Roast Quails With Carrots and Onions
Published March 21, 1987
- Total Time
- 25 minutes, plus 1 hour's marination
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Ingredients
4 quails
3 tablespoons olive oil
1 teaspoon fresh thyme (or ½ teaspoon dried)
Freshly ground pepper to taste
3 carrots, cut in thin slices
8 small onions, peeled (imported Italian if available)
Coarse salt
Nutritional analysis per serving (2 servings)
36 grams carbs; 166 milligrams cholesterol; 752 calories; 24 grams monosaturated fat; 9 grams polyunsaturated fat; 10 grams saturated fat; 47 grams fat; 8 grams fiber; 1423 milligrams sodium; 47 grams protein; 16 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Marinate the quails for an hour in two tablespoons of olive oil, thyme and pepper.
- Step 2
Preheat oven to 400 degrees.
- Step 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.
- Step 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.
Private Notes