Easy Teriyaki Roasted Veggies

Easy Teriyaki Roasted Veggies

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 grains, tofu, chicken and/or seafood too!

Serve with your favorite asian-style noodles, gluten-free zucchini noodles, quinoa, or rice.

Course Side Dish
Cuisine Asian
Keyword Teriyaki Roasted Veggies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Author Jenn Laughlin - Peas and Crayons


  • 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...)


  • 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)
  • 1 TBSP corn starch
  • 2 TBSP cold water


  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.

Recipe Notes

* Mirin is a Japanese sweet rice wine available in most grocer's international foods aisle. No mirin? No problem! Simply use white wine or dry sherry with an extra 1 TBSP of honey.

I used a little over 1 pound of veggies, feel free to mix and match your favorites based on what you have on hand! Onion would be an amazing addition as would snap peas. Toasted sesame seeds also make a tasty addition for topping this dish.

Arrowroot powder, tapioca starch, or potato starch may be used in place of the corn starch to thicken the sauce. GF Tamari may be used as a gluten-free alternative to soy sauce.

See post below for a lightened-up sugar-free sauce featuring a balsamic-soy combo that rocks my socks!