Pic by Franzi.
Did you ever try baked corn flakes as topping for roasted vegetables? You should, definitely!
Recipe: Serves 1-2.
Vegetables (I used parsnips, pumpkin, onion, bell pepper and zucchini), olive oil, salt, app. 75 g corn flakes, 6 TblSps honey, thyme.
Clean the vegetables and cut into chunks. Put on a baking tray, sprinkle with olive oil, salt and 3 TblSps honey. In a big bowl, combine corn flakes, 1 TblSp oil, salt, thyme and 3 TblSps honey and spread over vegetables. Bake for app. 30 minutes at 200°C.
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