Grab a sheet pan and whip up these Easy Teriyaki Roasted Vegetables for a quick + tasty side dish! This one pan recipe pairs great with noodles, rice, tofu, or shrimp.
As a food blogger, I sure get stuck in my share of food ruts.
I find a sauce/dish/veggie I love and put it on heavy rotation until my husband basically begs for something new to eat. Lately it’s been shrimp and veggie bowls with my trusty homemade Szechuan sauce. I’ll amp up the Sriracha content of the sauce and pretend it’s something new, but really it’s the same scrumptious sauce on repeat.
Desperate to shake things up, I decided I needed a good old fashioned sweet-and-sassy teriyaki sauce in my face. The ingredients are similar, but the sticky sweetness of this sauce was a welcome wake up call to my veggie game.
Since I’m always stir frying my face off, I opted for roasted veggies (oh heck yes!) and happily emptied my crisper drawer out onto the sheet pan.
The results were delicious and I’m so excited to share these crazy easy roasted veggies with y’all today!
Easy Teriyaki Roasted Veggies
Easy Teriyaki Roasted Veggies
- 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, etc…)
- 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.
Need a sugar-free sauce?
Though it’s far from authentic teriyaki sauce, this tasty Balsamic Soy Sauce tastes amazing with roasted vegetables! It’s a thin sauce (so more like a marinade) and full of flavor.
- 1 TBSP sesame oil
- 1 TBSP low sodium soy sauce (or tamari if GF)
- 2-3 TBSP balsamic vinegar
- 1/2 tsp minced garlic
- 1/4 tsp ground/minced ginger
- 1/4 tsp crushed red pepper flakes
Whisk above ingredients together and you’re good to go! Feel free to adjust garlic/ginger/soy sauce to taste by adding more to your liking. Extra garlic is always welcome around here! Need extra sauce? Simply double the recipe and you’re good to go.
hungry for more?
- Sheet Pan Roasted Honey Garlic Shrimp and Broccoli
- Szechuan Shrimp and Broccoli
- Sriracha Glazed Seared Scallops
- Vegan Ramen Bowls with Edamame and Mushrooms
If you get a chance to try these Easy Teriyaki Roasted Vegetables, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!