This pretty dish tastes even better than it looks. Roasting the bulgur brings out its earthy flavor, which pairs perfectly with the veggies and honey.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Position one oven rack in upper third of oven. Preheat oven to 425°F. Place a 15x10-inch baking pan on upper rack and a large oven-going skillet on lower rack; heat 5 minutes. Meanwhile, in a large bowl combine beets, turnips, carrots, onion, and thyme. Drizzle with oil and sprinkle with 1 tsp. of the salt and the pepper; toss to coat.

  • Carefully add vegetable mixture to hot baking pan and dry bulgur to hot skillet. Roast 10 minutes, shaking skillet once. Stir broth, ginger, and remaining 1/4 tsp. salt into bulgur; cover with foil. Roast 5 minutes. Remove skillet from oven.

  • Stir garlic into vegetable mixture. Roast 20 minutes more or until vegetables are tender, stirring once. Remove from oven. Remove and discard thyme sprigs. Stir vinegar into vegetables; stir in bulgur mixture. Drizzle with honey and, if desired, serve with lemon wedges and/or crumbled goat cheese.

Nutrition Facts

232 calories; 7 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 0 mg cholesterol; 683 mg sodium. 671 mg potassium; 40 g carbohydrates; 8 g fiber; 18 g sugar; 5 g protein; 0 g trans fatty acid; 5148 IU vitamin a; 38 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 111 mcg folate; 0 mcg vitamin b12; 78 mg calcium; 2 mg iron;