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

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

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.

No additional tips available.

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

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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.

Herb Roasted Vegetables and Bulgur Pilaf

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