There are not many meals that we repeat often. I enjoy experimenting and making new recipes but there are some meals that I make basically the same for years because we love it so much. But I have tweaked them in how I make them so that they are more efficient.
Teriyaki, whether it’s chicken or beef, is one of those meals and while the protein is grilling I’ve found the easiest and best way to cook the vegetables.
I hand off the marinated meat for my husband to grill outside and get the rice going or soba noodles stir fried. When I stir fried the vegetables I had to cook them in batches so they would evenly cook. By roasting them they all get evenly cooked and are done in no time. Plus I have one less pan on the stovetop to juggle. I’ve tried adding a dash of sesame oil or other flavorings, but this is our favorite way, simple and easy with salt and pepper.
Oven Roasted Teriyaki Vegetables
Ingredients
- Cabbage, chopped
- Carrots, peeled and sliced 1/4 inch thick
- Broccoli florets
- Olive oil
- salt and pepper to taste
Instructions
- Heat oven to 425 degrees.
- Toss vegetables with olive oil on a baking tray (or use an olive oil sprayer). Sprinkle with salt and pepper.
- Roast for 15 minutes or until vegetables are cooked.
