Timing is the key.
The most solid vegetables are roasted first, and the more delicate added later. Basted with an orange-based teriyaki marinade, the vegetables are especially good on hearty brown rice. Steamed brown rice, preferably made with short-grain rice. To make the teriyaki, in a medium bowl, whisk together the soy sauce, orange zest, orange juice, scallions, mirin or sherry, sesame oil, ginger, garlic, pepper, and brown sugar, if using sherry. Place the broccoli stems and carrots in the roasting pan and toss with the teriyaki.