Garlic Balsamic Teriyaki

Garlic Balsamic Teriyaki

Yields4 Servings

Teriyaki Sauce:
  cup soy sauce
  cup mirin
 1 tbsp garlic, chopped
 ½ tbsp balsamic garlic, chopped
 1 tsp Garlic Balsamic vinegar
 1 tbsp grated ginger
 1 ½ tsp sugar
 1 tsp honey
Ingredients
 1 corn cob, corn removed
 1 large head broccoli, cut in pieces
 1 medium head cauliflower, cut in pieces
 2 carrots, sliced diagonally
 3 bell peppers (1 red, 1 green, 1 yellow), sliced
 1 large onion, sliced
 2 yellow potatoes, cubed
 1 package Aidell’s teriyaki meatballs
 2 tbsp olive oil

1

Mix the teriyaki sauce ingredients in a small pan. Simmer for 7 - 10 minutes. Set aside.

2

Preheat oven to 400ᵒ.

3

Coat roasting pan with olive oil. Place cut vegetables and meatballs in pan. Roast for 20 minutes.

4

Stir vegetables, roast for another 20 minutes. Continue baking until lightly browned and fully cooked.

5

Add teriyaki sauce and mix thoroughly. Bake for another 10 – 15 minutes.

Ingredients

Teriyaki Sauce:
  cup soy sauce
  cup mirin
 1 tbsp garlic, chopped
 ½ tbsp balsamic garlic, chopped
 1 tsp Garlic Balsamic vinegar
 1 tbsp grated ginger
 1 ½ tsp sugar
 1 tsp honey
Ingredients
 1 corn cob, corn removed
 1 large head broccoli, cut in pieces
 1 medium head cauliflower, cut in pieces
 2 carrots, sliced diagonally
 3 bell peppers (1 red, 1 green, 1 yellow), sliced
 1 large onion, sliced
 2 yellow potatoes, cubed
 1 package Aidell’s teriyaki meatballs
 2 tbsp olive oil

Directions

1

Mix the teriyaki sauce ingredients in a small pan. Simmer for 7 - 10 minutes. Set aside.

2

Preheat oven to 400ᵒ.

3

Coat roasting pan with olive oil. Place cut vegetables and meatballs in pan. Roast for 20 minutes.

4

Stir vegetables, roast for another 20 minutes. Continue baking until lightly browned and fully cooked.

5

Add teriyaki sauce and mix thoroughly. Bake for another 10 – 15 minutes.

Garlic Balsamic Teriyaki

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