Harissa Broccoli and Flatbreads (Printable)

Spicy roasted broccoli with harissa on warm flatbreads, topped with lemon and yogurt. Ready in 30 minutes.

# 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:

01 - Preheat the oven to 425°F.
02 - On a large baking sheet, toss the broccoli florets with harissa paste and olive oil until thoroughly coated.
03 - Spread the broccoli in a single layer and roast for 18 to 20 minutes, turning once halfway through, until edges are crisp and slightly charred.
04 - During the final 5 minutes of roasting, place the flatbreads on a lower oven rack or directly on the oven rack to warm through.
05 - Remove the roasted 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 fresh cilantro if desired.
08 - Serve immediately while flatbreads are warm.

# Expert Advice:

01 -
  • It transforms humble broccoli into something smoky, spicy, and completely craveable with almost no effort.
  • Everything roasts on one pan, and the flatbreads warm in the same oven, so cleanup is a breeze.
  • The harissa delivers big flavor without a long ingredient list or complicated technique.
02 -
  • Crowding the baking sheet will steam the broccoli instead of roasting it, so give the florets plenty of space or use two trays.
  • Taste your harissa before you toss; some brands are fiery, others mild, and you can always add more but can't take it back.
03 -
  • Don't skip the lemon; that bright acidity is what ties the smoky, spicy, creamy elements together into a cohesive dish.
  • If your flatbreads are stale or dry, mist them lightly with water before warming to bring them back to life.
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