Roasted Goose with Cranberry Sauce

1.Preheat the oven to 180°C (350°F).

2.Remove the giblets from the goose and rinse it thoroughly. Pat dry with paper towels.

3.Season the goose inside and out with salt and black pepper.

4.Place the goose on a rack in a roasting pan, breast side up.

5.Roast the goose for about 2.5-3 hours, or until the internal temperature reaches 80°C (165°F).

6.While the goose is roasting, prepare the cranberry sauce.

7.In a saucepan, combine the cranberries, orange juice, sugar, and cinnamon stick. Bring to a boil over medium heat, then reduce to low heat and simmer for 10-15 minutes, or until the cranberries burst and the sauce thickens.

8.In a small bowl, mix the cornstarch and water to make a slurry. Add the slurry to the cranberry sauce and stir well. Cook for an additional 2-3 minutes, or until the sauce is thickened.

9.Remove the goose from the oven and let it rest for 15-20 minutes before carving.

10.While the goose is resting, prepare the side dish.

11.Preheat the oven to 200°C (400°F).

12.In a large baking dish, toss the potatoes, carrots, and parsnips with olive oil, salt, and black pepper.

13.Add fresh rosemary sprigs for extra flavor.

14.Roast the vegetables for about 30-40 minutes, or until they are golden and crispy.

Serve Serve the roasted goose with cranberry sauce and the side dish.