Roasted Cornish Hens & Tumeric Roasted Vegetables

Tonight's meal was the perfect ending to a day rafting down the Grand Bend River!  It was quite the work out due to the wind and this meal was simple; satisfying and fortifying!

Brined 2 Cornish hens last night.  Arrived home and preheated oven to 425.
we took our dog out for a walk (at this point skies looked threatening; thunder and lighting storm approaching)
Pat hens with paper towel rub with olive oil and place in roasting pan
Cook as follows:
1st 30 mins at 425; then turned heat down to 400 and cooked another 30 mins; and then turned down heat to 375 and cooked another 30 mins; do not open oven!

in the mean time made Turmeric Roasted Vegetables - this side could very well be a main dish in my world!

Ingredients:

6 c broccoli florets

2 large carrots, cut in half diagonally and then into 1 inch chunks

1 t turmeric

3 T grapeseed oil

1/2 c raw unsalted almonds

1/4 red onion, minced

1/4 c flat leafed (Italian) parsley 

2 T lemon zest

juice of 1/2 lemon

2 garlic cloves, minced

Directions:
Preheat oven to 425.
In a large bowl, toss broccoli, carrots and turmeric with 2 T oil.  Arrange on a single layer on a baking pan.  Roast until golden and tender (30 to 35 mins)
Meanwhile; in a food processor, process almonds until finely chopped.
In a small non stick pan, saute onions with 1 T oil until tender (4 - 5 mins)
Remove pan from heat and stir in almonds, parsley, lemon zest and garlic.
Transfer roasted veg to serving platter.
Top with gremolata (parsley/almond mixture)
drizzle lemon juice over top

enjoy!

courtesy of:
Clean Eating May 2017
https://www.clarkscondensed.com/food/the-only-recipe-for-cornish-hens-you-will-ever-need/