Sheet Pan Quail and Brussels Sprouts

When lists of gross food get thrown out one vegetable always gets its fair share of hate. Brussels sprouts! Maybe it’s because of the way most people had them growing up, boiled and slimy, but brussels sprouts have gotten a bad rap. I didn’t know I loved brussels sprouts until I tried them shredded with parmesan and roasted in the oven…DELICIOUS! Now I can’t get enough!

There is a fancy steakhouse around San Antonio that has their own version of some wicked good brussels sprouts. They’re covered in a honey sriracha sauce and charred and they are to die for. They are so good that I joked with my husband that they could make me vegetarian (just kidding though 😉). But in all honestly, my bank account wouldn’t be able to afford it. Those suckers cost $11 for a side! Crazy!

Because of my love for brussels sprouts, and my thrifty nature, I decided to make my own version, not a copycat, but dang they are good. Also, who doesn’t love a sheet pan meal that you can put all together and just throw in the oven? Quail seemed like the perfect meat to go with this recipe, but any white game bird will do. Pair with some rice and you have yourself a delicious meal. Enjoy!

Sheet pan Pheasant
Sheet pan Pheasant
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5 from 1 vote

Sheet Pan Quail and Brussel Sprouts

Easy, tasty, quail recipe for when you don't want to involved of dinner!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Main Course
Cuisine: American, Asian
Keyword: American, Asian, Healthy, Quail, Sheet Pan
Servings: 6
Author: Sophie May



  • 18 quail breasts
  • 2 red bell peppers deseeded and julienned
  • 2 lbs brussels sprouts
  • 1 tbsp siracha extra for serving
  • 2 tbsp soy sauce extra for serving
  • 2 cloves garlic minced
  • 1/2 tsp ginger minced
  • 1 tbsp olive oil
  • 1/2 tsp honey
  • 1.5 tsp brown sugar
  • 2 tbsp sesame seeds
  • 2 cups uncooked rice


  • Preheat oven to 425 °F.
  • Cook rice according to directions.
  • Wash and trim brussels sprouts, then cut in half vertically.
  • Combine all siracha, soy sauce, garlic, ginger, olive oil, honey, and brown sugar in a small bowl.
  • Place brussels sprouts, red bell peppers, and quail on sheet pan. Toss with the sauce mixture and then evenly spread back out on sheet pan.
  • Sprinkle with sesame seeds.
  • Cook for 15 minutes (or until internal temp of 150 °F), then remove the quail breasts and cover to trap heat.
  • Set oven to high broil and then cook for an additional 3-5 minutes or until brussels sprouts become crispy.
  • Serve with rice, siracha, soy sauce and enjoy!

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