Preheat oven to 375°F.
Combine granulated garlic, granulated onion, paprika, Italian seasoning, black pepper and salt in small bowl. Reserve 2 teaspoons for risotto. Rub remainder over Cornish hens; place hens on shallow sheet tray. Roast for 1 to 1-1/4 hours until Cornish hen is cooked through and is at least 165°F.
To make Barley Risotto, heat a large saucepan over high heat. Add bacon; turn the heat down to medium. Cook until the bacon is crispy, stirring occasionally until the bacon is well browned. Add onion and bell pepper and cook until soft and translucent. Add the minced garlic, barley and 3 cups of stock. Bring to a boil, reduce heat and cook for 10 minutes. Gradually add remaining chicken stock, stirring frequently until barley is tender and slightly creamy.
To make Autumn Root Vegetables, heat oil in a large sauté pan over medium heat and cook 7 to 8 minutes until browned on bottom. Combine reserved spice mixture with sugar and sprinkle over vegetables. Cook additional 8 to 12 minutes until vegetables are tender and well browned. Zest lemon and sprinkle over vegetables, squeeze lemon juice over vegetables and cook until the liquid has evaporated.
To serve, portion Barley Pilaf and top with Autumn Root Vegetables and a Cornish Hen. Garnish with fresh herbs and freshly grated Parmesan cheese, if desired.