4 Cornish game hens
4 bay leaves
2 c. diced carrots
2 c. diced onions
4 tbsp. melted butter
1 tsp. parsley flakes
1/2 tsp. thyme leaves

Season birds with salt and pepper and put 1 bay leaf in each cavity. Truss for roasting. Arrange vegetables in roasting pan. Place birds, breast side up, on vegetables. Combine butter with herbs and brush over birds. Roast in 375 degree F. oven 55-65 minutes or until tender, basting with pan juices.