Yield: 6 servings

Ingredients:

1 lb. fresh carrots, ends trimmed
1/2-cup orange juice
2 Tbs. extra virgin olive oil
5 cloves roasted garlic, squeezed from skins and finely chopped
1/2 tsp. hot red pepper flakes
2 Tbs. pine nuts
1/2-cup finely chopped fresh mint
1 teaspoon sea salt or other coarse salt

Instructions:

1. Use grating disc of a food processor or a hand grater to shred carrots.
   
2. Place them in a medium bowl. Stir in orange juice, olive oil, garlic and pepper flakes.
   
3. Heat a small, dry skillet on medium and add pine nuts. Cook, shaking pan constantly, until they are fragrant and lightly browned — about 5 minutes.
   
4. Add toasted nuts to carrots and toss.
   
5. Add herbs, toss and season to taste with coarse salt. Serve immediately.