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1
Heat the oven to 450 degrees F and arrange a rack in the middle.
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2
Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering.
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3
Add the onion, garlic, and 1/2 teaspoon of the cumin and season with salt and pepper.
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4
Cook, stirring occasionally, until the onion has softened and is just beginning to brown, about 6 minutes.
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5
Add the water and measured salt and stir to combine.
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6
Increase the heat to high and bring to a boil.
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7
Remove the pan from the heat, add the bulgur, and stir to combine.
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8
Cover with a tightfitting lid and let sit until the bulgur is tender and most or all of the liquid has been absorbed, about 30 minutes.
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9
Meanwhile, roast the carrots and parsnips and make the dressing.
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10
Place the carrots and parsnips on a baking sheet, drizzle with 2 tablespoons of the oil, add the remaining 1/2 teaspoon of cumin, season with salt and pepper, and toss to evenly coat.
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11
Spread the vegetables into an even layer and roast until cooked through and browned in spots, about 15 minutes.
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12
Place the lemon juice and honey in a large, nonreactive bowl and whisk to combine.
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13
While whisking continuously, add the remaining 1/4 cup of oil in a slow, steady stream until its fully incorporated.
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14
Set aside.
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15
When the bulgur is ready, transfer it and any liquid in the pan to the bowl with the dressing.
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16
Add the roasted vegetables, parsley, and sunflower seeds and toss to combine.
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17
Taste and season with salt and pepper as needed.
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18
Let the pilaf sit at room temperature for about 15 minutes for the flavors to combine before serving.
