Harissa Broccoli and Flatbreads

# What You Need:

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 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 18–20 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.

01 -

Its the kind of dinner that comes together in under 30 minutes but tastes like you spent way more effort on it
The heat from the harissa balanced by cool yogurt creates this incredible flavor dance
Everything happens on one baking sheet, meaning minimal cleanup and maximum satisfaction

02 -

Overcrowding the baking sheet is the enemy of crispy broccoli, give those florets room to breathe
The flatbreads can go from warm to burnt in seconds, so set a timer when you put them in
Letting people assemble their own flatbreads at the table somehow makes everything taste better

03 -

If your harissa is particularly thick, loosen it with a teaspoon of water before tossing with the broccoli
Room temperature broccoli roasts more evenly than cold from the fridge
A squeeze of honey mixed into the yogurt creates this incredible sweet-spicy contrast