“Soy” Glazed Brussels Sprouts with Bacon
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!
My favorite bacon is sugar free, uncured bacon from Butcher Box. You can use this link to get 10% off your first order + free bacon!
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!
Looking for more delicious paleo side dishes? Try my Thyme Roasted Radishes & Onions, or Dairy Free Cheesy Broccoli Casserole!
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
- ¼ cup coconut aminos
- 3 tbsp olive oil, sesame oil, or avocado oil
- 1 tbsp rice wine vinegar
- 2 cloves minced garlic
- ½ tsp Red Boat fish sauce
- ½ 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.
40 Comments on ““Soy” Glazed Brussels Sprouts with Bacon”
I hope to make these for Thanksgiving this year. They sound AMAZING!!! Quick question… Could I sub gluten free soy sauce for the coconut aminos? I’m not concerned with being Whole30 compliant right now, and I already have plenty of gf soy sauce in the house, but I know the flavors are a little different. I’d hate to ruin what sounds like a fantastic recipe!
Hi! I am nervous to say yes because GF soy sauce is WAY saltier than coconut aminos! If you do try it, I would cut it by half!
Thanks so much for responding. That absolutely makes sense. I’m going to go ahead and use the coconut aminos just to be on the safe side. I hope you have a fantastic Thanksgiving!!
Thank you! I hope they turned out well!
They were great, and I’m making them again for Christmas!! Thank you!!
These are amazing!! I’ve been looking for a great veggie side to bring to my in laws Thanksgiving dinner this year and as soon as I tried these I knew this was my winner! Thank you so much!!
Yay! So glad to hear it!