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Roasted Vegetables Parmesan
Thumbnil Roasted Vegetables Parmesan

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: 15
Total Time: 55
Servings 6


  • 1 1/2 cups Kellogg's Corn Flakes® cereal
  • 1/2 cup finely shredded Parmesan cheese or grated Parmesan cheese
  • 8 ounces fresh green beans, ends trimmed*
  • 2 cups baby carrots, halved lengthwise
  • 1 medium onion, cut into thin wedges
  • 2 tablespoons vegetable oil
  • 2 teaspoons dried basil leaves
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 1 can (14.5 oz.) diced tomatoes, drained


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.