Healthy options for the holidays

The Associated Press
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We overindulge during the holidays, then make solemn (and quickly abandoned) promises to eat healthier and shed pounds in the new year. So here’s a sane and simple resolution that will help you achieve both goals in a single stroke — eat more vegetables.

Shredded beats with balsamic, shredded parsnips with walnuts and shredded spicy carrots. — Photo by The Associated Press

Shredded spicy carrots

Start to finish: 15 minutes

Servings: four

2 tablespoons vegetable oil

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

Kosher salt

1/4 teaspoon red pepper flakes (or to taste)

Fresh lime juice

1/4 cup chopped fresh scallions

1/4 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 three minutes. Add the red pepper flakes and cook, stirring often, until the carrots are just tender, about two minutes. Stir in a bit of lime juice and the scallions and peanuts.

Shredded parsnips with walnuts

Start to finish: 15 minutes. Servings: four

2 tablespoons extra-virgin olive oil

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

Kosher salt

1/4 cup walnuts, toasted and chopped

1/4 cup golden raisins

1 teaspoon chopped fresh sage

Fresh lemon juice

In a large skillet over medium, heat the oil. Add the parsnips and a pinch of salt, then cook, stirring often, until the parsnips are tender, about five minutes. Stir in the walnuts, raisins, sage and a splash of lemon juice.

Shredded beats with balsamic

Start to finish: 15 minutes. Servings: four

2 tablespoons extra-virgin olive oil

1 pound beets, peeled and grated using the small grating disk of a food processor

Kosher salt

2 tablespoons balsamic vinegar

1/2 cup dried cherries

In a large skillet over medium, heat the oil. Add the beets and a pinch of salt and cook, covered, stirring often, for five minutes. Stir in the vinegar and cherries, then cook, covered, until tender, about 2 minutes more.

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