Save to Pinterest The first time I opened a jar of harissa, I was honestly a little intimidated by its deep red color and smoky scent. But tossing it with broccoli and roasting everything until the edges turned crispy and charred? That changed everything. Now it's my go-to when I want something fast, filling, and full of flavor without much fuss. There's something satisfying about a meal that looks impressive but comes together in under half an hour.
I made this for a friend who claimed she didn't like broccoli, and she ended up going back for seconds. The harissa gives the florets this caramelized, slightly spicy crust that's nothing like steamed vegetables. We sat at the kitchen counter, tearing off pieces of warm flatbread and scooping up the roasted broccoli with our hands. It felt more like sharing street food than sitting down to dinner, and that's exactly why it stuck with me.
Ingredients
- Broccoli: Choose heads with tight florets and firm stems; they roast up beautifully and hold their shape under high heat.
- Harissa paste: This North African chili paste brings smoky heat and depth; start with less if you're sensitive to spice, you can always add more.
- Olive oil: Helps the harissa coat every inch of the broccoli and encourages those crispy, charred edges.
- Lemon: A squeeze of fresh lemon juice cuts through the richness and brightens the whole dish.
- Flatbreads: Naan or pita work perfectly; warming them in the oven makes them soft and ready to scoop.
- Greek yogurt: The cool creaminess balances the heat and adds a tangy contrast.
- Fresh cilantro: A handful of chopped cilantro adds a burst of freshness and color at the end.
Instructions
- Preheat your oven:
- Set it to 220°C (430°F) so it's nice and hot when the broccoli goes in. High heat is key to getting those crispy, caramelized edges.
- Coat the broccoli:
- In a large bowl, toss the broccoli florets with harissa paste and olive oil until every piece is well covered. Don't be shy; the harissa should cling to the florets.
- Roast the broccoli:
- Spread the coated broccoli in a single layer on a large baking sheet and roast for 18 to 20 minutes, turning once halfway through. You want the edges crisp and slightly charred, with a little char adding smoky flavor.
- Warm the flatbreads:
- In the last 5 minutes of roasting, place the flatbreads on a lower rack or directly on the oven rack to warm through. They should be soft and pliable when you take them out.
- Assemble and serve:
- Pile the roasted broccoli onto the warm flatbreads, squeeze fresh lemon wedges over the top, and add dollops of Greek yogurt and chopped cilantro. Serve immediately while everything is hot.
Save to Pinterest One evening, I served this to my niece and nephew, who usually push vegetables around their plates. They used the flatbreads like scoops, competing to see who could pile on the most broccoli. Watching them devour something green and spicy without complaint made me realize this recipe had earned a permanent spot in my rotation. It's proof that the right flavors can turn skeptics into fans.
Customizing the Spice
Harissa can range from mildly smoky to face-meltingly hot, depending on the brand. I learned this the hard way when I switched jars and ended up with a much spicier batch than expected. Now I always taste a tiny bit first and adjust accordingly. If you're cooking for kids or spice-sensitive eaters, start with 2 tablespoons of harissa and add more after tasting. You can also stir extra harissa into the yogurt for those who want an extra kick.
Adding Protein
While this dish is satisfying on its own, sometimes I'll toss in roasted chickpeas or crumble some feta over the top for extra protein. The chickpeas get crispy in the oven alongside the broccoli, and the feta adds a salty, creamy contrast to the heat. Both options make the meal feel a little heartier without much additional effort. If you're going vegan, skip the feta and yogurt or swap in plant-based versions.
Serving Suggestions
This is one of those meals that's just as good eaten with your hands as it is plated neatly. I like to set everything out family-style: a big platter of harissa broccoli, a stack of warm flatbreads, bowls of yogurt and cilantro, and plenty of lemon wedges. Let everyone build their own, tearing off pieces of bread and loading them up however they like. It turns dinner into something casual and fun, more like a shared experience than a sit-down meal.
- Serve with a simple cucumber and tomato salad on the side for extra freshness.
- Pair with hummus or baba ganoush for a full mezze-style spread.
- Leftovers reheat surprisingly well; just warm the broccoli in a hot oven to crisp it back up.
Save to Pinterest There's something deeply satisfying about a meal that feels special but doesn't demand much from you. This harissa broccoli has become my answer to busy weeknights when I still want something vibrant and delicious on the table.
Recipe FAQs
- → Can I make this dish vegan?
Yes, simply replace the Greek yogurt with your favorite plant-based yogurt alternative. The rest of the dish is already vegan-friendly.
- → How spicy is harissa paste?
Harissa has moderate heat, but spice levels vary by brand. Start with 2 tablespoons if you're sensitive to spice, or use the full 3 tablespoons for authentic bold flavor. You can always add more to taste.
- → What can I use instead of flatbreads?
Naan, pita, tortillas, or any Middle Eastern flatbread works beautifully. For a gluten-free option, try corn tortillas or serve over rice or quinoa instead.
- → How do I store leftovers?
Store the roasted broccoli and flatbreads separately in airtight containers in the refrigerator for up to 3 days. Reheat the broccoli in a hot oven to restore crispiness, and warm flatbreads briefly before serving.
- → What protein can I add to make this more filling?
Crumbled feta cheese, toasted chickpeas, grilled halloumi, or poached eggs all complement the spicy harissa flavors perfectly. Add your choice on top before serving.
- → Can I prepare the broccoli in advance?
You can cut the broccoli florets and mix with harissa and oil up to 24 hours ahead. Store covered in the refrigerator, then roast just before serving for best texture and flavor.