Make the Shiitake Bacon (can be made ahead and stored at room temp): Preheat the oven to 325°F and line a large baking sheet with parchment paper. Toss the shiitake mushrooms with the olive oil and 1 tablespoon of the tamari and and toss to coat. Spread in an even layer on the baking sheet. Roast 30 to 40 minutes or until dark brown and lightly crisp around the edges.
In a small bowl, combine the additional 1 teaspoon tamari with the sesame oil and rice vinegar. Pour over the roasted Brussels sprouts. Top with the shiitake bacon, sesame seeds, and microgreens, if using.
Recipe by Love and Lemons at https://www.loveandlemons.com/brussel-sprouts/