These “Soy” Glazed Brussels sprouts with Bacon are such an amazing sweet and savory side dish! The “soy” sauce is made with coconut aminos, making this a Whole30 friendly and gluten free dish.
During a recent trip to Capital Grille with some friends, they split a side of Soy Glazed Brussels Sprouts with Bacon. Unfortunately I couldn’t try them since regular soy sauce is made with wheat. They couldn’t stop raving about how amazing they were, and said, “you should try to recreate this but make it Whole30!” – Challenge accepted 🙂
The sauce in this recipe is a combination of coconut aminos, garlic, fish sauce, rice wine vinegar, olive oil, and red pepper flakes. It creates a flavor very similar to soy sauce, but with a slight sweetness from the coconut aminos. Combined with the salty bacon, it is AMAZING!
I chopped up the bacon and cooked it for 8 minutes before adding the sauce-coated Brussels sprouts. This allows them to get a little crispy.
You could serve these with some fried eggs and avocado for an amazing Whole30 and Keto breakfast!
Ok, let’s get cookin’!
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"Soy" Glazed Brussels Sprouts with Bacon
- 1 lb brussels sprouts stems removed and halved
- 6 strips sugar free, uncured bacon chopped into 1-2 inch pieces
- 1/4 cup coconut aminos
- 3 tbsp olive oil, sesame oil, or avocado oil
- 1 tbsp rice wine vinegar
- 2 cloves minced garlic
- 1/2 tsp Red Boat fish sauce
- 1/2 tsp crushed red pepper flakes
- Preheat oven to 425. Line a rimmed baking sheet with parchment paper.
- Add bacon pieces to the baking sheet and cook for 8 minutes.
- Meanwhile, make the sauce. Combine coconut aminos, oil, vinegar, garlic, fish sauce, and red pepper flakes in a small bowl and whisk well. Add the chopped brussels sprouts to a bowl and pour the sauce over them. Toss to coat well.
- Remove the bacon from the oven and add the sauce-coated brussels sprouts. Toss to combine so the bacon fat is mixed in with everything else.
- Cook for an additional 15 minutes or until the brussels sprouts and bacon are crispy.