Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Onions, Potatoes, and Spinach Recipe
    Lost? Site Map

    Roasted Onions, Potatoes, and Spinach

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • 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. :-)

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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • 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
    • on November 16, 2003

      I don't know whether it's my roasting pan, my oven, or me, but every time I cook roasted vegies they stick to the pan!! This was no exception, but it really didn't matter because it tasted so delish. There were no instructions on what to do with the rosemary and bayleaf, so I just threw them in the pan. The flavours were divine, the onions were semi-caramelised and the rosemary and garlic completed this taste marriage made in heaven. Yum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    « Previous 1 Next »


    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

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes