First you cut them into the correct length, then you cut them to the correct height, then you cut them to the correct width. Cylinders become sheets become sticks.
My grandmother was an amazing cook and one thing she used to make when we visited was buttered carrots. She’d take baby carrots and run them through the cusinart with the slicer attachment, then cook them in the microwave with tons of butter and salt. She loved the ease of the microwave and lived through the era of “gourmet microwave cooking” and cooked many of her vegetables that way - I resisted this trend when I started cooking but later learned that microwaving - vs boiling or sautéeing - preserves more nutrients in the vegetable. And I love how the veggies stay crisp.
However I’m not emulating my grandmother in many ways tonight. I’m following the basic recipe, but I bought real carrots, not baby ones, and I hand cut them. And before dinner I’m going to sauté them with more butter than I should.