This is roasted cauliflower and red peppers, which involve simply shaking the cauliflower and red peppers with olive oil, spreading them out on a baking sheet, sprinkling them lightly with sea salt, and roasting them for about an hour at 400F.
The carrots are steamed with chunks of ginger and tossed with a little honey.
The green beans are flash-fry-steamed (tiny bit of oil, douses of water in a wok), and have a glaze of sweet chili paste on them.
Holy cow. Look at the difference between the end of my pony tail (brown), and the hair at my head (rapidly graying). It’s a sure sign that we have a teen in the house.