Carrots are one of the most delicious vegetables, and definitely one of the healthiest. These brightly colored, nutrient-rich gems are delicious in an endless number of dishes, or can always be eaten crunchy and raw. Learn a new technique for cutting carrots, and you'll be sure to use it over and over again.
Wash the carrots under cool running water. Remove the green tops and discard them.
Place the clean carrots on the cutting board. Slice off the stem end of the carrot with a sharp knife, and discard. Slice off the tip of the carrot, and discard.
Peel the carrots with a sharp vegetable peeler, removing a very thin layer to preserve as much of the carrot as possible.
Slice the carrots in a roll cut. Do this by slicing the tip of the carrot at a 45 degree angle. Roll the carrot one quarter turn, and slice it again, at the exact same angle as the prior cut.
Continue rolling the carrot one quarter turn until you reach the top of the carrot. Make each slice about 1/4 inch thick.
If the carrots are very large and you want smaller slices, cut the carrots in half lengthwise first, and then proceed with the roll cut.
Roll cutting carrots is a handy skill to have. Once you've mastered the technique with carrots, try it with larger vegetables such as zucchini or turnips.