Cook the wild rice separately with some pepper and sage.
Peel and cut the carrots into small rounds. Combine with some fresh cranberries in a roasting dish with olive oil and balsamic vinegar. Sprinkle with some rosemary and sea salt.
Put the carrots and cranberries in the oven at 350 for 30 minutes.
When rice is done mix in some honey roasted pecans and the cranberries and carrots. Serve!
Recipe Notes
I chose a pomegranate flavor balsamic vinegar and pre-roasted pecans.