Roasted Brussels Sprouts with Garlic and Vermouth

• 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

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.
3. Arrange the Brussels sprouts in a flat, single layer over half the sheet of foil.
4. Drizzle the Brussels sprouts with more oil and top with the garlic, onion, lemon juice and a splash of vermouth.
5. Sprinkle with salt and pepper.
6. Fold the foil in half over the Brussels sprouts and fold the edges to seal and form a pouch.
7. If the sprouts are crowded, make two pouches.
8. Cook the pouch in the oven or on a grill or campfire until cooked through but not mushy, about 20 minutes.
9. To serve, cut open the foil pouch tableside and finish with a sprinkle of parsley.

brussels sprouts, olive oil, garlic, red onion, lemon, kosher salt, flatleaf parsley

Taken from www.foodnetwork.com/recipes/guy-fieri/roasted-brussels-sprouts-with-garlic-and-vermouth.html (may not work)