Easy Teriyaki Roasted Veggies
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted mushrooms, broccoli, asparagus, and peppers coated in a glossy teriyaki glaze. Sweet, savory, and aromatic with a hint of heat. Vegetable-forward side that works with grains, noodles, or protein.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 705mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 517mg
- Calcium
- 45mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 705MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.