Herb Roasted Vegetables and Bulgur Pilaf

• 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.

olive oil, carrot, salt, fresh rosemary, fresh sage, butter, onion, mushroom broth

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/herb-roasted-vegetables-and-bulgur-pilaf/ (may not work)