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    You are in: Home / Recipes / Roasted Onions, Potatoes, and Spinach Recipe
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    Roasted Onions, Potatoes, and Spinach

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    GoKittenGo's Note:

    This is one of my favorite side dishes, from an issue of the Vegetarian Times. I vary the herbs almost every time I make it, but have posted it as written here. Preparation and cooking times are estimates, sometimes the vegetables seem to cook faster. Just be sure not to overcook the spinach! :)

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    Units: US | Metric


    1. 1
      Preheat oven to 400 degrees Farenheit.
    2. 2
      Lightly oil a large roasting pan.
    3. 3
      Mix oil and vinegar in a bowl, add garlic, salt, and pepper.
    4. 4
      Trim ends off onions, and cut into wedges from end to end.
    5. 5
      Cut potatoes in large wedges.
    6. 6
      Place potatoes and onions in bowl with dressing, toss well.
    7. 7
      Spread potatoes and onions in single layer in roasting pan, and sprinkle with water or vegetable broth.
    8. 8
      Roast 30 minutes, stirring only once or twice and adding more water or broth if needed.
    9. 9
      Add spinach, and cook for about 10 minutes more.
    10. 10
      Alternatively: Sautee spinach and top with potatoes and onions.

    Ratings & Reviews:

    • on December 10, 2009


      This was really good, even though I made some adjustments. I used about a lb of small new potatoes, quartered lengthwise, 1 med onion and skipped the spinach because the husband is afraid of green things. Since I had to cook them along with the pork roast I was making, I had them in the oven at 350° F for about 1 hour. The husband had seconds and asked me to make them again some time. :-)

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    • on January 28, 2007


      Like Ms. Bold, I had to cook my potatoes a bit longer than 30 minutes for them to cook through but other than that, I made the recipe exactly as directed and the end result was absolutely delicious! They were a perfect complement for the veal stew that I made for tonight's dinner.

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    • on March 20, 2004


      These were very good roasted veggies. I used a bit more balsamic vinegar, quite a bit of fresh ground black pepper, a good shake of coarse salt, along with about a clove of roasted garlic. I omitted the bay leaf and rosemary and used chicken broth instead of the veggie broth. My potatoes also needed a bit more than 30 minutes to fully cook. I liked the addition of spinach. Would be a tasty side to grilled steaks.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Roasted Onions, Potatoes, and Spinach

    Serving Size: 1 (194 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 167.7
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 39.1 mg
    Total Carbohydrate 24.2 g
    Dietary Fiber 3.2 g
    Sugars 4.0 g
    Protein 3.3 g

    The following items or measurements are not included:

    vegetable broth

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