An easier, speedier way to eat more vegetables

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It's the same thing every year. We overindulge during the holidays, then make solemn (and quickly abandoned) promises to eat healthier and shed pounds. So here's a sane and simple resolution that will help you achieve both goals in a single stroke -- eat more vegetables.

The only problem is the time it takes to prep and cook them. This is why I love my food processor. Those beets? You can grate and sauté them in minutes. Same for the carrots and parsnips. Best of all, having sautéed your grated veggies in a bit of oil, you have maximized their flavor, as opposed to steaming or boiling them, which dilutes it.

Enhance the finished product however you want — with nuts, your favorite spices or herbs, or a squeeze of citrus or other acid. Just be sure to put a mix of colors on the plate; for the most part, the brighter the color, the better the nutrition.

And you don't even have to cook your shredded veggies. Just toss them with lemon juice, extra-virgin olive oil, and a pinch of salt and pepper.

Shredded Spicy Carrots

Start to finish: 15 minutes. Servings: 4.

2 tablespoons vegetable oil

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

Kosher salt

¼ teaspoon red pepper flakes (or to taste)

Fresh lime juice

¼ cup chopped fresh scallions

¼ 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.

Nutrition information per serving: 160 calories; 100 calories from fat (63 percent of total calories); 11 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 4 g fiber; 8 g sugar; 4 g protein; 210 mg sodium.

Shredded Parsnips With Walnuts

Start to finish: 15 minutes. Servings: 4.

2 tablespoons extra-virgin olive oil

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

Kosher salt

¼ cup walnuts, toasted and chopped

¼ 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 5 minutes. Stir in the walnuts, raisins, sage and a splash of lemon juice.

Nutrition information per serving: 230 calories; 110 calories from fat (48 percent of total calories); 12 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 30 g carbohydrate; 6 g fiber; 12 g sugar; 3 g protein; 135 mg sodium.

Shredded Beets With Balsamic

Start to finish: 15 minutes. Servings: 4.

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

½ 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 5 minutes. Stir in the vinegar and cherries, then cook, covered, until tender, about 2 minutes more.

Nutrition information per serving: 180 calories; 60 calories from fat (30 percent of total calories); 7 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 25 g carbohydrate; 5 g fiber; 17 g sugar; 3 g protein; 210 mg sodium.