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

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Instructions

1. Use grating disc of a food processor or a hand grater to shred carrots. Place them in a medium bowl. Stir in orange juice, olive oil, garlic and pepper flakes. 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. Add toasted nuts to carrots and toss. Add herbs, toss and season to taste with coarse salt. Serve immediately.