Harissa Broccoli and Flatbreads (Printable)

Spicy roasted broccoli with harissa on warm flatbreads. Ready in 30 minutes for a satisfying vegetarian meal.

# 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

# Directions:

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 and squeeze lemon wedges over the top
07 - Add dollops of Greek yogurt and sprinkle with cilantro if desired
08 - Serve immediately while warm

# Expert Advice:

01 -
  • It brings serious flavor with minimal effort, and you only need one baking sheet to clean up afterward.
  • The charred broccoli edges get addictively crispy, and the harissa gives it a warmth that feels both comforting and bold.
  • You can have dinner on the table in half an hour, and it feels like you actually cooked something special.
02 -
  • Don't overcrowd the baking sheet, or the broccoli will steam instead of roast, and you'll miss out on those crispy, caramelized edges.
  • Taste your harissa paste before mixing it in, because brands vary wildly in heat, and you can always add more but can't take it away.
03 -
  • Use the convection setting if your oven has one, it helps the broccoli crisp up even faster and more evenly.
  • If your harissa is on the mild side, stir in a pinch of smoked paprika or cayenne to boost the heat and depth.
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