Roasted Brussels Sprouts with Garlic and Vermouth

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
NUTRITION INFO
Ingredients
  • 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
  • Chopped fresh flat-leaf parsley, for garnish
Directions

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

Cut a large sheet of foil and drizzle with some oil. Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth. Sprinkle with salt and pepper. Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch. If the sprouts are crowded, make two pouches.

Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes. To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley.

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    This recipe is featured in:

    Thanksgiving Entertaining