How To Cut Carrot Sticks

Carrots chopped into batons on a chopping board.

5 from 1 vote

Follow this easy tutorial on How To Cut Carrot Sticks. Rather than buying costly pre-cut versions, we will show you how you can easily make your own at home!

Prep Time10

Total Time10

Course: Side Dish, Snack

Cuisine: British

Diet: Gluten Free

Servings: servings

Calories: 25kcal

Author: Lauren Woodger

Equipment

Ingredients

4 medium Carrots

Instructions

Step 1: Prepare the Carrots

Start by selecting fresh carrots. Look for firm carrots with a vibrant orange colour, free from any soft spots or blemishes.
Wash the carrots thoroughly under running water to remove any dirt or debris.
If necessary, peel the carrots using a vegetable peeler to remove the outer skin. This step is optional, as the skin is edible and contains additional nutrients, so the choice is yours.

Step 2: Cutting the Carrots

Place the carrot on the chopping board.
Using a sharp knife, cut off both ends of the carrot to create a flat surface on both sides.
With a steady hand, make a vertical cut down the length of the carrot to halve it.
Place both halves flat-side down on the cutting board.
Make a horizontal cut across both of the carrot halves, so you are left with four quarters.

Step 3: Creating Carrot Sticks

Take one carrot quarter and place it flat-side down on the cutting board.
Cut the carrot lengthways into 2 or 3 sticks, depending on how thick you would like the batons.
Repeat the above steps for the remaining carrot quarters.

Notes

Storage

You can make a big batch of the sticks and store them in the fridge to use throughout the week. Store them in an airtight container, or add some cold water to the container for extra freshness and to stop the carrots from drying out. This will keep them nice and fresh. They will keep like this for around a week.

Tips & Tricks

- If you prefer thinner or thicker carrot sticks, just slice the four quarters of the carrots into thicker or thinner slices.
- Always cut away from your body and keep your fingers away from the blade of the knife.

Nutrition