We’ve all had those days when everything seems to be happening all at once – especially around the holidays! So, with Easter around the corner, it’s nice to plan a simple, easy-to-make menu to include in your spread that will have even the pickiest of eaters hopping over to your table.
Our Kid-Approved Roast Carrot Sticks & Creamy Dip recipe checks all the boxes. Most little ones, those in the WMBT HQ included, love the bright flavour of raw carrots. So we decided to turn it up a notch. These oven-roasted carrots get perfectly crispy, elevating their natural sweetness when paired with the dip. This nibbler is guaranteed to be a hit with tiddlywinks and the adults, too!
The best part? It’s ridiculously easy to make that even your kids can get in on the action. This recipe is a great one to have in your back pocket for last-minute school snacks and perfect as a side dish to your holiday spread.
And guess what mums, this is only ONE of many more “Easterrific” recipes included in our WMBT Happy Easter booklet. In this series, you’ll find plenty of nutrilicious ways to make mealtimes extra fun for your family. So if you enjoy this recipe, be sure to check that one out!
More Reasons To Love Carrot Sticks
Eagerly waiting for the Easter bunny while running around searching for eggs are surefire ways to make both kids and adults work up an appetite.
Sure, you could grab a bag of chips at the store and call it a day, but these quick fixes are loaded with excessive salt, preservatives, and who knows what else. So, if you’re a clever mum looking for a way to serve up some veggies, this recipe is too adorable to pass over.
TASTE: The process of roasting the carrots amplifies their innate sweetness, making them a lip-smacking treat.
MEET-CUTE: If your picky eater turns away from veggies, serving them up in a fun, creative way piques their interest. Carrots are a great starter because of their texture, flavour, and bright colour.
SUPER HEALTHY: Carrots are a rich source of beta-carotene, Vitamin A, fibre, and Vitamin K.
FINGER FOOD: Tiny fingers love finger food – especially those that come with a cool, creamy vegetable dip. Expect big smiles and smeared cheeks as evidence.
MAKE AHEAD: This recipe only takes 15 minutes to prepare, but because busy mums have a ton on their plate, why not make it ahead? Having a snack or side dish that can be prepped in advance is a time (and sanity!) saver, especially during the holiday rush. Cut and coat your carrots in the morning to make midday preps go even faster.
Let Your Hunney-Bunnies Help Out
Build a core memory and make this recipe a part of your new family Easter tradition! Your kids will look forward to whipping up and eating their culinary creations – especially because they made it with you. This also teaches them how to be responsible and exposes them to tasks in the kitchen.
One of the best ways to get kids eating their veggies is to make the food look fun! This Roast Carrot Sticks and Creamy Dip is not only quick, easy, and nutritious, but they’re irresistible too!
Meet the WMBT Stickie® silicone suction plate. Support your curious munchkin on their confidence-growing food journey, while enjoying the peace of mind knowing there won’t be upturned tableware on the floor. Easily secure this silicone snack box onto almost any solid surface and let the little beasts nosh to their heart’s content.
More Veggies, Please!
Our Roast Carrot Sticks and Creamy Dip recipe is easy and delicious as it is. But, it’s also super versatile for all taste preferences! So if you’re up for adding variety and colour to your tot’s Easter meal, here are a few alternatives or add-ons you can also place on your Stickie Plate that go great with the vegetable dip:
- Broccoli
- Cauliflower
- Zucchini
- Squash
- Capsicum
- Brussels Sprouts
Ready for the kitchen party? Let’s hop to it!
Roast Carrot Sticks and Creamy Dip
Makes | 1 Stickie Plate Prep | 15 minutes
Ingredients
CARROT STICKS
- 2 large carrots
- 1 tbsp coconut oil
- ½ tsp turmeric
- ½ tsp paprika
- ½ tsp Italian herb mix
CREAMY DIP
- 1 tbsp olive oil
- 150 g (2 cups) sweet potato, grated
- 1 tbsp honey
- 1 tsp cumin
- 250 g (1 ½ cups) butter beans
- juice of a lemon
- 5 tbsp natural yoghourt
Method
CARROT STICKS
Preheat the oven to 200° C and line a baking tray with parchment paper.
Peel carrots then slice the top and bottom off each.
Slice in half; then slice each half into thirds lengthwise, ensuring carrot sticks are as evenly sized as possible.
Place carrot sticks into a large bowl and add all remaining ingredients. Mix by hand to ensure carrots are well coated.
Place on a baking tray, leaving space between each carrot stick, and bake for 15-20 minutes until crispy. Allow to cool slightly before serving with dipping sauce.
CREAMY DIP
Heat oil in a pan and gently fry sweet potato, honey, and cumin until the potato starts to soften.
Transfer to a high-speed food processor.
Add remaining ingredients and blitz until completely smooth.
Transfer to a We Might Be Tiny Muffin Cup to make the perfect accompaniment for roasted carrot sticks.
How to Store
Store in an airtight container for up to five days or freeze for up to 3 months.
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