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Prepare the mushrooms: Heat a large skillet or frying pan over medium-high heat. Add some oil and the mushrooms and season. After a few minutes, go in with the smoked paprika, soy sauce and maple syrup and cook until caramelized. Set aside in a bowl.
Prepare the Brussels Sprouts: Toss the halved Brussels sprouts with olive oil, salt, and pepper.
Char the Sprouts: Add the sprouts to the hot pan, cut side down. Cook for 3–4 minutes without stirring, allowing the cut sides to char and develop a golden-brown crust. Flip and cook for an additional 2–3 minutes until the sprouts are tender but still crisp.
Glaze the Sprouts: Lower the heat to medium. Mix together the cranberry, maple and balsamic with a bit of oil and drizzle it over the sprouts. Toss to coat evenly, letting the glaze caramelize slightly (about 1–2 minutes).
Toss and Serve: Add the sprouts to the same bowl as the mushies with the pecans and parsley. Serve in a large bowl on Christmas Day.