Teriyaki Carrots and Snap Peas

Teriyaki Carrots and Sugar Snap Peas is a vibrant, savory-sweet vegetable stir-fry. Tender-crisp carrots and sugar snap peas are coated in a Paleo and Whole30 compatible, soy-free teriyaki sauce and finished with aromatic herbs and sesame seeds. It’s hard not to go back for seconds! We like to enjoy this dish with Air Fryer Teriyaki Chicken.

Why You’ll Love This Recipe

Taste: A balance of natural sweetness from the carrots and snap peas, sharp zing from fresh ginger, and a savory, umami punch from a Whole30-complatible teriyaki base (made with coconut aminos).

Kid-Friendly: The sweet and savory teriyaki flavor is a hit with both children and adults. 

It’s Paleo and Whole30: Having no gluten, grains, or dairy, it is the perfect dish if you need to keep it Paleo or Whole30 friendly.

Ingredients You Will Need

Carrots: are root vegetables that are perfect for cooking or roasting and have a natural sweetness and robust flavor.

Sugar Snap Peas: are root vegetables that are perfect for cooking or roasting and have a natural sweetness and robust flavor.

Scallions: also known as green onions, are a mild-flavored immature onion harvested before a big bulb forms. They add the perfect mild onion flavor to this teriyaki carrots and sugar snap peas dish.

Ginger Root: imparts a zesty, warm flavor that elevates the overall taste with a hint of spiciness and a deep aroma.

Gochugaru (Korean Chili Pepper Flakes): is a sun-dried Korean chili powder or flake with a mild, slightly sweet, and smoky flavor. I purchase mine from Thrive Market.

Sesame Oil: commonly used in Asian and Middle Eastern cuisines, it is derived from sesame seeds. I purchase mine from Thrive Market.

Teriyaki Coconut Aminos: is a gluten free and soy-free alternative to traditional soy sauce with spices like ginger and garlic added.

Sesame Seeds: are tiny, nutrient-dense oil seeds having a rich, nutty flavor. I purchase mine from Thrive Market.

Instructions

Heat sesame oil: in a large skillet.

Add the sliced carrots: stirring occasionally and cooking for 10 minutes.

Add the sugar peas: stirring in with carrots and cooking for 3-5 minutes, depending how crisp you like the sugar snap peas. We like them crisp so I do 3 minutes for this step as they will cook longer when adding remaining ingredients.

Add sliced scallions: minced ginger, Gochugaru chili flakes, and teriyaki coconut aminos, stirring well to coat the carrots and sugar snap peas. Cook for 5-8 minutes or till the liquid starts to evaporate and the veggies begin to caramelize.

Sprinkle with sesame seeds: and garnish with reserved green onions.

Enjoy!

Recipe Tips and Tricks

Cut carrots thin: Slice carrots on the bias so they cook as faster.

Trim the peas: Snap the ends off the sugar snap peas and pull off any tough side strings.

Dry your produce: Pat the washed vegetables completely dry so they sear instead of steaming.

Recipe Variations

Mushrooms: Add sliced shiitake or button mushrooms.

Cashews: Top with roasted cashews for an extra crunch.

Red Bell Peppers: Add bell pepper cut into chunks rather than strips so they stay crisp.

Storage Tips

You can store the teriyaki carrots and sugar snap peas in the fridge for 5 days when placed in an airtight glass container.

FAQ’s About Teriyaki Carrots and Sugar Snap Peas

Do you cut the tips off sugar snap peas?

Yes, cut the tip off one end and pull the stringer off the other. This results in a snap pea that is easier to chew.

Can you overcook sugar snap peas?

If they are overcooked the pods will fall apart and the flavor destroyed.

What to serve with teriyaki carrots and sugar snap peas?

Grilled proteins such as burgers, steak, and shrimp or to keep the dish plant based, serve over brown rice.