Sheet Pan Stuffed Cornish Game Hens with Mustard Brussel Sprouts

“Fairest of the months!
Ripe summer’s queen
The hey-day of the year
With robes that gleam with sunny sheen
Sweet August doth appear.”
– R. Combe Miller

Is it sweater weather where you’re at yet?  Are you ready to turn the oven back on? I hope so because this dish is nothing short of ah-may-zing!   This elegant sheet pan dinner is quick enough for a weeknight meal but good enough for company.  It comes together in less than an hour with most of that time hands-off roasting time.  It practically cooks by itself, getting you out of the kitchen fast to enjoy the last weeks of summer. Using ready made rice such as Uncle Ben’s “Seeds of Change” blend makes it super easy.  One pouch is perfect to stuff 2 hens.   The brussels sprouts roast beautifully with all those nice caramelized bits that add so much flavor and texture.  Tossing them in grainy mustard and chopped almonds and finishing them with a balsamic glaze puts them over the top of taste charts.  The hens are moist and succulent and the whole dish cooks in 1 easy-to-clean  pan.  I cannot rave enough about this sheet pan dinner.  As tasty as it is gorgeous!

Sheet Pan Cornish Game Hens with Mustard Brussel Sprouts

  • 2 Cornish game Hens, about 1 1/2 pounds each
  • 1 cup of cooked rice (I used a ‘Seeds of Change’ Quinoa, Brown and Red Rice blend with flax seeds, used directly from the pouch without any additional cooking time)
  • salt, pepper, smoked paprika, onion powder
  • 4 teaspoons of butter
  • 1 pound of brussel sprouts, ends cut off and sliced in half lengthwise
  • 2 tablespoons of olive oil
  • 2 tablespoons of grainy brown mustard
  • balsamic vinegar
  • 2 tablespoons of whole roasted and salted almonds, roughly chopped in half
  • 1 tablespoon of fresh chopped herbs, such as thyme
  1. Preheat oven to 400 F.
  2. Pat dry the hens.  Sprinkle the inside cavity generously with salt and pepper.  Stuff each hen with half the rice.  Close the cavity with kitchen string or trussing needles.
  3. Place the stuffed hens on a shallow baking sheet just large enough to accomodate the hens and the brussel sprouts.  Place 1 teaspoon of butter under each wing and each leg.  Sprinkle the outside of the hens generously with salt, pepper, smoked paprika and onion powder.
  4. Toss the brussel sprouts with the olive oil.  Spread around both hens evenly.  Roast in the lower part of the overn for 45 minutes, stirring the brussel sprouts around once.  Remove the hens from the sheet pan to a serving platter.  Working in the cooking pan, scrape all the browned bits loose from the pan and mix them in with the sprouts.  Toss the brussel sprouts with the mustard.  Drizzle with the balsamic vinegar then finish with the chopped almonds and herbs. Serve alongside the Cornish hens.

 

15 thoughts on “Sheet Pan Stuffed Cornish Game Hens with Mustard Brussel Sprouts

  1. Sounds lovely. I cook cornish hens quite frequently. Where did you get the quinoa rice? Trader Joe’s? A nice quick meal in one sheet pan. More time for wine and other adult beverages 🙂

    • Hi Loretta, Try Whole Foods or Wegman’s for the Organic Seed of Change rice. You can sometimes find it at Walmart or Target. It is also available on Amazon. I got the Cornish hens frozen at Aldi’s for a great price. I was surprised I could cook the hens and sprouts for the same amount of time. Both came out great.

      Johanne Lamarche

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    • Oh I feel for you Alycia! After living in the US for 27 years I never get used to the Hot and humid summers. Bring on those cooling fall breezes so you can cook up this dish! Thank you for pinning it. Hope you will love it as much as we did!

      Sent from my iPhone

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  2. This looks very impressive and so clever Johanne – love the one pan dinners. I rarely see Cornish game hens here and when I do they’re a small fortune but what a treat.
    Is it sweater weather for you? We’ve scarcely had a summer here. So much rain coming down, down, down!!

    • I buy them frozen when they are on sale. About $3-4 per hen which is reasonable. This dish was a nice switch from chicken. It is not quite sweater weather yet but we’ve had a glorious summer here. Not much humidity and even some good sleeping nights when the A/C can be turned off. I know there has been so much rain in your area. Unfortunate. 😦

      Johanne Lamarche

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  3. I am in love with this! It sound so delish and perfect for a special dinner or company, too. I like that these are cooked whole and stuffed because I hate spatchcocking those little suckers!

    I haven’t seen that rice at the store, but I sometimes use other packets (not very frugal but my SM needs easy things to eat and I just can’t cook rice or potatoes every meal – I think this would be a little better for her nutrition wise) and good for you for finding Cornish game hens at Aldi! Love that store! I’m gonna have to look now! 🙂

    • You can find those little suckers frozen at Aldi. They always have them here. Aren’t they the best? I stock up on their frozen ground turkey. Such a great deal and I can make stuffed peppers(right now!), chili(also cooking away now), bolognese at the drop of a hat! They are not super close to me so I go maybe once a month. Those ready rice pouches are such time savers and there are such great ancient grain combinations available now. Love them.

      Johanne Lamarche

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      • Well, I am going to look next time I’m at Aldi – it seems i’m always running through grocery store willy nilly these days and have to slow down to look, lol!! I love their deals on almonds and I always have to look for the fancier lettuces, cream, those amazing hoagie rolls and see if they have any fancy cheese, lol!

        I was living in dread that me, a food blogger, was making instant rice packages for dinner when we were having Good Samaritan (home health workers) coming in the house… I feared that if I ever get rich and famous I might be outed. lol! Just teasin’…

      • Outed Miss Mollie, but in a good way. I try to keep my blog accessible for real people with real lives and if using a ready rice packet has you cooking instead of getting take out, that’s a good thing! You are taking care of aging parents and cooking them extraordinary food in a state far from home, while managing your own family. Ready rice has come a long way with ancient grains, good sources of fiber and great taste. Go ahead, my dear!

        Johanne Lamarche

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