Twenty Tap Style Roasted Brussels Sprouts

1 pound Brussels sprouts, trimmed, washed, and halved

2-3 Tablespoons oil

Salt and pepper 

2-3 oz crumbled goat cheese

3+ Tablespoons spicy harissa

2 oz pistachios, shelled, and lightly chopped

1-2 cups arugula 

1/4 cup shredded Manchego cheese

Preheat oven to 400 degrees. Toss Brussels sprouts with oil and salt and pepper and spread on a baking sheet into a single layer. Roast turning once for 20-30 minutes depending on the size of sprouts. They should be crispy but not burnt.

Toss Brussels sprouts with harissa until well coated (May use any spice level, but I like spicy harissa.), adding more if needed. Return to oven for 2 minutes. 

Place Brussels sprouts in a serving bowl, adding goat cheese in layers. Add arugula and pistachios and toss sprouts lightly. Shred Manchego cheese over the top of everything and serve immediately! 

These are one of the best appetizers at Twenty Tap located in Broadripple in Indianapolis. Try it, you’ll love it!