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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.5
  • Total Fat: 7.5 g
  • Cholesterol: 3.1 mg
  • Sodium: 191.1 mg
  • Total Carbs: 22.0 g
  • Dietary Fiber: 4.0 g
  • Protein: 4.8 g

View full nutritional breakdown of Roasted Vegetable Casserole with Panko and Parmesan Topping calories by ingredient
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Roasted Vegetable Casserole with Panko and Parmesan Topping

Submitted by: LAC936
Roasted Vegetable Casserole with Panko and Parmesan Topping

Introduction

Very healthy as main course or side dish. Very healthy as main course or side dish.
Number of Servings: 8

Ingredients

    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


Directions

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.





TAGS:  Side Items |

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