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Rainbow carrot sauce over wild rice

Roasted Rainbow Carrot Sauce over Wild Rice with Frizzled Sage

Sweet, Earthy roasted carrots meet creamy cashews in a sauce that will make the meal. Once you've tried it, you may want to use it over all sorts of foods, like veggies, pasta, you name it.
Servings 4
Author Robin Asbell


  • 1 1/4 pound rainbow carrots
  • 1/2 medium white sweet potato
  • 1/2 large onion
  • extra virgin olive oil
  • 1/2 cup raw cashews soaked and rinsed
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons white wine
  • 1/2 cup wild rice
  • 1/2 cup fresh sage leaves
  • extra virgin olive oil
  • coarse salt


  • Preheat the oven to 400 F. Peel the carrots, leaving them whole, and place on a sheet pan. Cut the sweet potato and onion in 1 inch thick chunks and place on the pan, drizzle with olive oil and roast for about 30 minutes. When the vegetables are tender, cool on a rack.
  • Cook the wild rice and drain.
  • In a small saute pan, heat a couple of tablespoons of olive oil over medium-high heat. Add sage and cook, stirring, until the sage is crisped. Take off the heat and sprinkle with salt.
  • Serve wild rice, topped with about half a cup of carrot puree, with a carrot on top and a sprinkling of sage, drizzling the flavorful oil over the top.