Harissa Broccoli and Flatbreads (Print Version)

Spicy roasted broccoli with harissa on warm flatbreads, ready in 30 minutes for a satisfying vegetarian dinner.

# Components:

→ 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 evenly coated
03 - Spread the broccoli in a single layer and roast for 18 to 20 minutes, turning 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 the broccoli and flatbreads from the oven and transfer to a serving surface
06 - Arrange the harissa broccoli on top of 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 Advice:

01 -
  • Ready in just 30 minutes.
  • Uses a simple one-pan roasting method for easy cleanup.
  • Bursting with bold, smoky, and spicy flavors.
  • A healthy, high-fiber vegetarian main course.
02 -
  • Don't skip the fresh lemon; the acidity is essential to balance the heat of the harissa.
  • If your broccoli heads are particularly large, you may need an extra tablespoon of olive oil to ensure even coating.
  • Warm the flatbreads directly on the oven rack for a slightly crispier texture, or wrapped in foil for a softer result.
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