Guest guest Posted January 13, 2007 Report Share Posted January 13, 2007 Roasted Onions, Potatoes And Spinach 2 large onions, halved and peeled 1 1/2 pounds red potatoes, scrubbed 2 garlic cloves, peeled, and partially crushed 1 tablespoon balsamic vinegar 3 tablespoons olive oil 1 bay leaf 1 teaspoon chopped fresh rosemary 2 tablespoons low-sodium vegetable broth or water 4 cups spinach, rinsed, chopped Preheat oven to 400 degrees. Lightly oil large roasting pan. Trim off ends of onions. Cut into wedges, slicing end to end. Place in large bowl and separate somewhat, leaving a couple of onion layers attached with each wedge. Cut potatoes into large wedges; add to onions in bowl. Add garlic, oil, vinegar, bay leaf, rosemary and salt and pepper to taste; toss to coat. Transfer vegetables to prepared pan and spread in single layer. Sprinkle with vegetable broth. Roast vegetables 30 minutes, stirring once or twice and adding water, if necessary. Add spinach and mix. Roast 10 minutes. Vegetables will be tender and golden when done. Serve warm. Serves 6. Get your own web address. Have a HUGE year through Small Business. Quote Link to comment Share on other sites More sharing options...
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