It’s basically a one dish meal. I added the small Red Potatoes and roasted Brussels Sprouts 35 and 45 minutes later next to the the Cornish Hens to finish cooking.
This is my debut dinner entering into a competition on GermanFoodBlogs.de.
Those Poultry Kitchen shears are strong enough to cut a Cornish Hen in half, also Chicken and Spatchcock a Turkey
Preparing roasted Brussels sprouts 
Filling the Cornish Hens
Balsamic glazed Cornish Hens
Category: Main entree
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Ingredients
- 2 Cornish Hens
- Sea Salt
- Pepper flakes for spice
- red or yellow pepper, chopped
- 1 onion sliced
- 2 fresh sprigs rosemary
- Brussels Sprouts and small potatoes as a side
- 3 tbsp olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
Instructions
- Pre-heat oven to 375 F.
- Stuff Cornish Hens with rosemary sprigs, sliced onion and sliced pepper. Season with sea salt.
- Bake the Cornish Hens a total for 1 hr 10 min. After 35 min, add the small potatoes. Shake the brussels sprouts in olive oil, sea salt and cajun or red pepper seasoning. Put them into the oven after 45 minutes (can be added on a separate sheet). They need to be turned halfway through.
- Brush the Balsamic sauce on top the Cornish Hens 10 minutes before the 1 hr 10 min minutes is reached.
Notes
It should be thoroughly cooked when the interior temperature has reached 165F
Nutrition information
2 to 4 servings
Serving Size:
1/2 Cornish Hen
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Wash the Cornish Hens and sprinkle with sea salt. Fill the cavities with onions, peppers and rosemary
Balsamic Glazed hens ready for the oven 
Balsamic glazed Cornish Hens
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