Roasted Brussels Sprouts with Dried Cranberries

I figured my first post should include some of my most favorite things...
1) Dried cranberries--purchased at Sam's Club, of course.  I go through these too quickly to bother with the non-bulk sizes.  This is not the last time you'll see them.
2) Brussels sprouts--I first ate them boiled to death as a kid, and somehow, I loved them.  I have since graduated to a more refined version of the sprout, but I enjoy them just as much.  They are in season now, so that's an added plus.  I would love to cook seasonal dishes year round, but the thought of only eating avocados a few months of the year makes me reevaluate.
3) European butter--with a higher milkfat (lower water content) than butter produced in the States, it lends a richer flavor, so a little goes a long way.  It's like the extra-virgin olive oil of butters.  Use this for finishing dishes or on English muffins--where you want to taste the butter.

 This is a perfect dish to take to a dinner party or serve guests.  I had a variation of this at a restaurant in Louisville on a work trip; it was so delicious we raved about it to our server.  She said the chef often gives out recipes, so she had him write a rough version of the steps on a receipt.  I have made it several times, but have yet to have it taste exactly like that night.  Everything is better when someone else makes it though and every good chef never gives away all of his secrets.  This is a very simple, comforting dish that is sure to impress.

**I love dishes that are both sweet and savory.  If you are not a fan, you may leave out the cranberries; instead of andouille, you could try chorizo or bacon (just drain excess fat) and substitute white balsamic vinegar for sweet vermouth.

1 medium onion, halved and thinly sliced

1 package of brussels sprouts, washed, trimmed, and halved

1 package of andouille sausage (I left it out this time since vegetarian was going to be at the dinner party.)

1/2 cup sweet vermouth

a handful of dried cranberries

juice from half a lemon

1 T butter

Preheat the oven to 400 degrees.  Use an oven-safe pan for this recipe; here is when I wish I had a perfectly seasoned cast-iron pan.  Carmelize the onions with a pinch of salt on medium heat before adding the brussels.  It takes about fifteen minutes for the sugars to brown, and you may need to add a bit of water to ensure that they will not burn.  Stir regularly.

  

Pre-oven.

Next add the brussels sprouts and sausage and bump up the heat to medium high.  If you don't use sausage, add a little olive oil, because there needs to be a little fat in the pan.  After two to three minutes, place the pan in the oven for 10 minutes.  Stir a couple of times; the brussels sprouts will begin to brown.

Return the pan to the stove top; don't burn yourself on the handle like I did.  Now it's time for the good stuff.  Add the vermouth (note the cute stein measuring cup) and a handful of dried cranberries.  Once the alcohol has cooked off, add the lemon juice and butter.  Add salt to taste.

Ta-da!  Now, all you have to do is belly up to the table with some good friends and good wine.  We had quite the feast; highlights included green goddess dip with crudites, gluten-free cornbread biscuits (my roommate is 'gluten') with cinnamon-honey butter, and venison.