Roasted Brussels Sprouts with Garlic and Vermouth
- Level: Easy
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 146 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 226 milligrams
- Carbohydrates
- 23 grams
- Dietary Fiber
- 9 grams
- Protein
- 8 grams
- Sugar
- 6 grams
- Total: 25 min
- Active: 5 min
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
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.