Roasted Vegetable Casserole with Panko and Parmesan Topping

1 cub cubed raw sweet potatoes
1 cup chopped raw onion
10 raw baby carrots, chopped
2 cups quartered raw brussel sprouts
1 can mushrooms (drained)
1 cup chopped fresh tomatoes
2 ears of corn on the cob, niblets only
2 celery stalks, chopped
4 chestnuts, diced
1/4 cup fresh parmesan and asagio
1/2 cup plain panko
3 tbsp extra virgin olive oil
2 tbsp Ken's balsamic vinegarette

Prepare all vegetables (except tomatoes) and chestnuts (washed, cubed, diced, etc.). In a large skillet roast the vegetables and chestnuts either separately or together until browned (using olive oil). Add remaining olive oil and balsamic. Place all vegetables, chestnuts and mushrooms in a large casserole pan and top with panko and parmesaean. Bake at 375 for 30 minutes.

Serving Size: 8 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LAC936.