Roasted Onions, Potatoes, and Spinach

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! :)

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 2  large onions, halved and peeled
• 1 1⁄2 lbs  red potatoes, scrubbed
• 2  cloves garlic, peeled and partially crushed
• 3  tablespoons olive oil
• 1  tablespoon  balsamic vinegar
• 1  bay leaf
• 1  teaspoon  chopped fresh rosemary
• 2  tablespoons vegetable broth or 2  tablespoons water
• 4  cups spinach, rinsed and chopped
•  salt and pepper

Directions

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