Harissa Broccoli and Flatbreads (Printer View)

Spicy roasted broccoli with harissa on warm flatbreads—a quick 30-minute vegetarian meal with bold Middle Eastern flavors.

# 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

# Method:

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. Squeeze lemon wedges over the top.
07 - Add dollops of Greek yogurt and sprinkle with cilantro, if desired. Serve immediately.

# Expert Advice:

01 -
  • It's ready in 30 minutes, which means you can actually make it on a weeknight without losing your mind.
  • Harissa transforms ordinary broccoli into something so flavorful you'll forget you're eating vegetables.
  • One pan, minimal cleanup, and somehow it feels like you spent way more effort than you actually did.
02 -
  • Harissa is spicy, so taste your paste first and start with less than you think you need—you can always add more, but you can't take it back.
  • Don't skip the single layer on the baking sheet; even spacing is what creates those crispy, charred edges that make this dish actually worth making.
03 -
  • Buy quality harissa from a store with good turnover so you're getting paste that tastes alive instead of tired.
  • Let your broccoli cool for exactly 2 minutes before eating so you don't burn your mouth and can actually taste all those layers.
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