Heat oven to 400ºF (200ºC). Trim stems and scrub carrots clean. Cut any large carrots in half lengthwise if needed. Arrange carrots in a single layer on a sheet pan and toss in olive oil.
Season with salt and pepper and roast the carrots until tender and slightly browned, about 25 minutes.
Make chili butter.
Heat a small saucepan over medium heat, add the butter and allow to melt. Add the pepper and paprika and lower the heat to medium-low. Simmer until the butter is fragrant, about 1 minute.
Strain chili butter.
Remove and strain the butter through a fine mesh strainer. Set the butter aside until ready to use.
Add the ricotta and maple syrup to the bowl of a food processor fitted with a blade attachment (or a mixing bowl and whisk by hand) and pulse until the mixture is smooth, about 1 minute.
Assemble and serve
Use a spatula to spread the ricotta on a serving dish and top with the roasted carrots. Drizzle the chili butter over the top and garnish with additional salt and pepper. Serve warm.