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The Dish You Should Be Bringing To Thanksgiving, From Love Wellness Advisor Molly Knauer

mollysbestmollysbest Posts: 21Member, Medical Advisory Board ✭✭
edited January 21 in THE KITCHEN

These carrots are always a part of my Thanksgiving spread. They add an interesting and creative twist on the traditional roasted carrots and are not only SUPER easy to make, but always a table favorite. You can sub out carrots for another base like brussel sprouts or acorn squash however the cooking time will vary based off of what you will be subbing for. 

Ingredients: (serves 4)

  • 12 large carrots
  • 4 tbsp olive oil
  • Sea salt
  • pepper
  • 1/2 cup pomegranate seeds
  • 4 sprigs of thyme
  • 3 tbsp fresh ricotta cheese


  1. After rinsing the carrots, cut off the heads, cut in half and again vertically to create rough strips
  2. Coat in a bowl with 2 tbsp olive oil, salt and pepper
  3. Heat 2 tbsp of olive oil in a pan for about 5 minutes or until warm
  4. Add the carrots in a single layer, evenly spread
  5. Let them cook without turning or touching them for about 15 minutes. Avoid the temptation to toss or turn! This is how we get the beautiful char
  6. Flip them over and cook for another 5 minutes on the other side
  7. Remove the carrots and place them on a serving platter
  8. Sprinkle the pomegranate seeds, fresh thyme, and ricotta over the carrots and serve!





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