Just adding that, previous to watching the show I already didn’t like rounds... the show just confirmed that I wasn’t alone. I didn’t think that was clear in my OP. Also, in the photo, you can see I sprinkled chilli crisp on mine.

I like carrots however they are cut :-)

I also like them any way/shape/form.🥕👍🏻

I just cut carrots today for pot roast. For similar dishes (stew, beef bourguignon) I almost always cut them in chunks on the diagonal. I was trying to think when I last cut them in rounds. Depending on what I’m making, it’s usually grated, diced, chopped, julienned, sticks, diagonal pieces/chunks or whole. My memory is my mom would usually cut them in rounds or sticks. She made that marinated carrot salad where they were always cut in rounds. For one thing, I think the salad was called ”Gold Carrot Coins” or something like that. Tasty!

I care more about flavor and texture than looks, though I love looking at Dcarch's carats. For me the problem with rounds is that unless you have Nantes carrots, there's too much taper to make them evenly enough sized to cook to the same texture together, at which point, I'd prefer chunks, where the difference doesn't bother me. And Nantes aren't really thick enough to make good coins. Come to think of it, though, I think self-glazed coins is one the best things to do with horse carrots. But then, stew carrots are the best of all and coins would fall apart, so chuncks are best of all, too. ;)

I don't eat cooked carrots much unless whole baby. I don't think I'd have a preference. Raw in salad though, that eluded me for most of my life. My mom cuts them in thin rounds which I find annoying to deal with, though less annoying than quartered into sticks. I've finally decided that grated is easiest, or julienned if I feel like putting in the effort.

Carrot buttons!!Love them....when I make soup, the cuisinart makes carrot buttons quick as a flash. Love glazed carrot buttons, with bittons there is mpore room for the glaze.

I have to admit that I really hadn't thought about it until now. I find that I'm always slicing the carrot in half or quarters and then chopping fine or in hunks.

Upon seeing your photo, neely, I guess I really don't like rounds either. It's interesting to see that others feel the same.

I really dislike carrots cut in rounds, too! I NEVER cook them that way. I dice for a hot veggie and cut them into sharply angled slices to use on veggie trays. I also cannot abide carrots sold in plastic bags, esp those little nubs sold as 'baby' carrots. They all always taste like mildew to me.

I think my Mum thought carrot rounds were a bit common which always makes me laugh. I'll eat any shaped carrot. I agree with Linda - more surface for glaze too!

For cooked carrots, I either cut the carrot into halves or thirds, each piece then split lengthwise into quarters - or cut on the diagonal while rotating the carrot. For salads, I julienne and then usually vinegar. Rounds don’t offend me and I think it all tastes the same, but just isn’t my habit.

I never make them! I don't think the taste is as good as batons, sections or whole carrots. They have too much surface area to retain their flavour imo. I will also never buy preprepped carrots or carrots in plastic bags. As soon as any veg is cut it starts to lose its taste. I either buy bunches or, in winter, loose carrots.

I only use carrots when I make soup or stock, and I have recently switched to dehydrated carrots, so that I will always have them on hand for the rare times that I make soup. I prefer parsnips because I like the flavor better.

I will buy carrots at farmers' markets and then roast them with chicken, in which case I cook them in large pieces. I find that dehydrated carrots are just as good as grocery store carrots when used in soup, and this way I do not have to chop them. I used to grate carrots for soups before I started using dehydrated ones.

I do like raw carrot sticks with dips - Roquefort or Ranch - but I do not put them in salads.

I'm not keen on carrots that are cut into rounds and looking like sad little coins!!! Cut a little on the diagonal and they're so much nicer to look at. :) Cut on alternating diagonals and you'll get neat little wedge shapes. Cut into big chunks or longish thin strips it's so much prettier. Even a tiny dice is nice. :O)

Well that was interesting, I’d say half like and half don’t. I guess it shows how different we all are yet the same as well. Thanks for all those replies.

I guess I started disliking them years ago when a friend who was married to an Asian girl, stayed with us for a time and taught me how to cook Chinese food. His carrots were never cut in rounds and I guess I got used to how they looked.

Maybe Nigella thinks like your Mum Islay Corbel Lol.

Carrot coins probably remind Brits of school dinners. Tasteless carrot discs, probably frozen, sitting under the lights in the bain marie having any flavour progressively sweated out of them.

ps I don't like dice either, for the same reason as discs: too great a surface area.

I guess I'm an odd one out - I like different cuts, depending on the dish - round slices in soups, chunks in stews/pot roast, julienne in pasta dishes, small dice in casseroles and pot pies, and long slivers made with a vegetable peeler in green salads.

Also not a fan of so-called baby carrots - I find them lacking in flavor, and I'm not a fan of buying peeled/precut veggies either.

It depends on the baby carrots. The local organic ones that are true baby carrots, not knuckles cut off of big carrots, when fresh, are mighty tasty. The other kind are pretty nasty. The in between ones are fine for over cooking :) I sometimes use them as bedding for Awesome Chicken.

I like rounds in soup or stew. I like whole or half in pot roast. I like cubes in other dishes. I do not have a problem with the skinny ends, because if they don't go in the freezer for stock, I eat them as I am chopping, lol

Just thought of carrots I don't like. Those tiny twee perfect cubes that were popularized with nouvelle cuisine.

I'm laughing about the diced carrot comments, I guess I have the same association with frozen peas and carrots (which were awful, or at least tasteless). I started dicing them for my grandson and he never took to larger cuts so I keep dicing them. If i cook for adult dinners, I cut them the same as for a veggie tray - on the diagonal, a pretty severe angle . I think they are much prettier than pennies. I don't make stews anymore but probably would do small chunks instead of pennies.

I love carrots! I buy the 5# bags. I don't care how they're cut, but my preferred method for steaming is on the diagonal.

Gotta agree that carrots cut in rounds remind me of the nondescript carrots of frozen or packaged nature that leave much to be desired.

However, I buy and use and eat carrots as a large staple item, mostly during the cold season when the local summer farm produce is not available.

I use carrots in so many ways!

The easiest that I like to do with them is to cut them in thick diagonal slices and dunk them into a pot of low boiling water for three to four minutes. They get just about tooth ready, are precooked just a bit and are ready to use just as is with maybe some balsamic and a touch of peanut oil, or to be dropped into an almost finished pot of something. I will cook up about a pound or more like this and put them into a canning jar in the fridge and there they are, all ready to eat or to use, easily . In the winter time we have some carrots most days.

I never thought that I could love carrots so much, ever! They were always low on my food radar, or not at all. Now, we have a wonderful relationship!

The other thing that I do the most with them is to make them in long shreds and either keep them as is a glass jar or put them into a hot skillet and let them caramelize a bit, no oil unless you want it. The shredded ones are great on a sandwich or atop anythin on the plate.

So versatile!

I've never, ever cut then in coins. I prefer cutting them in half, then half again if needed and then dice. Or, cut a chunk of the tip, turn the carrot 1/4 turn, cut another chunk, turn and cut again. A multi-sided chunk.