Harissa Broccoli and Flatbreads (Printable)

Spicy roasted broccoli with harissa, served on warm flatbreads with yogurt and fresh cilantro.

# 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

# Method:

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, then serve immediately

# Expert Pointers:

01 -
  • One pan does all the work while you catch your breath between tasks.
  • The harissa clings to every floret and crisps into smoky, sticky edges that taste nothing like plain roasted vegetables.
  • Flatbreads soak up the spiced oil and turn dinner into something you eat with your hands, no fork required.
02 -
  • Crowding the pan traps steam and turns the broccoli soggy, so use two sheets if you need to.
  • Taste your harissa first, some brands are mild and buttery, others are volcanic, and you can always add more at the table.
03 -
  • Roast the broccoli stems alongside the florets, they turn sweet and tender and no one will know the difference.
  • If your harissa is thick and hard to spread, warm it gently with the olive oil before tossing so it coats the broccoli evenly.
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