1/2 cup vegetable oil
1 tablespoon paprika, your choice of variety (If using sweet or smoky, you can add a pinch of cayenne as well. If using hot, don’t add any other heat)
1 teaspoon salt
2 Cornish game hens
2-3 cups of whatever veggies you have around that you like to roast, cut into cubes or chunks, such as carrots, onions, Brussels sprouts, winter squash, shallots, parsnips or beets
1 cup sour cream
1 teaspoon fresh dill or dried dill
Pre-heat the oven to 375°F.
In a large bowl, mix the oil, paprika and salt. Toss in the veggies, then lift tem out with a slotted spoon and spread onto a large baking dish, leaving the remaining sauce behind. Place the veggies in the oven for 40 minutes. Immediately after putting the veggies in the oven, add the hens to the bowl and toss around in the remaining sauce. If there isn’t enough, make more.
After 40 minutes of roasting time, give the veggies a stir, then drop the hens on top of the veggies and stick everything back into the oven for another hour. You can check on the hens after 30 minutes to baste them or turn the pan.
In a small bowl, mix the sour cream and dill.
Remove the hens to a plate and stir the sour cream mixture in with the veggies. Serve the veggies alongside the hens.