Vegetables Brussels Sprouts Roasted Brussels Sprouts and Onions with Mushroom Lardons 5.0 (1) 1 Review 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. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on November 1, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 35 mins Total Time: 50 mins Yield: 8 to 10 Ingredients 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 Directions 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. 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. David Malosh Notes Shiitake mushrooms can be substituted for king oyster mushrooms. Rate it Print