Vibrant, spicy one-pan meal. Roasted broccoli with harissa, served with warm flatbreads for a quick, satisfying vegetarian dinner.
# What You 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 (naan or pita)
→ Garnish (optional)
06 - 3.5 ounces Greek yogurt
07 - 1 small bunch fresh cilantro, chopped
# Directions:
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 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. Serve the harissa broccoli piled onto the flatbreads. Squeeze lemon wedges over the top. Add dollops of Greek yogurt and sprinkle with cilantro, if desired. Serve immediately.
