Teriyaki Roasted Veggies


When it comes to roasting vegetables, I’m a huge fan. I’ve always been a huge fan of veggies in any sort (when I was about 5, my favorite food was salad; I was a weird child) 😉 . When you add teriyaki in the mix, you have me sold.

When you roast or bake meals with a sugar element in it (like balsamic or, in this case, teriyaki, it crystalizes and provides an added crunch- yum!)

This is my favorite go-to side dish. I eat these as a snack or add them to some rice & protein and make a meal! If you’re interested in how you can make these more substantial, check out this recipe for my Teriyaki Chicken Stir Fry Bake.

Here’s What You Need:

  • 3 cups of raw broccoli
  • 2 cups raw carrots
  • 1 cup cherry tomatoes
  • 3 tablespoons minced garlic
  • 2 tablespoons EVOO
  • About 1 cup teriyaki sauce

What to do:

  1. Wash and prep your veggies
  2. In a large pan, toss veggies with garlic, EVOO, and teriyaki
  3. Roast in an oven at 400 degrees for about 40 minutes, tossing every 15 minutes

It doesn’t get much easier than that!


Fixers, this entire pan is:

  • 6 green
  • 3 blue

Questions for you:

  1. What’s your favorite side dish?
  2. Are there any vegetables you don’t like?
  3. What’s for dinner tonight?

1 Comment

  • Reply Feel Good Friday; vol. 17 April 22, 2016 at 7:05 am

    […] Teriyaki Roasted Vegetables […]

  • Leave a Reply