Roasting is a great way to bring out the sweet side of onions. This dish has simple seasonings but big flavor.
Ingredients:
2 large onions, halved and peeled
1 1/2 pounds red potatoes, scrubbed
2 cloves garlic, peeled and partially crushed
3 TBS olive oil
1 TBS balsamic vinegar
1 bay leaf
1 tsp chopped fresh rosemary
2 TBS veggie broth (or water)
4 cups spinach (5 oz) rinsed and chopped
Instructions:
- Preheat oven to 400 degrees. Lightly oil a large roasting pan.
- Trim the ends off onions. Cut into wedges, slicing end to end. Place in
large bowl and separate somewhat, leaving a couple of onion layers attached
to 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 in single layer. Sprinkle with
vegetable broth.
- Roast vegetables about 30 minutes, stirring and adding water or broth if
necessary. Add spinach and mix. Roast 10 more minutes. Vegetables should
be tender and golden when done. Serve warm.
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