1. Preheat your oven to 200°C (392°F).
2. Rinse the fennel bulb and carrots thoroughly under cold water to remove any dirt.
3. Cut the fennel bulb in half lengthwise and then slice each half into 1 cm thick strips. Remove any tough greens, setting aside a few fronds for garnish if desired.
4. Peel the carrots and slice them into similar 1 cm thick sticks.
5. In a bowl, toss the fennel and carrot sticks with olive oil, ensuring they are evenly coated. If you are using paprika and a pinch of salt, add them at this stage and mix well.
6. Spread the fennel and carrot sticks evenly on a baking tray lined with parchment paper.
7. Roast in the preheated oven for about 25–30 minutes, or until the vegetables are tender and slightly caramelized, turning halfway through the cooking time for even roasting.
8. Once cooked, remove from the oven and allow to cool slightly before serving. They can be served warm or at room temperature.

Summary:
This Fennel and Carrot Sticks recipe is ideal for toddlers over 10 months as it encourages self-feeding, with soft but firm sticks that are easy to grasp. Fennel is rich in fiber, antioxidants, and vitamins, making it nutritious for growing children.

Storing Options:
To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in the oven or serve cold.

Possible Side Effects/Allergies:
Always monitor for any allergies, particularly for fennel, which can cause reactions in sensitive individuals.