One Dish Roast Rabbit with Vegetables Recipe


  • 1 rabbit (2 1/2 to 3 pounds cut in pieces)
  • 12 ounces small red potatoes (quartered)
  • 12 ounces of Brussels sprouts (cleaned and cut in half)
  • 8 ounces shallots (peeled and cut in half)
  • 1/2 pound baby carrots
  • 6 garlic cloves (peeled and left whole)
  • 4 teaspoons fresh thyme (finely chopped)
  • 2 teaspoons fresh rosemary (finely chopped)
  • 1 teaspoon sugar
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter (melted)


  1. Preheat oven to 475F.
  2. Place the potatoes, Brussels sprouts, shallots, garlic and baby carrots in a large bowl. Sprinkle with 2 teaspoons of thyme, 1 teaspoon rosemary, 3/ 4 teaspoon salt, sugar and 1/ 4 teaspoon pepper; toss with the vegetable oil to coat the vegetables.
  3. In a separate small bowl mix together the butter, 1/ 4 teaspoon salt, 1/ 8 teaspoon pepper, 2 teaspoons thyme, and 1 teaspoon rosemary; set aside.
  4. Pat rabbit pieces dry with paper towels and season them with salt and pepper to taste. Arrange the vegetables in a single layer in a 9 x 13 baking dish placing the Brussels sprouts in the center.
  5. Place the rabbit pieces over the Brussels sprouts working your way out to the edges of the pan. Brush the rabbit with the herbed butter mixture.
  6. Bake for 30-40 minutes or until an internal temperature of the rabbit reaches 165F.