Bring on Autumn - Roasted Vegetables and Cornish Game Hens Dinner

As soon as I woke up yesterday morning, I knew what I wanted to make for dinner... roasted vegetables.   It brings back memories of growing up in England.   We were very close to the Green Grocer and his wife, and he's stop by often in his little mini van.   We'd pick out vegetables and he'd put them in brown sacks for us.   Everything was incredibly fresh, right out of his garden.   Our meal last night of roasted vegetables and Cornish Games Hens made the house smell great and was really healthy too.

I stopped off at the market and picked out what vegetables I wanted to use; sweet and red onions, carrots, parsnips, acorn squash, sweet potatoes, cauliflower, garlic, caraway seeds and pepper corns.   Then I pre-heated my oven to 350 degrees, prepped the veggies and loaded them up on trays to roast.

I drizzled everything with olive oil, sea salt and cracked pepper.   I threw some caraway seeds onto the root vegetable on the large tray, used thyme and minced garlic throughout.  

I rinsed and dried the hens and split each one in half.   Put some olive oil into the bottom of the pan and onto each half bird.   Threw in some sweet onion, thyme, garlic and then coated each half bird with Major Gray's Chutney.  A little salt and pepper to taste and they were ready for the oven.

Everything fit perfectly into my oven... closed the door and it did all the work from that point on.   I roasted the entire meal for about an hour, until the hens were cooked through.

This was our dinner - the Cornish Game Hen was tender, juicy and a little zesty from using the Chutney as a glaze.   All the vegetables were perfectly roasted, full of flavor and I did top them with some minced Italian Parsley too.   Four adults later, everything had been devoured!