What's Up, Doc?

I just noticed how my brain works (and yes, it’s a little scary). I was thinking about slicing up some carrots (see below), and then I thought that carrots would make a great subject for a Substack post. Then I thought about what the title should be, which led me to think about the 1972 Barbra Streisand/Ryan O’Neal movie., What’s Up. Doc? Oddly my first thought wasn’t Bugs Bunny or my beloved friend Doc Willoughby. I couldn’t remember a lot about the movie but was pretty sure it didn’t have anything to do with carrots so I decided to watch it. The movie is so much fun. If you don’t want to watch the whole thing, you can check out minute 11:00 and hear Barbra say it.

Wow. I have to wonder how I get anything done. And yet I do: I am very productive somehow. I did eventually slice the carrots (see below).

Be sure to listen to the fabulous Cole Porter song You’re the Top from the movie while you cook the recipe below. Ryan O’Neal joins Barbara Streisand. It will make you happy. And also, from Casablanca originally, As Time Goes By, which I totally forgot was in the movie. This too, will make you happy.

This recipe was in the very first issue of ChopChop, and I can’t begin to count how many times it reappeared in the magazine, classes, and newsletters. They’ve become a favorite, even for people who think they don’t like cooked carrots. One little girl wrote to us and said: “I told my mom I would give her a million dollars if she let me make these.”

Carrots are usually orange, but there are white, red, purple, and yellow varieties too. You can use any color in this recipe, where the natural sugar in the carrots caramelizes to turn the vegetables dark, sweet, and crisp-edged.

Hands-on Time 10 minutes/Total Time 55 minutes/Makes 4 servings

What can you learn from making this recipe?

Organization, turning the oven on, scrubbing, measuring, roasting, counting, drizzling, slicing, math (double or halve the recipe), cleaning up!

Kitchen Gear

• Cutting board

• Sharp knife (adult needed)

• Measuring spoons

• Rimmed baking sheet

• Pot holder

Ingredients

• 1 pound carrots, scrubbed but not peeled

• 1 tablespoon olive or vegetable oil

• 1 teaspoon kosher salt

Instructions

1. Turn the oven on and set the heat to 400 degrees.

2. Cut off a little bit from both ends of each carrot. Depending on the size of the carrot, then cut them into thirds. And if they’re very thick, then cut the thirds in half (great math opportunity).

3. Put the carrots on the baking sheet, drizzle with the oil, and sprinkle with the salt. Rub the carrot pieces until they’re lightly coated with oil. Spread them out in a single layer.

4. Once the oven temperature has reached 400 degrees, put the baking sheet in the oven and bake until the carrots are browned and crispy, 35 to 45 minutes. Serve right away.

Get Creative

• Add 1 or 2 garlic cloves, peeled and finely chopped, to the raw carrots.

• Add 1 teaspoon paprika, chili powder, or curry powder to the raw carrots.

• Sprinkle the cooked fries with 2 tablespoons chopped fresh dill, cilantro, basil, or mint.

• Drizzle the cooked fries with 1 teaspoon fresh lemon or lime juice.

• Drizzle the cooked fries with 1 tablespoon plain yogurt.

• If your carrots are the skinny kind, roast them whole!

Five Ways to Eat Carrots

• Dip in ranch dressing or hummus.

• Spread with nut butter and top with raisins.

• Cut into coins and use them like crackers to make tiny cheese “sandwiches.”

• Use a peeler to shave into ribbons.

• Add shredded carrots to your mac and cheese, tacos, or spaghetti sauce.

When my kids were little they didn’t fuss about what shape their pasta was but I know a lot of kids who have to have a particular shape. I never understood this until I starting cutting carrots this (not-very-kid-friendly) way.

1. Peel the carrots. Cut them in half lengthwise.

2. Stand the halves up and slice one side so that you can put that now-flat side on the cutting board to steady it.

3. Start slicing as thinly as you can. I find it easier to turn it around midway.

If you’re looking to increase your own- or someone else’s- carrot consumption, these are the ticket.

I’m trying to figure out what to call this shape but I can’t (it isn’t any of these below). Any thoughts?

Carrots aren’t just crunchy, sweet, and fun to eat—they’re packed with amazing benefits for your body. These bright orange vegetables have superpowers that keep you strong, healthy, and ready for action!

Ever heard that carrots help you see in the dark? Well, they won’t exactly give you night vision, but they do contain vitamin A, which keeps your eyes sharp and healthy. In addition to helping us see better, vitamin A helps our bodies fight off infections, supports hair health, and keeps our bones strong.

Carrots also help with digestive health as they contain high levels of fiber. The fiber from carrots feeds beneficial intestinal bacteria to improve overall gut health and digestion. Think of fiber as a natural broom that sweeps through your digestive system, clearing out waste and keeping everything moving smoothly!

Additional nutritional benefits from carrots include potassium, which helps regulate blood pressure, and biotin, which is important for fat and protein metabolism. Did you know that carrots are mostly made up of carbohydrates and water? Carbohydrates are your body’s main source of energy, helping you stay active and alert throughout the day. Since carrots are also packed with fiber, they provide long-lasting energy without causing a sugar crash. Plus, their high water content helps keep you hydrated! So next time you crunch on a carrot, know that you’re fueling your body with natural energy and hydration.

Carrots are incredibly versatile and can be used in so many delicious ways! Enjoy them raw by dipping them in hummus or ranch for a crunchy snack. Add shredded carrots to sandwiches, wraps, or salads for extra flavor and texture. Blend them into smoothies for a natural touch of sweetness.

Nidhi Kejriwal is a medical student at University of California Riverside School of Medicine. Her love for cooking stems from nutrition—choosing wholesome, plant-based ingredients that energize her body. Her favorite way to eat carrots is roasting them, and then drizzling with honey and a sprinkle of cinnamon.

• On average, each American eats just over 10 pounds of carrots a year.

• The heaviest carrot ever recorded weighed 22.44 pounds!

• There are around 100 varieties of carrots.

• 9 carrots contain about as much calcium as 1 glass of milk.

• It takes about 70 days for a carrot to grow from a seed to a root ready for harvest.

• Carrots are composed of roughly 87% water.