Roasted Brussels Sprouts with Garlic and Vermouth

1. 1

   Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire).

2. 2

   Cut a large sheet of foil and drizzle with some oil.

3. 3

   Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil.

4. 4

   Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth.

5. 5

   Sprinkle with salt and pepper.

6. 6

   Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch.

7. 7

   If the sprouts are crowded, make two pouches.

8. 8

   Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes.

9. 9

   To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.