• NOTE: Prepare the mushroom bacon first and while cooling prepare and cook Brussels sprouts.
• Preheat oven to 425 degrees
• Remove any bruised, wet, damage outer leaves
• Using a paring knife, trim off the bottoms sprouts, just the dried and brown portion of the stem
• Cut the sprouts in half lengthwise through the stem
• Place in colander and rinse and drain until dry
• In large bowl mix with the olive oil, salt and pepper to taste
• Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside
  
• Shake the pan from time to time to brown the sprouts evenly
• Sprinkle with more salt and serve

Mushroom "Bacon"

• Preheat oven to 350 degrees
• Slice mushrooms thinly
  
• Place mushrooms in a large bowl; add soy sauce, olive oil and season with salt
• Evenly spread mushrooms in a single layer on a baking sheet lined with parchment paper. 
• Place in oven and carefully tossing with every 5 to 10 minutes, until dry and crisp, taking care not to burn about 20 minutes total.
• Remove from baking dish; mushroom "bacon" may be used hot or at room temperature