RCI-VG.004.1151.001
Roasted Onions, Potatoes and Spinach
.
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- onions2 largehalved and peeled
- red potatoes1 1/2 lbsscrubbed
- garlic2 clovespeeled and partially crushed
- 1 unit
- 3 unit
- 1 unit
- 1 tsp
- Tbs. low-sodium vegetable broth or water2 unit
- spinach (5 oz.)4 cupsrinsed and chopped
Method
1
Preheat the oven to 425°F. Peel and halve the large onions, then scrub the red potatoes until clean.
10 minutes
2
Cut the potatoes into 1-inch cubes and place them in a large roasting pan with the halved onions.
3
Add the partially crushed garlic cloves, bay leaf, and chopped fresh rosemary to the pan with the vegetables.
4
Drizzle 3 tablespoons of olive oil and 1 tablespoon of balsamic vinegar over the potatoes and onions, then toss to coat evenly.
5
Pour 2 tablespoons of low-sodium vegetable broth or water into the bottom of the pan to prevent sticking.
6
Roast in the preheated oven for 25-30 minutes, stirring occasionally, until the potatoes are tender and the onions are golden brown.
28 minutes
7
Remove the pan from the oven and stir in the rinsed and chopped spinach, mixing until it begins to wilt from the residual heat.
8
Return the pan to the oven for 3-5 minutes to finish wilting the spinach.
4 minutes
9
Remove from the oven and discard the bay leaf and crushed garlic cloves before serving.