Roasted Quail with Brussels Sprouts and Balsamic Glaze

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Season the quail inside and out with salt, pepper, and half of the minced garlic. Stuff each cavity with a lemon half and a sprig of thyme.

   Tip: Let the quail sit at room temperature for 10 minutes before roasting for more even cooking.

2. 2

   Toss the brussels sprouts in a large bowl with 3 tablespoons of olive oil, the remaining garlic, salt, and pepper. Spread them on a baking sheet in a single layer.

   Tip: Cut the brussels sprouts evenly so they cook at the same rate.

3. 3

   Place the seasoned quail on top of the brussels sprouts. Drizzle the quail with the remaining 3 tablespoons of olive oil and scatter the remaining thyme sprigs around them.

   Tip: Arrange quail breast-side up for the most attractive presentation.

4. 4

   Roast in the preheated oven for 28-32 minutes, until the quail skin is golden and crispy and the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.

   Tip: Quail cooks faster than chicken, so don't leave it in too long or the meat will become dry.

5. 5

   While the quail roasts, prepare the balsamic glaze. In a small saucepan over medium heat, combine the balsamic vinegar, honey, and mustard. Simmer for 6-8 minutes, stirring occasionally, until it reduces to about 3 tablespoons and coats the back of a spoon.

   Tip: The glaze will thicken more as it cools, so remove it from heat when it's still slightly loose.

6. 6

   Remove the roasted quail and brussels sprouts from the oven. Transfer to a serving platter and drizzle the warm balsamic glaze over everything.

7. 7

   Let the quail rest for 3-4 minutes before serving to allow the juices to redistribute, keeping the meat tender and moist.

   Tip: Cover loosely with foil to keep warm during resting.