Harissa Broccoli and Flatbreads

# Ingredient List:

01 - 2 large heads broccoli, cut into florets

02 - 3 tablespoons harissa paste

03 - 2 tablespoons olive oil

04 - 1 lemon, cut into wedges

05 - 4 large flatbreads such as naan or pita

06 - 3.5 ounces Greek yogurt

07 - 1 small bunch fresh cilantro, chopped

01 - Preheat the oven to 425°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 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.

01 -

It transforms humble broccoli into something you'll crave on repeat, with charred edges and a spicy kick that wakes up your taste buds.
Everything happens on one pan and comes together in half an hour, perfect for nights when cooking feels like too much effort.
The combination of warm flatbread, tangy yogurt, and roasted vegetables feels like a hug you can eat.

02 -

Crowding the pan will steam the broccoli instead of roasting it, so spread the florets out and use two sheets if necessary.
Taste your harissa before using it because brands vary wildly in heat, and you can always add more but never take it away.

03 -

Let the broccoli sit undisturbed for the first 10 minutes of roasting so the bottoms develop a deep char before you flip them.
Warm your serving platter in the oven for a minute so the flatbreads stay soft and the broccoli doesn't cool too quickly.