Roasted Cornish Game Hen & Brussels Sprouts with Prosciutto

cornigh game hen2b

This is hands-down one of the easiest one-dish meals to prepare that requires very little prep work with an end result FULL of flavor.  In an hour’s time you can have a gourmet meal on the table with only one pot to clean up.  Cornish game hens are also relatively inexpensive at about $3/each and combined with fresh Brussels Sprouts this meal will only cost you about $15 unless you don’t have white wine on hand, but who doesn’t?!

Roasted Cornish Game Hen & Brussels Sprouts


  • 2 Cornish Game Hens
  • 1 lemon quartered
  • 4-6 sprigs rosemary
  • 12 cloves garlic, whole
  • Salt & pepper
  • 1 tablespoon Rosemary & Garlic-Infused Olive Oil
  • 1 pound Brussels Sprouts, halved and trimmed
  • 1/3 cup dry white wine
  • 1/3 cup reduced sodium chicken broth
  • 2 tablespoons Rosemary & Garlic-Infused Olive Oil
  • 1/3 cup Prosciutto, diced
  • 1 teaspoon Aged Balsamic Vinegar


  1. Heat oven to 450 degrees F. Rinse Cornish game hens and pat dry. Place lemon quarter and 2-3 rosemary sprigs in cavity of hen. With kitchen twine, tie the legs together. Rub hens with olive oil and sprinkle with salt and pepper. In an enamel cast-iron dutch oven or other heavy-bottomed dutch oven, spread a small amount of olive oil on bottom of pan. Place hens in dutch oven and place in oven to roast for 25 minutes.
  2. Remove hen from oven and reduce heat to 350 degrees F. Whisk together wine, chicken broth and olive oil. Place Brussels Sprouts around hens. Pour wine mixture over hens. Sprinkle Brussels Sprouts with balsamic vinegar. Add prosciutto.
  3. Place back in oven and roast 25-30 minutes or until golden brown and juices run clear basting the hens with the wine liquid every 10 minutes. Serve hens whole with Brussels Sprouts.

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