Why Carrots Should Always Be Cut into Rounds, Not Sticks

published Jan 27, 2015
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(Image credit: Christine Gallary)

Let’s face it: A crudité platter is really just an excuse to eat dip. As virtuous as I feel eating raw vegetables, the large amount of dip I try to get onto each bite probably negates any of the vegetables’ health benefits. Since carrots are such a staple on a vegetable platter, I’m here to tell you why you should ditch the carrot sticks forever and cut them into rounds instead!

To put it simply, carrot rounds maximize your dipping potential. The usual flimsy carrot sticks don’t have a very wide surface area to pick up chunky dips, plus the top half stays disappointingly dip-free unless you do the uncouth thing and double dip.

(Image credit: Christine Gallary)

Carrot rounds, though? Think of them like chips — lots of flat surface area that you can easily pile dip onto and eat in one bite. No double dipping required.

Carrot rounds are also easier to cut than carrot sticks. I cut carrots at an angle to create oval chips. Unlike celery, which is long and evenly shaped, carrots are tapered and getting uniform sticks usually requires a lot of wasteful trimming. When piled together, a mix of small and large carrot rounds look a little better than a pile of carrot sticks that are varying lengths.

So let’s all ditch the carrot sticks and embrace carrot rounds instead!