This is my debut dinner entering into a competition on GermanFoodBlogs.de.
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.
- 2 Cornish Hens
- Sea Salt
- Pepper flakes for spice
- 1 red or yellow pepper, chopped
- 1 onion sliced
- 2 fresh sprigs rosemary
- Brussels Sprouts and small potatoes as a side
- 3 tbsp olive oil
For the Sauce
- 1/4 cup balsamic vinegar
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 2 garlic cloves, minced
Pre-heat oven to 375 F, then bake the Cornish Hens. (they need to be baked a total for 1hr 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 Balsamico sauce on top the Cornish Hens 10 minutes before the 1 hr 10 min minutes is reached. It should be thoroughly cooked when the interior temperature has reached 165F
Wash the Cornish Hens and sprinkle with sea salt. Fill the cavities with onions, peppers and rosemaryReady for oven, at 375 F for 1 hr and 10 minutes