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"Soy" Glazed Brussels Sprouts with Bacon

A delicious Whole30 side dish made from brussels sprouts, bacon, and a gluten free/soy free sweet and salty sauce.
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 4 people
Calories 386kcal
Author Mary Smith


  • 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.


Calories: 386kcal | Carbohydrates: 14g | Protein: 11g | Fat: 32g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 788mg | Potassium: 561mg | Fiber: 4g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 97mg | Calcium: 55mg | Iron: 2mg