• 3 Ratings

Try these single-serving vegetable recipe as a light meal on its own or a hearty root vegetable side dish with your favorite entree. This gratin recipe is sprinkled with panko and cheese for a crunchy, delicious topping.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. Lightly coat six 10-ounce ramekins or custard cups with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. In the prepared baking pan combine parsnips, carrots, and potatoes. Sprinkle with salt. Drizzle with 2 tablespoons of the oil; toss to coat. Roast, uncovered, about 30 minutes or just until vegetables are tender and lightly browned.

  • Meanwhile, in a large skillet heat the remaining 2 tablespoons oil over medium heat. Add onions and garlic; cook for 4 to 5 minutes or until onions are tender, stirring occasionally. Stir in broth, tomato paste, vinegar, rosemary, and crushed red pepper. Gently stir in beans. Bring to boiling; reduce heat. Simmer, uncovered, for 8 to 10 minutes or until mixture is slightly thickened. Stir in roasted vegetables.

  • For topping, in a small bowl combine panko, cheese, and pine nuts. Drizzle with melted butter; toss to coat.

Instructions Checklist
  • Spoon about 1 cup of the vegetable mixture into each prepared ramekin. Sprinkle with topping. Remove foil from the 15x10x1-inch baking pan and arrange ramekins in the pan. Bake, uncovered, about 10 minutes or until topping is golden.

Nutrition Facts

334 calories; 17 g total fat; 4 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 8 mg cholesterol; 1013 mg sodium. 961 mg potassium; 42 g carbohydrates; 8 g fiber; 11 g sugar; 9 g protein; 0 g trans fatty acid; 5646 IU vitamin a; 21 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 140 mg calcium; 3 mg iron;


3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0