As we're getting into colder season, roasted root vegetables like you mention such as turnips, carrots, etc.

As other have mentioned roasted cauliflower.

I'm surprised with all the veggies you already do, spinach isn't in there. We usually sautee with garlic and olive oil or butter. Also do creamed. And being Japanese steam and then serve with soy sauce and shaved bonito flakes. Also add it to miso soup.

You mention steamed green beans, could also sautee them like spinach.

Another way to do a variety of veggies, though not as healthy, is tempura. Leftovers can always be used with udon noodle soup a couple days later.

Here are some of our favorite side dishes, both veggies and "starch":
-smashed potatoes - you can find recipes online, but is basically softening small potatoes in the microwave, (i like the blue ones from WF), then smashing them individually, and roasting in oven with EVOO, salt and rosemary till crispy.
-this kale and brussel sprout salad is an addiction in my family - including my 10 year old (you can buy shaved brussel sprouts at Trader Joes, and 1 bag of their organic tuscan kale)
http://www.epicurious.com/recipes/food/views/Kale-Brussels-Sprout-Salad-368295
-roasted cauliflower with parm and bread crumbs, but I like it very brown, so it takes a while at high heat

grilled eggplant. You can put in the broiler with zuchinni and red onions and bell peppers.

Blue Apron has more than once included this for the veggie: cut an eggplant in half, score the top with a knife in a cross-hatch pattern, drizzle with olive oil, salt/pepper to taste, and bake at, I think, 425, for about 20 mins.,or until it looks like it's golden brown and tender. Delicious.

Sauteed green beans in butter or olive oil with garlic. You can also use sweet peas as well.

On further reflection, your issue might not be the variety of veggies but the fact that you almost always eat them steamed. I find steamed veggies beyond bland. Just a thought.

I agree with others: I'm impressed with your current variety! But a few other ideas:

Just about any vegetable is delicious roasted. Sometimes I'll add a sprinkle of parmesan for the last few minutes. Green beans, broccoli, cauliflower, anything goes.

This is my favorite asparagus recipe: http://www.cookinglight.com/eating-smart/from-the-editors/all-time-best-recipes/best-vegetable-side-dish-roasted-asparagus-balsamic-browned-butter

I love to saute brussels sprouts with bacon. Finish with balsamic vinegar (this step is essential). I could eat those every day!

This brussels sprout recipe is kind of a pain but AMAZING: http://sugarcanerawbargrill.com/#!recipes/recipe-2

Beet salad with goat cheese and walnuts is a classic.

I just came back from a trip to the UK and went to a day spa in Bath where I had lunch. I had a Caesar salad (forgotten how good that is since I rarely eat salads with dressing) and the most delicious braised Cabbage and new potato dish ever. I don't know what seasoning was in it but it had butter on itand it was really good. I tried to duplicate it on Sunday and didn't get the flavor right, but is still good aside from my adding way to much butter. I added some celery seed and Caraway seed but too much. Just a dash of both would have been better.

Another favorite is from the clean eating website/magazine I think. It's squash and braised kale with walnuts and cranberries. Really good.

my kids love this spinach dish:

defrost 10 ounces spinach.

i cook with one chopped onion and 1 clove garlic, but you can just fry spinach lightly in olive oil alone.

in another small pot, melt one tablespoon butter, add 2 tablespoons of flour to the melted butter, mix until albsolutely smooth, then add one cup chicken stock, bring to boil

now, turn off heat and add in 2-3 tablespoons cream cheese - whisk til smooth. adjust salt/pepper.

add to spinach. mix

bake entire thing for 25 min at 350.

(more flour will make it thicker. i also add cooking wine or sherry to the liquidy mixture)

sauteed spinach
roasted parsnips and carrots chunks or pureed