Roasted Quail with Brussels Sprouts and Balsamic Glaze
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This elegant dinner came together one evening when I wanted something special but didn't have hours to spend cooking. Roasted quail is surprisingly simple to prepare, and the whole meal comes together in just about an hour. The quail stays incredibly tender and juicy while roasting alongside caramelized brussels sprouts, which are packed with vitamin C and fiber to keep you feeling satisfied. A tangy balsamic glaze with a touch of honey ties everything together beautifully. It looks fancy enough to impress guests, but honestly, it's so straightforward that weeknight cooking feels effortless.
Ella x
Ingredients
- 4whole quail(cleaned and patted dry)
- 1½ poundsbrussels sprouts(trimmed and halved)
- 6 tablespoonsextra virgin olive oil
- 118 mlbalsamic vinegar
- 4 sprigsfresh thyme
- 6garlic cloves(minced)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 2 tablespoonshoney
- 1 tablespoondijon mustard
- 1lemon(halved)
Detail level
Instructions
- 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
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
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
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
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
Remove the roasted quail and brussels sprouts from the oven. Transfer to a serving platter and drizzle the warm balsamic glaze over everything.
- 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.
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