Have you tried delicata squash? It’s terrific. It doesn’t have to be peeled. Just slice and brush with olive oil, and either broil or grill.
would he eat grilled vegetables? A mixture of those can taste very different than just plain raw or otherwise cooked veggies.
I agree about sugar snap peas…can be eaten cooked or raw.
I love artichokes, too, but I never remove the choke, just cut the tips off the lower leaves and level the top off before steaming or pressure cooking. I let the diners scrape off the fuzz when they get to that part. I always thought that was the fun part of eating artichokes.
OP here – We LOVE artichokes, but they’ve gotten very expensive. I buy them maybe two or three times a year, usually in the spring.
Thanks for all your ideas. Keep ‘em coming!!
And Yes, of course I meant vegetable desert, not dessert!!
My husband also will only eat asparagus, frozen beans, green beans (will eat fresh but prefers canned) and salad greens but only iceberg or romaine. Sometimes snap peas.
He is 70 years old and not going to change that. That is a he problem not a me problem !
I love vegetables and so I buy what I like and keep on hand the few limited he likes. Easy to open a can of green beans or microwave some frozen peas!
If he is stopping at the local produce store (where he gets lunch meat, apple fritters and sometimes grapes or apples that he often doesn’t eat…) I will sometimes say pick up a vegetable or two he is willing to eat. Often he just doesn’t. That’s on him but at least I encouraged him to make choices and look around.
H likes broccoli, green beans, green peas, and asparagus - so I serve those (always fresh, other than frozen baby peas). We go through a lot of salad greens, eating a bowl of salad with every dinner. I make lentil soup often, as well as other soups that feature vegetables. I put onions & carrots into a lot of dishes. I also make stir fry with lots of broccoli, green & colorful peppers and onions. Veggies don’t have to be green to be healthy.
H doesn’t care for cauliflower or Brussels sprouts, so if I cook those for myself, I cook a different vegetable for him. Not green, but … If I cook a baked potato for him, I cook a sweet potato for myself.
Not green but my family loves red sweet peppers. The variety that we love most is cabernet. They look like bell peppers but elongated. We eat them, raw, roasted, sautéed, stuffed with rice and herbs. For greens we eat a lot of the Asian greens. Sautéed with a little garlic and drenched with lemon juice similar to the way I cook broccolini. No one likes Kale except for a Kale salad with oranges and blueberries. We cut the kale very thin and then massage with olive oil to “break it” before mixing with the rest.
There was a time that one of the kids mostly liked only green beans, tolerated salad. We had a lot of both. So much so that once when the cafeteria hot meal at work included green beans I asked, “any alternatives?… we eat A LOT of green beans at home”
I eat the same veggies your spouse eats. So I don’t see a problem 
I live alone and buy mostly frozen so there is no waste. No butter, no oil, plain.
One of the ways to incorporate all those lovely frozen vegetables is to make fried rice, and the more frozen and fresh veggies you add, the less rice goes into the serving - I also scramble a good 4 eggs into it and then they get the protein and the veggies - soy sauce and sesame oil for flavor (and too much salt, I know). Yum, air fry a good spring roll to go with it and that’s a meal.
I used to make this frequently, we have a big family so if we had leftover protein it was a great way to stretch it.
I love brussel sprouts but I know people who don’t but will eat them roasted; olive oil, salt and pepper, garlic roasted for about 15-20minutes, and then sprinkle parm cheese over it
If I were you, I’d make the ‘other’ veggies and see if he will eat if prepared in another way (not heavy creams, but just a sprinkle of cheese or lightly breaded zuke). If not, more for you and give him his boring broccoli.
Fortunately, everyone in this household (including visitors & DIL) will eat Chinese greens and most veggies. S has issues about textures and doesn’t like eggplant, okra & beans make him wheeze (so we avoid having them when he’s around). It’s pretty easy. I thought he was a bit picky about his eating choices but was amused when he was in Newport News (NASA internship) and said they had NO VEGGIES except canned and frozen! He was pretty upset.
We often steam vegetables in a veggie/rice steamer (though it can also be done easily in insta-pot). Typically we do a large batch for two reasons 1) more efficient 2) cooked leftover veggies seem to hold up better in the fridge.
I treat asparagus like a flower and it seems to help it last longer. When you bring it home trim a bit from the stem, then stand up vertically in a bowl or jar that has an inch or so of water it it. Put in the fridge and place the plastic produce bag you brought it home in loosely over the asparagus. Trim off the portion that was in water before using. Give it a try and see if it works for you!
We make a baked sweet potato where you cube up the sweet potato, slice some red onion, put a small amount of pure maple syrup over them with some bacon and then bake them until the sweet potato is soft.
When we make them we make a big cookie sheet (with sides) full of them and they are always gone quickly.
Another thing we will make is broccoli in the oven with low sodium soy sauce and toasted sesame seed’s.
I think the thread title should not be “Green Vegetables” but just “Eating More Vegetables” or “Tasty Vegetables”. We’ve long abandoned the “green” part and it seems that the OP even mentioned other veggies not green!
Roasted carrots can be savory and sweet alone or when topped with a drizzle of honey or maple syrup or brown sugar and some chopped nuts at the end. Doesn’t take much!
Wow I steam vegetables and never put anything on them!
Baked acorn squash, yum.
Stir fried snow peas. Or use them with meat, onions, bell pepper, mushrooms, etc.
Roast carrots?
Peanut noodles, using zucchini noodles, with some chicken.
Roasted grape tomatoes with garlic, marinated mozzarella and sausage, often served over roasted cauliflower. Use TONS of tomatoes! (Tons = 6+ containers).
Stir fried green beans with soy sauce.
Roasted delicata squash. Excellentby itself but there’s a great recipe with bacon and pears roasted with the squash, and a chili sauce that we love.
I bought one at TJ today. It says you can eat the skin… do folks here do so?