Pin it I stumbled onto this dish during a weeknight when I had a head of broccoli rolling around in the crisper and zero motivation to follow a complicated recipe. I remembered a half-used jar of harissa in the fridge and thought, why not just roast them together? The result was smoky, spicy, and so satisfying that I made it again two nights later. Now it's my go-to when I want something fast that still feels vibrant and intentional.
The first time I served this to friends, I worried it was too simple, too bare-bones for a dinner party. But they tore into those flatbreads like it was the best thing they'd eaten all week, and someone even asked if I'd been holding out on them with secret recipes. I wasn't. I'd just learned that good ingredients and a little heat can do all the talking.
Ingredients
- Broccoli: Choose heads with tight florets and firm stems, they roast up crisp and hold their shape instead of turning mushy.
- Harissa paste: This is where all the magic lives, look for a brand with depth and a little smokiness, not just raw heat.
- Olive oil: A good glug helps the harissa coat every surface and encourages those crispy, caramelized edges.
- Lemon: Fresh wedges cut through the spice and wake up the whole dish with brightness.
- Flatbreads: Naan or pita work beautifully, and warming them in the oven makes them soft and ready to scoop.
- Greek yogurt: Cool, tangy, and optional, but it balances the heat in a way that feels essential once you try it.
- Cilantro: A handful of fresh herbs adds a pop of color and a bright, grassy note that ties everything together.
Instructions
- Preheat your oven:
- Set it to 220°C (430°F) so it's roaring hot and ready to crisp up the broccoli. A properly heated oven makes all the difference between roasted and steamed.
- Toss the broccoli:
- In a large bowl, mix the florets with harissa and olive oil until every piece is glossy and coated. Use your hands if you need to, it's messy but effective.
- Roast until crispy:
- Spread the broccoli in a single layer on your baking sheet and roast for 18 to 20 minutes, flipping halfway through. You want charred edges and tender stems, not sad, limp florets.
- Warm the flatbreads:
- In the last 5 minutes, toss the flatbreads onto a lower rack or directly on the oven rack. They'll puff up slightly and get warm and pliable.
- Assemble and serve:
- Pile the roasted broccoli onto the flatbreads, squeeze lemon over the top, and add dollops of yogurt and a scatter of cilantro. Serve it hot, straight from the oven.
Pin it One evening, my sister came over after a long shift and I reheated a batch of this for her. She ate it standing at the counter, tearing off pieces of flatbread and scooping up broccoli without saying much. When she finally looked up, she just said, this is exactly what I needed. That's when I realized this dish wasn't just easy, it was comforting in a way that didn't require any fuss.
Boosting the Protein
If you want to make this more filling, crumbled feta or toasted chickpeas are perfect additions. I like to toss chickpeas with a little olive oil and cumin, then roast them alongside the broccoli for the last 10 minutes. They get crunchy and add a satisfying bite that makes the dish feel more substantial without any extra effort.
Adjusting the Heat
Harissa can range from gently spicy to face-meltingly hot, so start with less if you're unsure. I've learned to add it gradually, tasting as I go, because it's much easier to add more heat than to cool things down. If you accidentally go overboard, a generous squeeze of lemon and extra yogurt will help tame the fire.
Making It Your Own
This recipe is endlessly adaptable once you get the basic method down. I've swapped broccoli for cauliflower, added roasted red peppers, and even tossed in halved cherry tomatoes during the last few minutes of roasting. The harissa and high heat work with almost anything, so don't be afraid to use what you have on hand.
- Try adding a handful of raisins or pine nuts for a sweet, nutty contrast.
- Swap Greek yogurt for labneh or tahini sauce if you want a richer, creamier finish.
- Use whole wheat or gluten-free flatbreads to suit your dietary needs without sacrificing flavor.
Pin it This dish has become one of those recipes I return to when I need something quick, bold, and satisfying without a lot of fuss. I hope it finds a spot in your weeknight rotation too.
Recipe FAQs
- → Can I adjust the spice level?
Yes, you can easily control the heat by adjusting the amount of harissa paste. Start with 2 tablespoons for milder flavor, or increase to 4 tablespoons for extra kick.
- → What flatbreads work best?
Naan, pita, lavash, or any Middle Eastern flatbread works well. You can also use store-bought or homemade versions depending on your preference.
- → How do I make this vegan?
Simply substitute the Greek yogurt with plant-based yogurt or tahini sauce. Ensure your flatbreads are also dairy-free by checking the ingredients.
- → Can I add protein to this dish?
Absolutely! Crumbled feta cheese, toasted chickpeas, grilled halloumi, or even a fried egg make excellent additions for extra protein and heartiness.
- → How should I store leftovers?
Store the roasted broccoli and flatbreads separately in airtight containers in the refrigerator for up to 3 days. Reheat the broccoli in the oven and warm the flatbreads before serving.
- → What can I serve alongside this?
This pairs beautifully with hummus, baba ganoush, tabbouleh, or a simple cucumber tomato salad. A dollop of labneh or tzatziki also complements the spicy broccoli nicely.