ROASTED ONIONS, POTATOES, AND SPINACH

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Roasted Onions, Potatoes, and Spinach image

This is one of my favorite side dishes, from an issue of the Vegetarian Times. I vary the herbs almost every time I make it, but have posted it as written here. Preparation and cooking times are estimates, sometimes the vegetables seem to cook faster. Just be sure not to overcook the spinach! :)

Provided by GoKittenGo

Categories     Spinach

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

2 large onions, halved and peeled
1 1/2 lbs red potatoes, scrubbed
2 cloves garlic, peeled and partially crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 bay leaf
1 teaspoon chopped fresh rosemary
2 tablespoons vegetable broth or 2 tablespoons water
4 cups spinach, rinsed and chopped
salt and pepper

Steps:

  • Preheat oven to 400 degrees Farenheit.
  • Lightly oil a large roasting pan.
  • Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
  • Trim ends off onions, and cut into wedges from end to end.
  • Cut potatoes in large wedges.
  • Place potatoes and onions in bowl with dressing, toss well.
  • Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
  • Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
  • Add spinach, and cook for about 10 minutes more.
  • Alternatively: Sautee spinach and top with potatoes and onions.

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