Method:
1 Preheat oven to 200°C fan-forced.
2 Combine onion, leeks, and parsnips in a lightly greased baking dish, season with salt and pepper and drizzle with plenty oil. Roast for 12-15 minutes or until parsnips are tender.
3 Place pine nuts, hazelnuts and walnuts on a baking tray. Roast in oven under the vegetables for 5 minutes or until golden.
4 Combine roasted vegetables, toasted nuts, snow pea sprouts in a bowl, drizzle with oil and squeeze over lemon juice. Season with salt and pepper and toss to combine. Serve.