great, I’ll give this a go. I’ll probably take them out the bag though.
Yep. I’m gonna try me some o’ them roasted root veggies! Thanks, everyone, for the recipes and the link. 
:smack:
Spinach, both in bagged fresh form and frozen form, canned chickpeas (Second the tomato-chickpea curry idea! I make some at least once each couple of weeks). Onion doesn’t count, although I guess it’s maybe a vegetable.
Second tier would have bell peppers and tomatoes.
Hamish has a difficult relationship with most vegetables, so I’m somewhat restricted in what I can prepare. The easiest compromises are corn, carrots, and potatoes, which I like all of and which we usually have on hand, as well as green salads of various kinds.
Besides those mentioned, my favourites include alfalfa sprouts, asparagus, and chickpeas (in hummus form), as well as sweet potatoes.
Every week at the market I have to stock up on potatoes and onions in bulk.
After that it is spinach, red capsicum, tomatoes and mushrooms (twice a week from my local greengrocer). Throw in the occasional bok-choy and pkt of pea-sprouts for good measure.
Most purchased: Onions and garlic as seasoning, as others of said. Then beans, canned tomatoes, green peppers, lettuce (for the guinea pigs - I don’t really like salad), carrots, broccoli, celery, mushrooms, potatoes. I have all those most of the time. But my favorites are asparagus, fresh green beans, fresh tomatoes, and cucumbers.
I’m a bit surprised at the number of people who are still buying red bell peppers. They are among my favorites as well, but at my local grocery here in the South they’re running $3 each. I’m not a cheapskate but I just can’t do 3 bucks for one pepper.
I always have on hand: Fresh bagged spinach, baby carrots, and frozen mixed veggies (mix of corn, carrots, green beans, and maybe lima beans). For cooking I use a lot of garlic, onion, and mushrooms. I love fresh green beans in season and even frozen green beans (the french-cut variety). I love artichokes and will buy them if they’re good and not too expensive.
I don’t buy canned veggies – they taste like can, IMO. And I never buy tomatoes, except to make into a sauce; I don’t like fresh tomatoes. And I also rarely buy potatoes, or corn for that matter (other than in the frozen mix) because they’re too starchy to form a regular part of my diet; I eat too much starch as it is.
Oddly, I think this is more of a UK dish than you might think.
I grew up in a pretty vegetable-loving household, and had carrots, onions, parsnips, etc… fairly frequently.
However, I never had the “roasted root vegetables” dish until I dated a British chick. (I would say English or Scot, but her parents were Scots, but she grew up in southern England, and sounded like a BBC announcer)
Now that I know how to cook it, everybody seems awfully impressed with this new dish around here.
My mother makes a roasted root vegetables dish that I adore. Hers involves carrots, onions, potatoes, and turnips.
Gah. I think I need to invite myself to my mom’s for dinner. 
[nitpick] It’s ‘have’ not ‘of’ [/nitpick]
We eat a lot of nappa cabbage. It keeps fresh much longer than lettuce and tastes better than regular cabbage. I’ll typically buy one head a week, chop it up, and use it in everything from soft tacos to soup to sandwiches.
Onions and sweet potatoes are also in the running.