Herb-Infused Rack of Quail with Roasted Seasonal Vegetables

Ingredients

• Rack of quail (2 racks)
• Salt (to taste)
• Black pepper (to taste)
• Fresh rosemary (1 tablespoon, chopped)
• Fresh thyme (1 tablespoon, chopped)
• Olive oil (2 tablespoons)
• Butter (2 tablespoons)
• Garlic cloves (4, minced)
• Brussels sprouts (2 cups, halved)
• Baby potatoes (2 cups, halved)
• Baby carrots (2 cups)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the quail racks generously with salt, black pepper, chopped rosemary, and chopped thyme, ensuring an even coating for maximum flavor.
3. In an oven-safe skillet, heat olive oil over medium-high heat. Once hot, carefully add the quail racks, searing them for 2-3 minutes on each side until they are beautifully browned.
4. Transfer the skillet with the quail to the preheated oven and roast for 12-15 minutes, or until the internal temperature reaches 165°F (74°C) and the quail is cooked through.
5. While the quail is roasting, prepare the vegetables. In a separate baking dish, toss the halved baby potatoes, Brussels sprouts, baby carrots, minced garlic, salt, and black pepper with olive oil until well coated.
6. Roast the vegetables in the oven for 20-25 minutes, or until they are tender and golden brown, stirring halfway through for even cooking.
7. Remove the quail from the oven and let it rest for a few minutes to allow the juices to redistribute.
8. In a small saucepan, melt the butter over low heat. Once melted, drizzle the warm butter over the rack of quail for added richness.
9. Plate the quail alongside the roasted vegetables, garnishing with additional fresh herbs if desired. Serve immediately and enjoy the burst of flavors!