Food & Wine USA - (11)November 2020

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50 NOVEMBER 2020

I’M ALWAYS the guy telling folks that bacon is the best way to take

roasted vegetables to the next level or that smoked ham hocks are

the boost your braised greens need. But come holiday season, you

need recipes that satisfy meat eaters and vegetarians alike. From

steeping greens in umami-packed miso butter to studding roasted

brussels sprouts with savory mushroom “lardons,” your Thanks-

giving sides will never be the same. —JUSTIN CHAPPLE

Meatless and Marvelous

Umami-rich ingredients pack bold

flavor into these five vegetarian sides.

MAD GENIUS TIPS

Move over, bacon;

gently cooking king

oyster mushrooms with

soy sauce and smoked

paprika intensifies their

flavor and gives them a

chewy texture.

Roasted Brussels Sprouts and

Onions with Mushroom Lardons

ACTIVE 35 MIN; TOTAL 50 MIN

SERVES 8 TO 10

A duo of alliums—shallots and pearl

onions—becomes irresistibly sweet when

roasted, making them the ideal partner for

brussels sprouts. Bacon, the go-to

Thanksgiving side dish star, is replaced

with “lardons” made from king oyster

mushrooms for a vegetarian side that

meat lovers will crave.

11 / 2 lb. fresh brussels sprouts, halved

(or quartered, if large)

8 oz. fresh red pearl onions

8 oz. medium shallots, halved

lengthwise

6 to 8 thyme sprigs

1 / 2 cup extra-virgin olive oil, divided

1 / 2 tsp. black pepper

11 / 2 tsp. kosher salt, divided

1 lb. king oyster mushrooms, cut into

(^1) / 2 -inch cubes
1 Tbsp. soy sauce
1 tsp. 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 min-
   utes. Remove from oven; remove and dis-
   card 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 start-
   ing to brown, 6 to 8 minutes. Reduce heat
   to medium-low; cook, stirring occasion-
   ally, until nicely browned and nearly crisp,
   6 to 8 minutes. Remove from heat. Stir in
   soy sauce, smoked paprika, and remain-
   ing^1 / 2 teaspoon salt. Transfer mushrooms
   to paper towels to drain. Stir mushroom
   mixture into brussels sprout mixture just
   before serving.
   NOTE Shiitake mushrooms can be
   substituted for king oyster mushrooms.

photography by DAVID MALOSH

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