Herb Roasted Vegetables and Bulgur Pilaf

Preheat oven to 350F. Toss together 1 tablespoon olive oil, carrots, parsnips, 1/2 teaspoon salt, 1 teaspoon rosemary, and 1 teaspoon sage on a baking sheet. Roast in the oven until tender and very lightly browned, about 35 minutes. Meanwhile, heat remaining olive oil and butter in a pot over medium heat. Sauté onion until soft and lightly browned, about 5 minutes. Add bulgur and remaining herbs and toast, stirring, for about 2 minutes. 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. Toss together cooked bulgur and roasted vegetables. Serve warm.