Roasting is one of the best ways to bring out the sweet side of onions. The seasoning is simple—just salt, pepper, herbs, garlic and balsamic vinegar—but the dish delivers big flavor.
- 2 large onions, halved and peeled
- 1 1/2 lbs. red potatoes, scrubbed
- 2 cloves garlic, peeled and partially crushed
- 1 Tbs. balsamic vinegar
- 3 Tbs. olive oil
- 1 bay leaf
- 1 tsp. chopped fresh rosemary
- 2 Tbs. low-sodium vegetable broth or water
- 4 cups spinach (5 oz.), rinsed and chopped
Preheat oven to 400ºF. 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.
- Calories: 195
- Carbohydrate Content: 30 g
- Fat Content: 7 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 41 mg