| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | British |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 496 |
| Fat | 26.9g |
| Saturates | 3.8g |
| Protein | 6.9g |
| Carbs | 67.2g |
| Sugars | 41.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and halve the parsnips, turnips and carrots. Slice the pumpkin into wedges. Place the veggies on a roasting tray. Drizzle with the oil and maple syrup. Scatter over the sage leaves and season with salt and pepper. Place in the oven and roast for 40 minutes until golden and caramelised.
Meanwhile, prepare the praline. Place the sugar and water in a saucepan over a medium heat and allow the sugar to dissolve. Bring to a boil and simmer until golden brown and caramelised. Do not stir with a spoon, swirl the sugar mixture around the pan. Add the pecan nuts and stir to coat. Pour onto a lined baking sheet immediately and allow to cool completely.
Place the praline into a zip-top bag and crush with a rolling pin.
Serve the roasted veg topped with the praline.
