Talk Chow: Hearty Grains with Roasted Carrots and Parsnips

Posted on Nov 5, 2013 04:40pm

Roasting root vegetables like carrots and parsnips keeps their texture intact and intensifies their sweet flavor. In this recipe, the roasted veggies are tossed with a fluffy bulgur pilaf, crunchy sunflower seeds, and a simple honey-lemon dressing. This healthy and easy fall side dish can be served for dinner with roasted chicken, or packed for a hearty vegetarian lunch.

Read full recipe here!

Connect with the Talk