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Cornish Hens with Winter Vegetables

2 Cornish game hens
coarse salt and freshly ground pepper to taste
2 tablespoons fresh thyme (or 1 teaspoon dried)
10 large French shallots, peeled
1 large or two medium parsnips, peeled and cut into 1 1/2-inch chunks
8 small red bliss potatoes cut in half
2 large carrots cut in chunks
3 tablespoons olive oil
2 tablespoons parsley

1. Preheat oven to 400 degrees. Season the hens with salt and pepper inside and out and put some thyme inside the cavity. Scatter the shallots, parsnips, potatoes and carrots over the bottom of a large roasting pan. They should not be too crowded or they will steam instead of roasting. Sprinkle them with the oil and turn them over with a slotted spoon so they get well coated. Season them with salt and pepper and sprinkle them with the remaining thyme.

2. Put the hens breast side down on a rack on top of the vegetables (don't worry about squishing the vegetables underneath). Roast for 20 minutes, then turn over and finish roasting for another 20 minutes breast up. From time to time, remove the rack with the hens on it and turn the vegetables so they get cooked on all sides.

3. Remove the vegetables from the roasting pan with a slotted spoon. Arrange them around the hens on a large, warm platter. Sprinkle with parsley and serve.

Yield: 3 to 4 servings
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