If you don't boil them too much, they're plenty flavourful.

It's just that it's the flavour of the vegetable, which isn't full of sugar, salt, or msg unlike the very optimized processed foods

I blanch broccoli for two minutes and it turns out just fine. The days of boiling all vegetables until they turn grey are long gone.

And I don't find any need to put butter or other stuff on the broccoli. Usually just a smidge of Tony Chachere and garlic powder.