There’s a wonderful thing about campfire that imparts an irreplicably distinctive smokey flavor to camp food. To attain such a rustic kiss, you’ll have to venture into the wilds for this culinary delight.

Suggested companions: “dirty” rice, fresh-caught rainbow trout and Pinot Grigio.

Ingredients

  • 2 cups brussel sprouts, halved
  • 1/2 onion, chopped
  • 2 garlic cloves, crushed
  • 1/8 cup olive oil (a healthy splash, enough to coat everything)
  • 1/8 cup balsamic vinegar
  • a pinch of salt
  • a pinch of pepper

Tools

  • Aluminum Foil
  • Cutting Board
  • Knife
  • Firewood or Coal
  • Matches
  • Tongs

Method

  1. Put brussel sprouts, chopped onions and garlic cloves in the center of a 12 inch sheet of foil. Make sure there is enough extra foil around the ingredients to fold the foil packet tightly.
  2. Drizzle olive oil and balsamic vinegar over the ingredients and season with salt and pepper. Use tongs to mix all ingredients evenly.
  3. Fold foil to create a packet, making sure to seal the seams tightly. Place the foil packet on a grate over the fire or directly on embers.
  4. Keep a close eye on the packet and open once in a while, using tongs, to stir ingredients. Rotate position if necessary.
  5. Your roasted balsamic brussel sprouts are ready when they are slightly crispy and charred on the outside and the balsamic vinegar has caramelized at the bottom of the foil packet. These are best when served immediately.

from Dirty Gourmet camping food blog: http://www.dirtygourmet.com/roasted-balsamic-brussel-sprouts