Teriyaki Broccoli and Carrots (Easy!)
A quick and easy Teriyaki Broccoli recipe that's deliciously flavorful. Simple to assemble, and a great side dish served plain or with cooked rice or quinoa.
Servings: 4
Ingredients
- 7-8 cups broccoli florets*
- 3 medium carrots
For the teriyaki sauce:
- 1/4 cup tamari (or soy sauce)
- 3 Tbsp. pure maple syrup (or brown sugar)
- 1/3 cup vegetable broth or water
- 2 tsp. rice vinegar
- 1-2 cloves garlic
- 2 tsp. ginger, freshly grated
- 1 Tbsp. cornstarch
Optional (for serving):
- Cooked rice or quinoa, sesame seeds for garnish
Instructions
- Make the teriyaki sauce: Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
- Cut broccoli into bite-sized florets. Slice carrots on a diagonal.
- In a large pan over medium-high heat, add broccoli, carrots, and 1/3 cup water. Cover and let steam/sauté for about 6-7 minutes or until veggies are crisp-tender. (Stir occasionally and add a splash more liquid if needed.)
- Then re-stir the teriyaki sauce and add to pan. Stir to combine. Heat for about 2-3 minutes or until sauce has slightly thickened.
- Serve with cooked rice/quinoa and garnish with sesame seeds if desired.
Notes
*Broccoli: 7-8 cups florets equals about 2 large bunches.
Sauce: This recipe is fairly heavy on the sauce, so slightly reduce if desired.
For gluten-free: Use GF tamari.
Nutrition Per Serving (Estimate)
Calories: 125 kcal | Carbohydrates: 26 g | Protein: 7 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 710 mg | Fiber: 6 g | Sugar: 11 g | Vitamin A: 8635 IU | Vitamin C: 145 mg | Calcium: 106 mg | Iron: 2 mg
