2 tablespoons of unsalted butter, melted 1 tablespoon garlic, minced 1 cup of heavy cream 2 tablespoons of Kikkoman® Soy Sauce ¼ cup of parmesan 2 sweet potatoes, sliced 4 purple carrots, sliced 2 parsnips, sliced 2 yellow carrots, sliced 2 orange carrots, sliced 1 medium red onion, sliced 1 cup of Kikkoman® Panko Bread Crumbs Herbs, for garnish ¼ cup pistachios, chopped
Preheat oven to 400°F.
Using two wooden spoons, thinly and carefully hasselback all root vegetables.
In a baking dish, add heavy cream, garlic, butter, pepper, and Kikkoman® Soy Sauce. Stir together.
Gently lay down hasselback vegetables in the cream sauce. Make sure all liquid is evenly dispersed. Sprinkle with Parmesan cheese and Kikkoman® Panko Bread Crumbs.
Cover the pan with foil and bake for 50 minutes, remove foil and continue to bake for another 25 minutes.