© 2014 mathewguiver

Roasted teriyaki carrots and broccoli florets

I’m often disappointed with store bought marinades for vegetables. As you might expect, I much prefer making my own.

I can I keep the sauce nice and thick so that is really sticks to the vegetables. Then, roast them in a hot oven until they’re nice and charred. Talk about yum!

This quick teriyaki marinade recipe is especially good with carrots and broccoli, but I imagine it’d also be great with onions and maybe bamboo stalks.

Sauce ingredients:

Dehydrated or fresh pineapple
Soy sauce
Sesame oil
Agave
Black pepper
Ground finer
Garlic powder
Water

You’ll also need:

Carrots
Broccoli

Directions:

1. Start by soaking a handful of dehydrated pineapple in hot water to rehydrate them.

2. Let soak for ten minutes, then drain the water.

3. Place pineapple pieces along with about 1/4 c of soy sauce, and 2 Tbsp each of both sesame oil and agave. Then season to taste.

4. Coat raw raw vegetables in sauce then spread out on a parchment paper lined cookie sheet. You’ll definitely want just the florets of the broccoli, and I also sliced my carrots in half.

5. Roast in an oven preheated to 350 degrees fahrenheit until the edges have gone nice and crispy. Feel free to char the edges a bit for extra flavor!

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