Bulgur Pilaf with Roasted Carrots and Parsnips Reci

Name: Bulgur Pilaf with Roasted Carrots and Parsnips Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 3 tablespoons olive oil; 1 medium yellow onion, small dice; 2 medium garlic cloves, finely chopped; 1 teaspoon ground cumin; Freshly ground black pepper; 1 3/4 cups water; 1/2 teaspoon kosher salt, plus more as needed; 1 cup medium-grind bulgur; 1 pound carrots, peeled and cut into medium dice; 1 pound parsnips, peeled and cut into medium dice; 2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon); 1 teaspoon honey; 1/4 cup coarsely chopped fresh Italian parsley leaves; 1/4 cup roasted, unsalted sunflower seeds

Servings: persons

1/4 cup plus 3 tablespoons olive oil
1 medium yellow onion, small dice
2 medium garlic cloves, finely chopped
1 teaspoon ground cumin
Freshly ground black pepper
1 3/4 cups water
1/2 teaspoon kosher salt, plus more as needed
1 cup medium-grind bulgur
1 pound carrots, peeled and cut into medium dice
1 pound parsnips, peeled and cut into medium dice
2 tablespoons freshly squeezed lemon juice (from about 1 medium lemon)
1 teaspoon honey
1/4 cup coarsely chopped fresh Italian parsley leaves
1/4 cup roasted, unsalted sunflower seeds

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

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup plus 3 tablespoons olive oil, 1 medium yellow onion, small dice, 2 medium garlic cloves, finely chopped, 1 teaspoon ground cumin, and more.

Yes, Bulgur Pilaf with Roasted Carrots and Parsnips Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bulgur Pilaf with Roasted Carrots and Parsnips Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions