Harissa Broccoli and Flatbreads

My weeknight dinners changed completely when I discovered I could char broccoli until the florets turned almost crispy at the tips. I was rushing through a Wednesday evening, tossed florets with whatever harissa I had left in the jar, and slid the pan into a hot oven. Twenty minutes later, the kitchen smelled like a spice market, and I was hooked. Now this dish appears at least twice a month, and I never get tired of it.

I made this for friends who claimed they didn't love broccoli, and they scraped the pan clean. One of them asked if I'd marinated the vegetables overnight because the flavor was so bold. I laughed and told her it took less time than ordering takeout. She now makes it every week and texts me photos of her charred florets like proud little trophies.

Ingredients

• Broccoli florets: Cut them into similar sizes so they roast evenly, and don't worry if some pieces are smaller because those will crisp up beautifully.
• Harissa paste: This North African chili paste brings smoky heat and depth, so use a good quality one if you can find it, or adjust the amount if yours is especially fiery.
• Olive oil: It helps the harissa coat every floret and ensures those crispy, caramelized edges form in the high heat.
• Lemon wedges: A squeeze of fresh lemon at the end cuts through the richness and brightens the whole dish.
• Flatbreads: Naan or pita work perfectly, and warming them in the oven makes them soft and pillowy, ready to scoop up every bit of broccoli.
• Greek yogurt: The cool, tangy yogurt is optional but highly recommended because it balances the spice and adds creamy contrast.
• Fresh cilantro: A handful of chopped cilantro adds a fresh, herbal note that makes the dish feel complete.

Instructions

Preheat and prep:

Set your oven to 220°C (430°F) and let it get fully hot while you prep the broccoli. A hot oven is the secret to crispy edges.

Coat the broccoli:

On a large baking sheet, toss the broccoli florets with harissa paste and olive oil, using your hands to really massage the mixture into every nook. You want every piece coated so the flavor is bold and even.

Roast until charred:

Spread the broccoli in a single layer without crowding, then roast for 18 to 20 minutes, flipping halfway through. The edges should turn crispy and slightly blackened, which is exactly what you want.

Warm the flatbreads:

In the last 5 minutes of roasting, place the flatbreads on a lower oven rack or directly on the rack to warm through. They should be soft and pliable when you pull them out.

Assemble and serve:

Pile the roasted broccoli onto the warm flatbreads, squeeze lemon wedges over the top, and add dollops of Greek yogurt and a sprinkle of cilantro if you like. Serve immediately while everything is hot and fragrant.

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One evening, my neighbor knocked on the door just as I pulled this from the oven, and I invited her to stay for dinner. We sat at the kitchen counter, tearing off pieces of flatbread and scooping up broccoli, laughing about how something so simple could taste this good. She left with the recipe scribbled on a napkin, and now we trade notes on our favorite harissa brands.

Customizing the Heat

If you're nervous about spice, start with 2 tablespoons of harissa and taste a small piece of broccoli after roasting. You can always drizzle more harissa mixed with a little olive oil over the finished dish. I've served this to kids by setting aside plain roasted broccoli before tossing the rest with harissa, and everyone stays happy.

Adding Protein

When I need this to be more filling, I toss in a can of drained chickpeas with the broccoli before roasting, or I crumble feta over the top just before serving. Both additions make it feel like a complete meal without adding much effort. Toasted pine nuts or slivered almonds also add a nice crunch and richness if you have them on hand.

Making It Ahead

You can roast the broccoli a few hours in advance and leave it at room temperature, then reheat it quickly in a hot oven before serving. The flatbreads are best warmed just before eating, but if you're short on time, wrap them in foil and heat them on the stovetop. Leftover harissa broccoli keeps well in the fridge and makes a great filling for wraps or grain bowls the next day.

• Store leftover broccoli in an airtight container for up to 3 days.
• Reheat in a hot oven or skillet to restore some of the crispiness.
• Keep yogurt and cilantro separate until serving so they stay fresh.

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This dish has become my go to when I want something fast, flavorful, and just a little bit exciting without much fuss. I hope it lands on your table as often as it does on mine.

Recipe FAQs

→ Can I adjust the spice level?

Yes, simply reduce or increase the amount of harissa paste to suit your preference. Start with 2 tablespoons for milder heat or add up to 4 tablespoons for extra spice.

→ What type of flatbread works best?

Naan, pita, or any Middle Eastern flatbread works perfectly. You can also use lavash or even tortillas as a substitute.

→ How do I make this vegan?

Simply replace the Greek yogurt with a plant-based yogurt alternative such as coconut, almond, or soy-based yogurt. All other ingredients are naturally vegan.

→ Can I add protein to this dish?

Absolutely. Crumbled feta cheese, toasted chickpeas, grilled halloumi, or even shredded rotisserie chicken make excellent additions for extra protein.

→ How do I store leftovers?

Store the roasted broccoli separately from the flatbreads in airtight containers in the refrigerator for up to 3 days. Reheat the broccoli in the oven at 180°C for best results.

→ What can I serve alongside this dish?

This pairs well with a fresh cucumber and tomato salad, hummus, baba ganoush, or a simple green salad with lemon vinaigrette.