Roasted Brussels Sprouts

I'm a BIG fan of roasting veggies. They don't go mushy on you and their flavor gets really sweet and intense. I created this dish as a Thanksgiving side on a lark 3 years ago and am hooked; I'm pretty much ruined on steaming now!

These are really easy to prepare and are a tasty way to eat a "scary" veggie. I've won over non-believers with this dish. :)

So, without further adieu:

Roasted Brussels Sprouts

• 2 Pounds Whole, fresh Brussels Sprouts, cleaned and halved
• One (or two if you'd like) small red onion, chopped to roughly the same size as the spouts.
• Couple heavy pinches of Truffle Salt (Kosher works in a pinch)
• Fresh Ground Pepper to taste
• Herbs de Provence
• 1-2 Tsp Olive Oil
• enough Vermouth to cover the bottom of the roasting pan
• Fresh Goat Cheese (optional)

1) Turn oven to 375
2) While preheating, In a 9X13 Pyrex dish, combine all the ingredients and allow to sit for 20 minutes
3) Make sure mixture is well-mixed before putting into oven
4) Bake covered for 15-20 minutes, uncover and bake until veggies have carmelized.
5) Remove from oven and top with goat cheese