Roasted Brussels Sprouts and Onions with Mushroom Lardons

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 (Shiitake mushrooms can be substituted for king oyster mushrooms.)

• 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.