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Teriyaki Brussels Sprouts and Carrots

Teriyaki Brussels Sprouts and Carrots

25 MIN

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.

Sauce Talk

This recipe calls for teriyaki sauce, not marinade. It should indicate on the label. Or, you can try to gauge the consistency. The former is thicker and resembles BBQ sauce, while the latter resembles soy sauce.

  • 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.

Serves 2-3.

Meal Prep Tips

Up to 4 days in advance: Trim and halve the Brussels sprouts. Slice the carrots. Keep them in separate covered containers in the fridge.

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