Teriyaki Broccoli and Carrots (Easy!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
125 kcal
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Course
Side Dish
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Cuisine
Asian, Vegan, gluten-free
Teriyaki Broccoli and Carrots (Easy!)
Description
Teriyaki Broccoli and Carrots center on broccoli florets and sliced carrots cooked until crisp yet tender by steaming and sautéing together with water in a covered pan. The accompanying teriyaki sauce combines tamari or soy sauce, pure maple syrup for sweetness, vegetable broth for depth, rice vinegar for acidity, garlic, and freshly grated ginger, balancing savory, sweet, and aromatic elements. Cornstarch acts as a thickener to give the sauce a pleasantly thick texture once heated.
The sauce is added to the cooked vegetables and heated further, coating them evenly and slightly thickening for a glossy finish. The use of tamari allows for a gluten-free version, and sweetness can be adjusted by maple syrup quantity. The dish maintains a fresh vegetable texture and vibrant taste without overpowering heaviness.
Serving this dish over cooked rice or quinoa adds substance and complements the sauce. Sprinkling sesame seeds at the end provides additional texture and visual appeal. The recipe’s focus on fresh ingredients and a balanced sauce makes it suitable as a main for vegetarian meals or a side vegetable for an Asian-inspired dinner.
Ingredients
- 7-8 cups broccoli about 2 large bunches, florets
- 3 carrot about 1-1.5 cups sliced, medium
For the teriyaki sauce:
- 1/4 cup tamari (or soy sauce)
- 3 Tbsp. pure maple syrup (or brown sugar)
- 1/3 cup vegetable broth or water
- 2 tsp. rice vinegar (I use unseasoned)
- 1-2 cloves garlic
- 2 tsp. ginger, freshly grated
- 1 Tbsp. cornstarch (or arrowroot or other thickener)
Optional (for serving):
- rice cooked; for garnish
- quinoa
- sesame seeds
Instructions
- Make the teriyaki sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
- Cut broccoli into bite-sized florets. Slice carrots on a diagonal.
- In a large pan over medium-high heat, add broccoli, carrots, and 1/3 cup water. Cover and let steam/sauté for about 6-7 minutes or until veggies are crisp-tender. (Stir occasionally and add a splash more liquid if needed.)
- Then re-stir teriyaki sauce and add to pan.* Stir to combine. Heat for about 2-3 minutes or until sauce has slightly thickened.
- Serve with cooked rice/quinoa and garnish with sesame seeds if desired.
Notes
- Adjust the amount of the teriyaki sauce if you prefer a lighter coating on the vegetables.
- Use tamari instead of soy sauce to keep the recipe gluten-free.
- Sauté the vegetables over medium-high heat with water to steam and tenderize without overcooking.
- Garnish with sesame seeds when serving for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 26g | 9% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 710mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 8635IU | 173% |
| Vitamin C | 145mg | 161% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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