Onions

Roasted Onions, Potatoes & Spinach

Posted by Carole Koch

This is a great example of a recipe that can be the inspiration for your own unique dish. Try different combinations of CSA veggies using this technique.

2 large onions halved, peeled, cut into wedges end to end
1 1/2 red potatoes, scrubbed, cut into large wedges
2 cloves garlic, peeled, 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 F. Lightly oil a large roasting pan. Place potatoes and onions in a large 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.

Adapted from fooddownunder.com.

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