We have a lovely local delicacy here in Norfolk UK, it's called samphire. It's a kind of coastal plant. You boil it briefly then strip the flesh off the leaves with your teeth. Very tasty and full of vitamins. Regarding all veggies, I pop them into briskly boiling water for just a couple of minutes. They must still be bright green, not in the least pale or yellowy. If so, they've been in too long. I cut carrots into thin strips like matchsticks, and cut sprouts in half. Like this, all the veggies can go into one large pot and boil quickly together. I'm naughty and use real butter on them when they've been drained. And salt. Tut tut!