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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!
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
Ingredients
- 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
Instructions
- 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.
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
The. Best. Brussels. Sprouts. EVER.
Made this recipe for Thanksgiving, and I don’t think I ever want brussels sprouts any other way. So good. Easy to make, and they taste delicious. Even the leftovers are good…I know, I went back and finished them!
Thank you so much Marissa!
This is the best Brussels sprouts recipe I’ve ever made. My husband (who hates all Brussels sprouts) said he would eat these everyday.
I have been making these on repeat at our house. My kids love them and are actually eating brussel sprouts which they’ve never done before!
I first tried this recipe about a month ago and have continued to make it 2-3 times/week ever since. The BEST brussels I’ve ever been able to make at home and that sauce would be delish on anything!! Thank you so much for this recipe!
Yay! So glad to hear this, Sarah! Thanks!
Made these with my picky (albeit lovely) mother in law, and she loved them as much as I did! So yummy!! A must try!
Great thank you!!
Hi! I’m looking forward to trying these! Do you think I would be able to skip the fish sauce? Thanks!
Yes definitely! You can just add a little salt instead.
I love brussels sprouts, but lets face it, salted and roasted can get a little boring after a while. This was the perfect facelift for one of my go-to veggies. Tasted like delicious takeout, but didn’t make me feel like regrets after I ate it. LOVE.
I never like brussels sprouts until trying this recipe, so yummy! I look forward to making this dish again!
Delicious and different!!
Thanks, Christine!