Pan Roasted Quail with Autumn Vegetables

This hearty dish features pan-roasted quail served with a medley of autumn vegetables. It's a perfect meal for a chilly fall evening.

Ingredients - Serves 4

Preheat your oven to 400°F.
Season the quail with salt and pepper.
Heat the olive oil and butter in a large, oven-safe skillet over medium heat.
Add the quail to the skillet and cook until browned on all sides, about 5 minutes.
Remove the quail from the skillet and set aside.
Add the garlic, rosemary, thyme, carrots, parsnips, and Brussels sprouts to the skillet. Cook until the vegetables are tender, about 10 minutes.
Return the quail to the skillet and add the red wine.
Transfer the skillet to the oven and roast for 15 minutes, or until the quail is cooked through.
Serve the quail with the roasted vegetables.