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
1
Instructions Checklist
2
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.
3
While brussels sprout mixture roasts, heat remaining 1/4 cup oil in a large (not non-stick) 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.
Notes
Shiitake mushrooms can be substituted for king oyster mushrooms.