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Discard the carrots and onions from the roasting
pan; reserve the roasted oranges. Strain the pan
drippings into a large measuring cup or bowl. Let
stand for 5 minutes, then skim off and discard the
fat. (Alternatively, use a fat separator.)
Squeeze the juice of the roasted oranges into the
cup of skimmed drippings.
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Melt the butter in a large saucepan over medium
heat. Add the flour and cook, whisking, until
golden brown, 4 to 5 minutes. Whisk in the broth
mixture and bring to a boil. Reduce heat and
simmer until thickened, 8 to 10 minutes. Season
with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Strain, if desired, before serving.
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