Browning butter in a tiny skillet or saucepan makes Brown Butter. The trick is to brown the butter to a light delicate brown without scorching. Make whatever amount you need and apss it in a small pitcher so everyone can pour the butter over the hot veg. You can vary 1/4 c. browned butter in these ways:
Celery: Stir in 1 tsp. celery seeds. Good on potatoes and carrots.
Cheese: Stir in 2 Tb. grated Parmesan cheese.*
Garlic; Stir in 1 small clove garlic, cut in half. Let stand for several minutes. It's a good idea to make this garlic butter when you start to cook the veg. Especially tasty on cabbage, cauliflower, parsnips or peas.
Horse-radish: Stir in 1 Tb. prepared horse-radish. Excellent on beets.
Kay's note: *Use freshly grated Parmesan.