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Easy Teriyaki Roasted Veggies Recipe

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4.3 from 167 reviews

A quick and flavorful recipe for Easy Teriyaki Roasted Veggies featuring a medley of baby portobello mushrooms, broccoli florets, asparagus, and red bell pepper tossed in a homemade sweet and savory teriyaki sauce. Perfect for a healthy weeknight side or a vibrant main dish served over rice or noodles.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 8 oz baby portobello mushrooms (crimini mushrooms)
  • 4-5 oz chopped broccoli florets
  • 4-5 oz asparagus (6 thick spears)
  • 2 oz sliced red bell pepper
  • spray oil (avocado, olive, or other healthy oil)

Teriyaki Sauce

  • 1/4 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup mirin
  • 2 cloves garlic, minced
  • 1/2 tsp grated ginger or ground ginger paste
  • 3 TBSP brown sugar
  • 2 TBSP honey
  • 1/4 tsp red pepper flakes (optional)

Thickening Mixture

  • 1 TBSP corn starch
  • 2 TBSP cold water

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
  2. Make Sauce Base: In a bowl, whisk together the soy sauce, rice vinegar, mirin, minced garlic, grated ginger, brown sugar, honey, and red pepper flakes if using. Set this savory-sweet sauce aside.
  3. Prepare Vegetables: Clean the mushrooms by wiping them with a damp paper towel, trim the stems, then halve or quarter the larger ones, leaving smaller ones whole. Chop the broccoli into large florets, trim the woody ends off the asparagus, and slice the red bell pepper into sections. Keep the bell pepper and asparagus separate as they will be added later.
  4. Start Roasting Broccoli and Mushrooms: Line a sheet pan with parchment paper if desired. Spread the broccoli florets and mushrooms on the pan, spritz lightly with spray oil, and drizzle about 2-3 tablespoons of the prepared teriyaki sauce over them. Roast in the oven for 8 minutes.
  5. Thicken Teriyaki Sauce: While the vegetables roast, pour the remaining teriyaki sauce into a small saucepan and heat over medium-high until it begins to bubble. Mix the corn starch with cold water until dissolved, then slowly add this mixture to the sauce while stirring vigorously. Reduce heat to a simmer and cook until the sauce thickens to your liking. Remove from heat and set aside.
  6. Add Remaining Vegetables and Continue Roasting: After the initial 8 minutes, add the asparagus and red bell pepper to the sheet pan. Continue roasting all the vegetables together for another 8-10 minutes or until tender to your preference.
  7. Serve: Arrange the roasted vegetables atop bowls of cooked rice or noodles and drizzle with the thickened teriyaki sauce. Enjoy hot for a satisfying and colorful meal that serves 2 to 4 people depending on portion size.

Notes

  • Mirin is a sweet Japanese rice wine and can often be found in the Asian foods section or specialty markets. If unavailable, substituting with a mix of sugar and rice vinegar can work.
  • Adjust the amount of red pepper flakes based on your preference for spice or omit for a milder flavor.
  • Spray oil helps prevent sticking and adds healthy fat but you can also toss vegetables in a light drizzle of olive or avocado oil before roasting.
  • Roasting times may vary depending on oven and vegetable thickness; check tenderness and avoid overcooking for best texture.
  • This recipe pairs well with steamed rice, udon, or soba noodles for a complete meal.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Japanese
  • Diet: Low Fat

Find it online: https://ellarecipe.com/easy-teriyaki-roasted-veggies-recipe/