Teriyaki Carrots

2- 12 oz. Bags of sweet baby Carrots ( I use Green Giant real baby carrots)

1 – 10oz. Bottle of Gluten Free Teriyaki sauce ( I use Kikkoman)

2 Tablespoons minced Garlic (if you like garlic add more)

1 Teaspoon GF, MSG Free Season Salt

Preheat oven to 375* F.

Wash and rinse Carrots then spread them out in a 9×13 inch baking pan. ( I prefer to use glass or stone ware) Pour teriyaki sauce over carrots, making sure all carrots are submerged in sauce. Spread garlic over carrots then sprinkle with season salt. Bake for 30-35 minutes or until carrots are fork tender. Serve warm and enjoy!

Variations: I have also made this on top of the stove in a cast iron skillet as a stir fry. Adding thinly sliced beef or chicken and other vegetables.

Note: If you use the larger size carrots, baking or cooking time will be longer.