Roasted Vegetables Parmesan
Roasting brings out the natural sweetness of vegetables. These earthy roasted green beans, carrots and onion go well with steaks, chicken, or pork chops.
PREP TIME (MIN)
15
TOTAL TIME (MIN)
55
SERVINGS
6
Ingredients
- 1 1/2 cupsKellogg's Corn Flakes® cereal
- 1/2 cupfinely shredded Parmesan cheese or grated Parmesan cheese
- 8 ouncesfresh green beans, ends trimmed*
- 2 cupsbaby carrots, halved lengthwise
- 1 mediumonion, cut into thin wedges
- 2 tablespoonsvegetable oil
- 2 teaspoonsdried basil leaves
- 3 clovesgarlic, minced
- 1/4 teaspoonsalt
- 1/4 teaspooncoarse ground black pepper
- 1 can (15 oz.)garbanzo beans, rinsed and drained
- 1 can (14.5 oz.)diced tomatoes, drained
Directions
1. On foil-lined baking sheet place KELLOGG'S CORN FLAKES cereal in 9- to 10-inch circle. Sprinkle with cheese. Bake at 400°F about 8 minutes or until golden brown, stirring after 5 minutes. Cool completely. 2. In large bowl toss together green beans, carrots, onion, oil, basil, garlic, salt and pepper. Spread in 13 x 9 x 2-inch baking dish. 3. Bake, uncovered, at 400°F for 25 minutes. Stir garbanzo beans and tomatoes into vegetable mixture. Bake, uncovered, at 400°F about 15 minutes more or until heated through. 4. Spoon vegetable mixture onto 6 serving plates. Sprinkle with cereal mixture. *Note: If desired, substitute frozen whole green beans for the fresh. Decrease initial vegetable baking time to 15 minutes.
