Roasted Carrots with Whipped Ricotta and Spiced Butter
Sweet roasted carrots served over cool, smooth whipped ricotta and finished with a warm paprika butter. A bright, easy side that feels a little special.
Ingredients
Contains optional added salt for older eaters. Skip it for babies under 12 months.
- 900 g carrot, peeled, large ones halved lengthwise1.98 lb carrot, peeled, large ones halved lengthwise
- 30 ml extra-virgin olive oil2.03 tbsp extra-virgin olive oil
- 90 ml butter6.09 tbsp butter
- 2.5 ml paprika0.51 tsp paprika
- 240 ml ricotta cheese1.01 cup ricotta cheese
- 15 ml maple syrup1.01 tbsp maple syrup
- salt (to taste), for over-1s and adults only
Steps
Roast the Carrots
- Heat the oven to 400F (200C) and line a sheet pan with parchment.
- Peel the carrots and cut any large ones in half lengthwise so they cook evenly.
- Toss the carrots with the olive oil and spread them in a single layer on the pan.
- Roast for about 25 minutes until tender and lightly browned at the edges.
Make the Spiced Butter
- Melt the butter in a small saucepan over medium heat.
- Stir in the paprika, lower the heat to medium-low, and simmer about 1 minute until fragrant.
- Strain the butter through a fine mesh sieve and set it aside until needed.
Whip the Ricotta and Assemble
- Blend the ricotta and maple syrup in a food processor until smooth and fluffy, about 1 minute.
- Spread the whipped ricotta across a serving dish and top with the roasted carrots.
- Drizzle the spiced butter over the top and serve warm. For over-1s and adults, add a pinch of salt and a little chili to taste.
Nutrition
- Calories
- 290
- Protein
- 6g
- Fat
- 22g
- Carbs
- 19g
Tips by age
Roast the carrots until very soft, then cut into finger-length sticks rather than coins. Serve a small spoon of plain ricotta and skip the maple syrup and salt for this age.
Choking safety: Round carrot coins are a choking hazard. Cut carrots into soft lengthwise sticks and make sure they squash easily between your fingers.
Serve soft roasted carrot sticks with a little whipped ricotta. Use only a light drizzle of the spiced butter and keep added salt out for this age.
Choking safety: Cut carrots into soft sticks, not coins, and check they are tender enough to mash easily.
Serve as written with carrots cut into bite-size pieces or short sticks. Hold the added salt and offer just a small amount of the spiced butter.
Choking safety: Cut roasted carrots into bite-size pieces to avoid large firm chunks.
Serve as written, cutting larger carrots into easy-to-eat pieces. A pinch of salt to taste is fine at this age if you like.
Serve as written. Most kids this age enjoy the carrots whole or halved, and you can add the optional chili to taste if they like a little heat.
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