"Cruciferous vegetables like broccoli can be more than a little divisive. Some people love their strong, slightly bitter flavor, while others find them overly pungent and even stinky. A great way to improve the flavor in either case is to roast broccoli to perfection and hit it with some lemon zest. The latter will add a refreshing citrusy aroma to brighten the vegetable's savory, brooding flavor profile."
"Keep in mind that lemon zest is different from lemon peels. The whole peel encompasses the white pith that sits right above the flesh. The zest is the very thin, outermost part of the peel that contains tons of aromatic oils. It lends a fresh, fragrant note to broccoli without making it too tart or adding excess liquid like lemon juice can. You shouldn't roast wet vegetables because the moisture will make them soggy, and watery ingredients can cause the same problem."
"The only fiddly part of citrus-roasted broccoli is zesting the lemon, as you have to be careful not to go into the pith, which turns bitter when combined with the zest. When using a zester or microplane grater, gently rub the lemon against the holes until the bright yellow exterior gives way to a paler yellow color, then rotate the fruit and keep zesting."
Roast broccoli to enhance flavor and finish with lemon zest to add a refreshing citrus aroma that brightens its savory, slightly bitter profile. Lemon zest is the thin outer peel layer rich in aromatic oils; avoid the white pith because it becomes bitter. Zest adds fragrance and color without extra liquid, preventing sogginess that juice or wet ingredients can cause. Use a zester or microplane, gently rubbing until the exterior lightens, rotating as needed. Reserve some zest to sprinkle at the table for maximum freshness. If no zester is available, use a food processor, vegetable peeler, or knife for larger strips.
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