I’m perfectly content to nosh on these Teriyaki Brussels Sprouts and Carrots over a pile of brown rice and call it dinner. My family may be asking where I hid the meat. Feel free to embellish this with any protein you like, or keep it vegan and call it Meatless Monday, or Meatless Wednesday, or whatever serves you. You can also ditch the rice and use it as a side dish. You’ve got options.
- 1 lb Brussels sprouts, halved (quartered if extra large)
- 1/2 lb carrots (2-3 medium), sliced into 1/4-inch thick coins
- 2 Tbsp olive oil
- 1 tsp toasted sesame oil
- 1/3 cup teriyaki sauce (not marinade)
- 1 tsp balsamic vinegar
- 1/4 cup sliced green onions
- 1 Tbsp toasted sesame seeds
- Cooked rice
Trim and halve the Brussels sprouts. If they’re extra large, quarter them. Peel and slice carrots into 1/4-1/2 inch thick coins (the thinner, the quicker they will cook). Slice the green onions (you’ll need about 1/4 cup).
In a wok (or saute pan with high sides), heat olive oil and sesame seed oil over medium heat. Once oil is hot (and shimmers), add Brussels sprouts to pan. Cook them, stirring occasionally, until they start to caramelize around the edges (about 5 minutes).
Add carrots and stir in teriyaki sauce and 2 Tbsp water. Continue to cook over medium heat, stirring often, for 6-10 minutes, or until carrots are tender to your liking.
Turn off heat. Stir in balsamic vinegar, sliced green onions and sesame seeds. Serve over cooked rice.