- Preheat oven to 400ºF and line a baking sheet with parchment paper. In a large mixing bowl combine carrots, cranberries, teriyaki sauce, butter, honey, garlic and black pepper. Stir to coat.
- Pour onto prepared baking sheet and bake for 15 minutes. Stir carrots to flip and continue to cook for 15-20 minutes longer until carrots are tender and lightly browned around edges.
- Serve hot topped with chopped pistachios and parsley.
Teriyaki Roasted Carrots with Cranberries and Pistachios
Yield
8
Prep Time
10 minutes
Cook Time
35 minutes
Total Time
45 minutes
kikkoman products used:
ingredients
2 pounds carrots, peeled and sliced into large pieces
1 cup fresh cranberries
2 tablespoons Kikkoman® Teriyaki Marinade & Sauce
2 tablespoons unsalted butter, melted
1 tablespoon honey
1 teaspoon garlic, minced
¼ teaspoon black pepper
2 tablespoons pistachios, chopped
1 tablespoon parsley, chopped
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
