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posted: 1/8/2014 6:38 AM

Shredded Spicy Carrots

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  • A food processor makes quick work of a trio of sides: shredded beets with balsamic, from left, shredded parsnips with walnuts and shredded spicy carrots.

      A food processor makes quick work of a trio of sides: shredded beets with balsamic, from left, shredded parsnips with walnuts and shredded spicy carrots.
    Associated Press

 

2 tablespoons vegetable oil

1 pound carrots, peeled and grated using the large grating disk of a food processor

Kosher salt

teaspoon red pepper flakes (or to taste)

Fresh lime juice

cup chopped fresh scallions

cup unsalted peanuts, toasted and chopped

In a large skillet over medium, heat the oil. Add the carrots and a pinch of salt, then cook, stirring often, for 3 minutes. Add the red pepper flakes and cook, stirring often, until the carrots are just tender, about 2 minutes. Stir in a bit of lime juice and the scallions and peanuts.

Serves four.

Nutrition values per serving: 160 calories, 11 g fat (1 g saturated), 14 g carbohydrate, 4 g fiber, 8 g sugar, 4 g protein, 0 cholesterol, 210 mg sodium.

Sara Moulton for The Associated Press

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