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Roasted Vegetable Casserole with Panko and Parmesan Topping takes 30 minutes to prepare.

Roasted Vegetable Casserole with Panko and Parmesan Topping takes 30 minutes to cook.

Roasted Vegetable Casserole with Panko and Parmesan Topping makes 8 servings.

The ingredients for Roasted Vegetable Casserole with Panko and Parmesan Topping are:

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

Here is how you make Roasted Vegetable Casserole with Panko and Parmesan Topping:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user LAC936.

The nutritional information for Roasted Vegetable Casserole with Panko and Parmesan Topping is:

• 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