Herb Roasted Vegetables and Bulgur Pilaf Recipe

Name: Herb Roasted Vegetables and Bulgur Pilaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided; 1 whole Large Carrot, Peeled And Cut Into Bit-sized Pieces; 2 whole Medium Parsnips, Peeled And Cut Into Bite-sized Pieces; 1 teaspoon Salt, Divided; 2 teaspoons Chopped Fresh Rosemary, Divided; 2 teaspoons Chopped Fresh Sage, Divided; 1 Tablespoon Butter; 1 whole Small Onion, Diced; 1/2 cups Bulgur; 1 cup Mushroom Broth

Servings: persons

1
Preheat oven to 350F.
2
Toss together 1 tablespoon olive oil, carrots, parsnips, 1/2 teaspoon salt, 1 teaspoon rosemary, and 1 teaspoon sage on a baking sheet.
3
Roast in the oven until tender and very lightly browned, about 35 minutes.
4
Meanwhile, heat remaining olive oil and butter in a pot over medium heat.
5
Saute onion until soft and lightly browned, about 5 minutes.
6
Add bulgur and remaining herbs and toast, stirring, for about 2 minutes.
7
Add mushroom stock and remaining salt to the pot, bring to a boil, reduce heat to low, cover, and cook until liquid is absorbed, about 15-20 minutes.
8
Toss together cooked bulgur and roasted vegetables.
9
Serve warm.

128

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 10 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided, 1 whole Large Carrot, Peeled And Cut Into Bit-sized Pieces, 2 whole Medium Parsnips, Peeled And Cut Into Bite-sized Pieces, 1 teaspoon Salt, Divided, and more.

Yes, Herb Roasted Vegetables and Bulgur Pilaf falls under the Soups & Stews 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!

Herb Roasted Vegetables and Bulgur Pilaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions