Moroccan-Spiced Cornish Hens with Root Vegetables

2          Cornish hens of equal weight

marinade:

¼          cup plus 1 tablespoon olive oil

½          teaspoon ground cumin

½          teaspoon ground coriander

¼          teaspoon ground cardamom

1          teaspoon sea or kosher salt

            pinch freshly ground black pepper

2          garlic cloves, crushed

Vegetables:

8 to 10    ounces root vegetables, peeled and cut into 2-inch pieces (sweet potato, turnip, parsnip, etc.)

½          teaspoon sea or kosher salt

             pinch freshly ground black pepper

1. Put the hens and the marinade ingredients (¼  cup of olive oil through garlic) into a large mixing bowl or re-sealable plastic bag. Toss to coat fully and marinate, covered, in refrigerator overnight.

2. When ready to cook, preheat the Cuisinart® Oven Central®, fitted with the baking pan and roast/steam rack set in the lower position, to 450°F. While unit is heating, toss the root vegetables with the remaining tablespoon of olive oil, salt and pepper in a mixing bowl.

3. Put the hens, surrounded by the seasoned vegetables, into the baking pan on top of the rack. Bake for about 30 minutes, depending on the size of the hens, until the internal temperature registers 160°F for the light meat and 170°F for the dark meat. Let the hens rest for 15 minutes; carve and serve with the roasted vegetables.