Crunchy carrot sticks displayed prominently on the counter or in full view in the fridge encourages reaching for a healthy snack instead of a sweet treat. These little morsels are just the right size for snacking or serving with dip and add bright color to the lunch plate. Precut carrot sticks, or baby carrots, available in the grocery store aren’t your only option. You can make carrot sticks from whole carrots with nothing more than a sharp knife and vegetable peeler.
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Choose fresh, crisp carrots free of blemishes or soft spots.
Wash the carrots under cold running water to remove any traces of soil or debris. Pat the carrots dry with a paper towel.
Pare the carrots by removing thin strips of the outer peeling with a vegetable peeler. Begin at the largest end of the carrot, making long even strokes to the small end. Turn the carrot after each stroke to work your way around the outside of the carrot. Cut off both ends of the carrot with a knife.
Lay the carrot down in a cutting board and cut it into two halves, about 4 inches long. If you prefer shorter carrot sticks, or your carrots are more than 8 inches long, cut the carrot into thirds.
Place the carrot half on the cutting board and hold it in place with your hand. Use your dominant hand to insert the tip of a knife into the end of the carrot. Gently lower the blade of the knife so that it aligns with the center of the carrot half. Place the heel of your hand on the back of the knife blade and press it down to cut the carrot section in half.
Place the cut carrot flat side down on the cutting board and repeat the procedure to cut it into the desired size of carrot sticks.
Repeat the procedure until all carrot sections have been cut into sticks.