These “Soy” Glazed Brussels Sprouts with Bacon combine sweet and savory flavors for an irresistible side. The sauce uses coconut aminos to keep the dish Whole30 friendly and gluten free.
On a recent visit to Capital Grille, friends shared a side of Soy Glazed Brussels Sprouts with Bacon and couldn’t stop raving about them. I couldn’t taste theirs because traditional soy sauce contains wheat, so I set out to recreate the dish in a Whole30-friendly version.
The glaze in this recipe blends coconut aminos with garlic, fish sauce, rice wine vinegar, oil, and crushed red pepper. It mimics the savory depth of soy sauce while adding a gentle sweetness from the coconut aminos. Paired with salty bacon, the result is deeply flavorful and balanced.
I chop the bacon into 1–2 inch pieces and roast it for about 8 minutes first so it starts to crisp and releases flavorful fat. Tossing the halved Brussels sprouts in the sauce before adding them to the pan helps them caramelize and pick up that sweet-savory coating.
This recipe works well for dinner or brunch—serve with fried eggs and avocado for a delicious Whole30 or keto-friendly breakfast.
Looking for more paleo-friendly sides? Try Thyme Roasted Radishes & Onions or Dairy Free Cheesy Broccoli Casserole.
Let’s get cooking!
“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 fish sauce
- ½ tsp crushed red pepper flakes
Instructions
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Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
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Spread the chopped bacon on the prepared sheet and roast for about 8 minutes to begin crisping.
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While the bacon starts cooking, whisk together the coconut aminos, oil, rice wine vinegar, minced garlic, fish sauce, and red pepper flakes in a small bowl. In a separate bowl, toss the halved Brussels sprouts with the sauce until evenly coated.
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Remove the baking sheet from the oven, add the sauce-coated Brussels sprouts to the bacon, and toss so the bacon fat is incorporated.
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Return the sheet to the oven and roast an additional 15 minutes, or until the Brussels sprouts are tender and caramelized and the bacon is crispy. Serve hot.
Nutrition
Carbohydrates: 14 g |
Protein: 11 g |
Fat: 32 g
Nutrition facts are estimates and may vary based on ingredients and portion sizes. For the most accurate results, weigh ingredients and calculate per serving.