Parchment-Roasted Cornish Game Hens PT330M https://img5.recipesrun.com/201907/2019/1205/00/8/293213/300x200x90.png Brining your hens results in flavorful, moist birds with fall-off-the bone meat and plenty of pan juices for spooning over this one-bag supper. An extra-large roasting bag accommodates the hens and veggies all at once, plus it makes cleanup a snap. Feel free to substitute other root veggies such as rutabaga, fingerling potatoes, rainbow carrots, or golden beets, depending on your personal tastes and what looks best at your local market. 4 servings Ingredients: 3 tbsp. olive oil 2 small fennel bulbs, trimmed, halved, and sliced into 1/4-inch pieces 3 medium carrots (use rainbow for extra color), cut into 1-inch pieces 8 medium radishes, halved 1 dash freshly ground black pepper, to taste 2 tsp. freshly grated ginger 2 tbsp. soy sauce (or gluten-free tamari) 4 tbsp. salted butter, melted 1/2 cup apricot jam 1 small bunch thyme, divided 4 Cornish game hens (1 to 1 1/2 pounds each) 1/3 cup kosher salt, plus more to taste 1/3 cup maple syrup, plus 1/4 cup, divided