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 Time10minutes
Cook Time30minutes
Total Time40minutes
AuthorRenee
Ingredients
12ouncesbaby carrotsscraped if needed
1tablespoonolive oilabout
Salt and pepper
1/4cuporange juice
1/4cupMadeira
3/4teaspooncornstarch
2tablespoonscold water
1teaspoonunsalted butter
Chopped fresh parsley for garnish
Instructions
Preheat the oven to 375 degrees F.
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.
Roast carrots for 25 minutes, until tender or desired doneness.
Bring orange juice and Madeira to a boil in a skillet. Reduce heat to medium and cook for 3 minutes.
Dissolve cornstarch in water. Slowly pour into skillet, whisking constantly while adding. Cook for 1 minute or until thickened (should thicken quickly).
Add butter to the skillet and cook, whisking constantly, until melted. Remove skillet from heat.
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.