Winter Vegetables and Bulgur

I love roasted vegetables. They are probably one of my favorite (and easiest) things to cook, especially during the cold winter months. I found this recipe, and was immediately excited about making it for two reasons: A) I had never used bulgur before and B) this would use up many of the tasty vegetables in my produce basket. 

We used a turnip, a squash, carrots and parsnips. I chose to roast the vegetables (in the oven), instead of sautéing them -- so our cook time was a little longer than the recipe suggests.

My angle was a little off on this one. Sorry for the peek of Valentine's Day towel.

I sautéd the onion and added some minced garlic, before combining the roasted vegetables. I also used 1/2 cup of white wine and 3 cups of vegetable stock (instead of 4 cups of stock). 

With the spinach leaves mixed in at the end.

Apparently, I am showcasing all my seasonal towels today.

It was quite tasty! I would definitely recommend making this, especially if you have vegetables to saute or roast that would work well together. It made a big amount as well, so we had leftovers for lunches later that week.

Enjoy!