Harissa Broccoli and Flatbreads (Printable)

Spicy roasted broccoli with harissa on warm flatbreads, garnished with lemon and yogurt for a quick meal.

# What You'll Need:

→ Vegetables

01 - 2 large heads broccoli, cut into florets

→ Sauce & Flavor

02 - 3 tablespoons harissa paste
03 - 2 tablespoons olive oil
04 - 1 lemon, cut into wedges

→ Bread

05 - 4 large flatbreads such as naan or pita

→ Garnish

06 - 3.5 ounces Greek yogurt
07 - 1 small bunch fresh cilantro, chopped

# How-To Steps:

01 - Preheat the oven to 425°F.
02 - On a large baking sheet, toss the broccoli florets with harissa paste and olive oil until well coated.
03 - Spread the broccoli in a single layer and roast for 18 to 20 minutes, turning once, until the edges are crisp and slightly charred.
04 - In the last 5 minutes of roasting, place the flatbreads on a lower oven rack or directly on the rack to warm through.
05 - Remove broccoli and flatbreads from the oven.
06 - Serve the harissa broccoli piled onto the flatbreads. Squeeze lemon wedges over the top.
07 - Add dollops of Greek yogurt and sprinkle with cilantro if desired. Serve immediately.

# Expert Advice:

01 -
  • It transforms humble broccoli into something genuinely crave-worthy with just a smear of harissa and high heat.
  • Everything happens on one pan, and the flatbreads warm right in the oven while you finish up.
  • It feels like a full meal without any fuss, and the leftovers (if there are any) taste even better the next day.
02 -
  • Don't crowd the pan or the broccoli will steam instead of roast, and you'll miss out on those crispy, caramelized bits.
  • Taste your harissa before you toss it in, some brands are fiery and some are mild, so adjust the amount to your heat tolerance.
  • If your flatbreads are thin, watch them closely in the oven so they don't turn into crackers.
03 -
  • Let the broccoli roast undisturbed for the first 10 minutes so the bottoms get deeply caramelized before you flip them.
  • Keep a squeeze bottle of harissa-thinned olive oil on hand to drizzle over the finished dish for an extra kick and glossy finish.
  • If you have leftover roasted broccoli, chop it up and toss it into scrambled eggs or grain bowls the next day.
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