- Preheat oven to 425ºF and line a medium baking sheet with parchment paper. Spread carrots on baking sheet and drizzle with ¼ cup teriyaki takumi. Toss to coat. Roast for 15 minutes.
- Drizzle carrots with remaining teriyaki takumi and use tongs to gently toss. Roast for 10-15 minutes longer, until carrots are fork tender.
- Transfer carrots to a serving platter and top with pomegranate arils and chopped parsley. Serve hot.