Fresh-Pressed Olive Oil Club

Roasted Brussels Sprouts and Onions with Mushroom Lardons

Roasted Brussels Sprouts and Onions with Mushroom Lardons

Some of our favorite members of the Brassica family, brussels sprouts, star in this vegan-friendly mélange of seasonal vegetables. Large king oyster or shiitake mushrooms can be found at many supermarkets or Asian food emporiums. Feel free to substitute other meaty mushrooms, such as portobellos or creminis.


  • 1 1/2 pounds fresh brussels sprouts, halved (or quartered, if large)
  • 8 ounces fresh red or white pearl onions
  • 8 ounces medium shallots, peeled and halved lengthwise
  • 6 to 8 fresh thyme sprigs
  • 1/2 cup extra virgin olive oil, divided use
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons coarse salt (kosher or sea)
  • 1 pound king oyster or shiitake mushrooms, stemmed, cut into 1/2-inch cubes
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika


Step 1

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

Step 2

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

Serves 8 to 10 — Recipe from Food and Wine, November 2020