Roasted Vegetable Casserole with Panko and Parmesan Topping

Name: Roasted Vegetable Casserole with Panko and Parmesan Topping Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 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

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1 cub cubed raw sweet potatoes1 cup chopped raw onion10 raw baby carrots, chopped2 cups quartered raw brussel sprouts1 can mushrooms (drained)1 cup chopped fresh tomatoes2 ears of corn on the cob, niblets only2 celery stalks, chopped4 chestnuts, diced1/4 cup fresh parmesan and asagio1/2 cup plain panko3 tbsp extra virgin olive oil2 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.

Servings Per Recipe: 8

Nutritional Info 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

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