Roasted Brussels Sprouts with Garlic and Vermouth

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2 pounds Brussels sprouts, trimmed and halved

Olive oil, for drizzling 

2 cloves garlic, sliced 

1/2 red onion, sliced 

Juice of 1/2 lemon

Splash dry vermouth 

Kosher salt and freshly ground black pepper 

Kosher salt and freshly ground black pepper

Chopped fresh flat-leaf parsley, for garnish