Roasted Brussels Sprouts and Onions with Mushroom Lardons


A duo of alliums—shallots and pearl onions—become irresistibly sweet when roasted, making them the ideal partner to slightly bitter brussels sprouts. Bacon, the usual star in recipes like this, is replaced with lardons made from king oyster mushrooms, making this an ideal vegetarian side dish that even meat lovers will enjoy.

Active Time:
35 mins
Total Time:
50 mins
8 to 10


  • 1 1/2 pounds fresh brussels sprouts, halved (or quartered, if large)

  • 8 ounces fresh red pearl onions

  • 8 ounces medium shallots, halved lengthwise

  • 6 to 8 thyme sprigs

  • 1/2 cup extra-virgin olive oil, divided

  • 1/2 teaspoon black pepper

  • 1 1/2 teaspoons kosher salt, divided

  • 1 pound king oyster mushrooms, cut into  1/2-inch cubes

  • 1 tablespoon soy sauce

  • 1 teaspoon smoked paprika


  1. Preheat oven to 400°F. Toss together brussels sprouts, pearl onions, shallots, thyme, and 1/4 cup oil on a large rimmed baking sheet; sprinkle with pepper and 1 teaspoon salt. Roast in preheated oven until tender and browned, about 30 minutes. Remove from oven; remove and discard thyme sprigs.

  2. While brussels sprout mixture roasts, heat remaining 1/4 cup oil in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until just starting to brown, 6 to 8 minutes. Reduce heat to medium-low; cook, stirring occasionally, until nicely browned and nearly crisp, 6 to 8 minutes. Remove from heat. Stir in soy sauce, smoked paprika, and remaining 1/2 teaspoon salt. Transfer mushrooms to paper towels to drain. Stir mushroom mixture into brussels sprout mixture just before serving.

    Brussels sprouts with onions and mushroom lardons
    David Malosh


Shiitake mushrooms can be substituted for king oyster mushrooms.

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