re: Favorite vegetable and how do you like it prepared?

My all time favorite is Brussels sprouts roasted with lardons (bacon) and lots of garlic. The farts are unbelievable!

But something that is lost on many is the taste of a properly roasted sweet potato. There's a ton of sugar that can caramelize in the oven after an hour. I like to roast a big one and then top it with feta cheese, roasted cherry tomatoes, bacon, and evoo.

smothered okra

Broccoli Rabe.. Favorite way to cook it is following Rao's Recipe for Orechiette with Broccoli Rabe and Sausage

INGREDIENTS:
•1 1 lb bag of Orecchiette Pasta
•1/4 cup Extra Virgin Olive Oil
•4 garlic cloves, peeled and chopped
•1 pound Italian sausage, a combination of hot and sweet according to your taste, cut into bite-size pieces
•1 pound broccoli rabe, cleaned
•1 cup broccoli rabe water (see below)
•freshly grated Pecorino Romano cheese (optional)

DIRECTIONS: 1.Remove any tough outer or damaged leaves from all broccoli rabe. Cut off stems and tear leaves into large pieces (about 3 to 4 inches). Place broccoli rabe in a deep saucepan with cold water covering it by about 2 inches.
2.Bring water just to a simmer over high heat. As soon as bubbles appear at the sides of the pan, remove from heat and drain cooking water. (Reserve rabe cooking water.)
3.Immediately place broccoli rabe in cold water to stop the cooking process. Once cool, drain well in a colander and pat dry. Cover with a damp cloth and refrigerate until ready to add to dish.
4.Cook Orecchiette Pasta in rapidly boiling salted water until al dente. Drain Orecchiette.
5.While pasta is cooking, heat oil in a large sauté pan over medium heat, stir in garlic.
6.Add the sausages and sauté until meat is cooked.
7.Add cooked broccoli rabe to sausage. Add rabe water, and salt and pepper to taste.
8.Raise heat and cook until sauce is hot.
9.Return drained Orecchiette to the pot. Place over medium-high heat and stir in 3/4 cup of broccoli rabe and sausage sauce.
10.Toss together for 1 minute. Remove from heat and pour into a large serving platter or bowl.
11.Spoon remaining sauce over the top. Sprinkle with Pecorino Romano cheese.

Sweet chili roasted Brussels sprouts has to be my #1. Fried okra or onion rings a close 2nd