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Teriyaki Roasted Carrots with Cranberries and Pistachios
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
Steps
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