Roasted carrots garnished with chopped herbs, dried cranberries, and pistachios, served on a dark plate with a metal spoon.

Teriyaki Roasted Carrots with Cranberries and Pistachios

Serves 8
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes

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

  1. 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.  
  2. 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.  
  3. Serve hot topped with chopped pistachios and parsley.  

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Teriyaki (122)Entrees (336)Oven (154)Cold Weather Comforts (43)
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