Roast Quails With Carrots and Onions

Ingredients

• 4 quails
• 3 tablespoons olive oil
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
• Freshly ground pepper to taste
• 3 carrots, cut in thin slices
• 8 small onions, peeled (imported Italian if available)
• Coarse salt

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    747 calories; 47 grams fat; 10 grams saturated fat; 23 grams monounsaturated fat; 8 grams polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 16 grams sugars; 46 grams protein; 165 milligrams cholesterol; 1182 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Marinate the quails for an hour in two tablespoons of olive oil, thyme and pepper.
2. Preheat oven to 400 degrees.
3. Heat remaining oil in a cast-iron pan or heavy casserole. Saute the the carrots and onions until golden brown. Remove with a slotted spoon and set aside. Brown the quails.
4. Return the vegetables to the pan and place in the oven, uncovered. Roast the quails, starting breast down, and turning occasionally, for about 15 minutes, or until cooked. Season to taste with salt and serve.