Harissa Broccoli and Flatbreads

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

# 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

# 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 once halfway through, until edges are crisp and slightly charred.

04 - In the final 5 minutes of roasting, place flatbreads on a lower oven rack or directly on the rack to warm through.

05 - Remove roasted broccoli and warmed flatbreads from the oven.

06 - Pile the harissa broccoli onto the flatbreads and squeeze fresh lemon wedges over the top.

07 - Add dollops of Greek yogurt and sprinkle with fresh cilantro if desired. Serve immediately.

# Expert Hints:

01 -

Everything roasts on one pan while you barely lift a finger, yet it tastes like you put real thought into dinner.
The harissa transforms ordinary broccoli into something smoky and bold that even picky eaters ask for seconds of.

02 -

Crowding the pan will steam the broccoli instead of roasting it, spread the florets out so they have room to crisp up.
Taste your harissa before using it, brands vary wildly in heat level, and you want bold flavor without blowing out your taste buds.

03 -

Don't skip the lemon squeeze at the end, it wakes up all the flavors and makes the dish taste brighter and more complete.
If your flatbreads are thick, brush them lightly with olive oil before warming for extra flavor and a softer texture.