Harissa Broccoli and Flatbreads

# 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 the edges are crisp and lightly charred

04 - During the last 5 minutes of broccoli roasting, place the flatbreads on a lower oven rack or directly on the oven rack to warm through

05 - Remove the broccoli and flatbreads from the oven

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

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

08 - Serve immediately while the flatbreads are still warm

# Expert Tips:

01 -

Everything roasts on one pan while flatbreads warm below, so cleanup is almost nonexistent.
The broccoli gets crispy edges and a smoky heat that makes vegetables feel like the main event, not a side thought.
You can adjust the spice level easily, and the cooling yogurt balances the harissa perfectly.

02 -

Don't skip the high oven temperature because lower heat will steam the broccoli instead of crisping it, and you'll miss out on those charred, caramelized bits.
If your harissa paste is very thick, thin it slightly with a splash of olive oil before tossing so it coats the florets more easily.

03 -

Use the biggest baking sheet you have so the broccoli has room to roast instead of steam, and don't be afraid of a little char because that's where the flavor lives.
If you can't find harissa paste, mix together tomato paste, smoked paprika, cumin, cayenne, and a pinch of garlic powder for a quick substitute.