Harissa Broccoli and Flatbreads (Printable)

Spicy harissa-roasted broccoli served on warm flatbreads with lemon and yogurt. Quick 30-minute vegetarian dinner.

# What You 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 Make It:

01 - Preheat the oven to 425°F.
02 - On a large baking sheet, toss the broccoli florets with harissa paste and olive oil until evenly coated.
03 - Spread the broccoli in a single layer and roast for 18 to 20 minutes, turning once halfway through, 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 - Pile the harissa broccoli onto the flatbreads and squeeze lemon wedges over the top.
07 - Add dollops of Greek yogurt and sprinkle with cilantro if desired. Serve immediately.

# Expert Tips:

01 -
  • It turns humble broccoli into something you actually crave, with crispy edges and a spicy kick that wakes up your taste buds.
  • Everything cooks on one sheet pan, and the flatbreads warm in the same oven so cleanup is almost nonexistent.
  • Its flexible enough to dress up with yogurt and herbs or keep dead simple when youre too tired to fuss.
02 -
  • Dont skip the single layer step, crowded broccoli will steam and go soggy instead of getting those crispy, caramelized edges.
  • Taste your harissa first because brands vary wildly in heat, and you can always add more but you cant take it back.
03 -
  • Use your hands to toss the broccoli with harissa, it gets into all the crevices better than a spoon ever could.
  • If your oven runs cool, bump the temperature up by 10 degrees to make sure you get those charred, crispy edges.
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