Servings
Font
Back
Easy Teriyaki Roasted Veggies
5 from 27 votes

Easy Teriyaki Roasted Veggies

Roasted vegetables coated in a homemade teriyaki sauce combine tender textures and a balance of sweet and savory flavors. The recipe uses a mix of portobello mushrooms, broccoli, asparagus, and red bell peppers, roasted to develop a slight caramelization. A sauce made from soy sauce, rice vinegar, mirin, garlic, ginger, brown sugar, and honey is thickened with cornstarch to glaze the vegetables, creating a glossy finish with a subtle kick if red pepper flakes are added.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 142 kcal
Course: Side Dish
Cuisine: Asian

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

    Cup of Yum
  1. Pre-heat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. Roast for 8 minutes.
  6. 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.
  7. 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.  
  8. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 142

% 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.