Harissa Broccoli and Flatbreads (Printable version)

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

# How-To Steps:

01 - Preheat the oven to 430°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. Serve immediately.

# Expert Hints:

01 -
  • It turns ordinary broccoli into something you'll actually crave, with crispy caramelized edges and a kick of spice.
  • Everything cooks on one pan and comes together in half an hour, perfect for weeknights when you're too tired to fuss.
  • The harissa does all the flavor work for you, no long ingredient lists or complicated sauces required.
02 -
  • Don't crowd the baking sheet or the broccoli will steam instead of roast, leaving you with soggy florets instead of crispy ones.
  • Taste your harissa before using it because some brands are much spicier than others, and you can always add more but you can't take it back.
03 -
  • Use the convection setting if your oven has one, it helps the edges crisp up faster and more evenly.
  • Save any harissa oil left on the pan and drizzle it over the finished dish for an extra layer of smoky, spicy flavor.
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