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Roasted Baby Carrots with Madeira Orange Glaze | Magnolia Days

Roasted Baby Carrots with Madeira Orange Glaze

A recipe for roasted baby carrots with Madeira orange glaze. Baby rainbow a.k.a Dutch carrots are roasted until tender and tossed with a citrus wine glaze.
Course Side Dish
Cuisine Norwegian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Renee

Ingredients

  • 12 ounces baby carrots scraped if needed
  • 1 tablespoon olive oil about
  • Salt and pepper
  • 1/4 cup orange juice
  • 1/4 cup Madeira
  • 3/4 teaspoon cornstarch
  • 2 tablespoons cold water
  • 1 teaspoon unsalted butter
  • Chopped fresh parsley for garnish

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Place carrots on a baking sheet and drizzle with a small amount of olive oil. Lightly sprinkle with salt and pepper. Toss to coat carrots with oil then spread out evenly on baking sheet.
  3. Roast carrots for 25 minutes, until tender or desired doneness.
  4. Bring orange juice and Madeira to a boil in a skillet. Reduce heat to medium and cook for 3 minutes.
  5. Dissolve cornstarch in water. Slowly pour into skillet, whisking constantly while adding. Cook for 1 minute or until thickened (should thicken quickly).
  6. Add butter to the skillet and cook, whisking constantly, until melted. Remove skillet from heat.
  7. Toss carrots in the glaze and transfer to a serving plate. Garnish with parsley if desired.

Recipe Notes

A recipe for roasted baby carrots with Madeira orange glaze. Baby rainbow a.k.a Dutch carrots are roasted until tender and tossed with a citrus wine glaze.