Roasted Brussels Sprouts with Garlic and Vermouth

Ingredients

• 2 pounds brussels sprouts trimmed halved
• 1 leaf flat parsley fresh chopped for garnish
• 2 cloves garlic sliced
• 0.5  juice of lemon 
• 6 servings kosher salt and pepper black freshly ground
• 6 servings olive oil for drizzling
• 0.5  onion red sliced
• 6 servings splash vermouth dry

Equipment

• oven
• grill
• aluminum foil

Directions

1. Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire).
2. 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.
3. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth.
4. 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.
5. 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.