Tag: brussels sprouts

Ingredients

• Roasted Cornish Hen:
• 1 whole Cornish hen, about 1 1/2 lbs
• 1 onion, peeled and cut in quarters
• 4 celery stalks, cut in thirds
• 5 cloves garlic
• 2 tablespoons extra virgin olive oil
• 4 tablespoons fresh lemon juice
• Dry Rub:
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 tablespoon Italian seasoning
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Tony Chacere's Creole seasoning (optional, can sub paprika)
• 1/2 teaspoon Penzey's Bicentennial seasoning (optional, can sub poultry rub)
• Sweet and Spicy Roasted Delicata Squash:
• 1 large Delicata squash
• 2 tablespoons extra virgin olive oil
• 1/4 cup Stevia Brown Sugar
• 1 tablespoon Sriracha
• 1/2 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon Sea salt
• Freshly cracked black pepper, to taste
• 2 tablespoons unsalted butter
• Balsamic Bacon Brussels Sprouts:
• 1 1/2 pounds brussels sprouts, trimmed and halved
• 1-2 tablespoons extra virgin olive oil
• Sea salt and freshly cracked black pepper, to taste
• 1/2 teaspoon red pepper flakes
• 4 slices of bacon, chopped
• 1/2 large shallot, minced (or 2 cloves garlic, minced)
• 1 -2 tablespoons balsamic glaze

Instructions

1. Roasted Cornish Hens:
2. Preheat oven to 425 degrees F.
3. Combine all the dry ingredients together in a small mixing bowl. Pat the hen dry with paper towels and season generously with the rub all over, inside and out.
4. Place the onions, celery, and garlic on the bottom of a medium roasting pan. Place the hen over the vegetables and drizzle olive oil and lemon juice over the top, brushing it on to the hen evenly.
5. Bake in the oven for 1 hour, or until a thermometer registers 165 degrees F in the thickest part of the thigh.
6. Remove the hen from the oven and let rest, covered loosely with foil for about 20 minutes. Carve and serve with side dishes.
7. Sweet and Spicy Roasted Delicata Squash:
8. Wash the squash and cut off both ends. Cut in half length-wise and scoop out the seeds; discard.
9. Slice the squash into 1/2-inch pieces and place on to a baking sheet in a single layer.
10. Whisk together in a small bowl all the glaze ingredients until smooth and blended. Brush all over both sides of the squash. Dab the squash with bits of butter all over the pan.
11. Bake for about 30 minutes at 425 until squash is cooked through and caramelized, turning halfway through cooking time to ensure even browning.
12. Raise heat to a broil, and cook for an additional 2-3 minutes. Remove from oven and serve.
13. Balsamic Bacon Brussels Sprouts:
14. Preheat oven to 425 degrees.
15. Place the brussels sprouts on to a sheet pan and drizzle with olive oil, salt and pepper and red pepper flakes, toss together to coat evenly.
16. Add the bacon and shallots to the pan and stir together with the sprouts, making a single layer.
17. Roast the sprouts for about 12 minutes then remove from oven and toss them together to get the other side crispy. Place them back in the oven and roast for another 12-15 minutes until the sprouts and bacon are crispy and browned.
18. Remove from the oven and toss everything together. Place in a serving bowl and drizzle balsamic glaze over the top and garnish with some additional flaky sea salt and pepper.

Notes