The Oblique (Roll) Cut

Cut the end off a carrot at a 45 degree angle. Roll the carrot a quarter turn toward you and cut again at the same angle. Keep rolling and cutting. Each piece ends up with two slanted faces and a lot of surface, which helps it brown in a roast and soak up glaze. It also looks better in a stew than plain coins. Use it on carrots, parsnips, zucchini and daikon. Try to keep the pieces about the same size so they finish together.