Roasted Onions, Potatoes And Spinach

Recipe Ingredients

2		Onions - halved and peeled (large)
1 1/2 lbs	681g / 24oz	Red potatoes - scrubbed
2		Garlic cloves - peeled, and
		Partially crushed
1 tablespoon	15ml	Balsamic vinegar
3 tablespoons	45ml	Olive oil
1		Bay leaf
1 teaspoon	5ml	Chopped fresh rosemary
2 tablespoons	30ml	Low-sodium vegetable broth
		= (or water)
4 cups	584g / 20oz	Spinach - (5 oz) - rinsed, chopped

Recipe Instructions

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.

This recipe yields 6 servings.

Per Serving: 195 Cal; 4g Prot; 7g Total Fat (1 Sat. Fat); 30g Carb.; 0mg Chol; 41mg Sod.; 4g Fiber.

Source:
Vegetarian Times, September 2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.