Easy Teriyaki Roasted Veggies
User Reviews
5
Easy Teriyaki Roasted Veggies
Description
Easy Teriyaki Roasted Veggies offers a flavorful vegetable side or main dish featuring a medley of earthy mushrooms, crisp-tender broccoli and asparagus, and sweet red bell pepper. The vegetables are first lightly oiled and partially roasted, then coated with a thickened teriyaki sauce made from soy, rice vinegar, mirin, and sweeteners. The sauce enhances the natural flavors and adds a sticky glaze that intensifies during roasting. This gentle roasting method maintains a good balance of softness and slight crispness in the vegetables.
The teriyaki sauce carries layers of garlic and ginger notes, accented by optional red pepper flakes for heat. The use of cornstarch slurry ensures a smooth and clingy sauce that coats each piece evenly. This approach lets the sauce caramelize lightly on the vegetables without burning.
Serve this dish as a versatile side with steamed rice or grilled proteins, or enjoy it as a vegetarian main. The mix of vegetables can be varied according to what’s available, and the sauce formula adapts well to different spice levels or slight substitutions.
Mirin adds sweetness and depth; if unavailable, substituting white wine or dry sherry with additional honey helps keep the balance. Cornstarch can be swapped with arrowroot, tapioca, or potato starch. Toasted sesame seeds or chopped onions can be added for extra texture and flavor.
Ingredients
- 8 oz portobello mushrooms crimini mushrooms, baby
- 4-5 oz broccoli chopped florets
- 4-5 oz asparagus (6 thick spears)
- 2 oz red bell pepper sliced
- Cooking spray oil avocado, olive, etc
HOMEMADE TERIYAKI SAUCE:
- ¼ cup soy sauce low sodium
- ¼ cup rice vinegar
- ¼ cup mirin
- 2 cloves garlic minced
- ½ tsp ginger grated, or ground ginger paste
- 3 TBSP brown sugar
- 2 TBSP honey
- ¼ tsp red pepper flakes (optional)
- 1 TBSP corn starch
- 2 TBSP water cold
Instructions
- Pre-heat oven to 400 degrees F.
- Whisk together all sauce ingredients except the corn starch + water. For a spicier sauce add the red pepper flakes. For a mild sweet and savory sauce, skip the pepper flakes. Set aside.
- Clean and chop your veggies. For the mushrooms, wipe clean with a slightly damp paper towel, trim the stems, then cut each in halves or quarters. I like the leave the smaller ones whole. Roughly chop your broccoli into large florets. Slice the ends off your asparagus, slice bell pepper into sections, and keep separate as they'll be added to the pan last.
- Line sheet pan with parchment paper (if desired) and top with broccoli and mushrooms. Spritz lightly with a little healthy spray oil and drizzle 2-3 TBSP of your sauce over the veggies.
- Roast for 8 minutes.
- While you wait, thicken the sauce. Heat a small saucepan to medium-high heat with your teriyaki sauce. Dissolve your cornstarch in cold water. Once bubbling, add cornstarch mixture to the sauce, stirring vigorously to mix. Reduce heat to simmer. Heat sauce until it reduces to desired thickness, stirring occasionally. Remove from heat and set aside until ready to serve.
- Once your 8 minutes are up on the broccoli/mushrooms, add the asparagus and bell pepper and roast for an additional 8-10 minutes or until desired tenderness.
- Serve veggies atop a bowl of noodles or rice with teriyaki sauce. Yields 2-4 servings based on preference.
Notes
- Mirin can be substituted with white wine or dry sherry plus extra honey to maintain sweetness.
- Vegetable selection is flexible; onions or snap peas can be added for variety.
- Arrowroot powder, tapioca starch, or potato starch may replace cornstarch for thickening.
- Use gluten-free tamari instead of soy sauce to make this dish gluten-free.
- Toasted sesame seeds are a tasty garnish option to add texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 664mg | 28% |
| Potassium | 398mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 872IU | 17% |
| Vitamin C | 47mg | 52% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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