Keep It Simple, Stupid: Roasted Onions, Potatoes and Spinach

Delicious does not have to be difficult. Sometimes the simplest of ingredients prepared in the most basic of ways yield the most sublime results. Here's a great example. Vegetables easy to find at the grocery store roasted in a fantastic (and healthy) combination of textures and tastes. Try it and see.

Roasted Onions, Potatoes and Spinach
Makes six-eight servings.

2 large onions, halved and peeled
1 1/2 pounds 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, chicken stock or water
4 cups spinach (5 ounces), rinsed and chopped


Preheat oven to 400 degrees. Lightly oil a large roasting pan.


Trim off ends of onions. Cut into wedges, slicing end to end. Place in a 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 roasting pan and spread in single layer. Sprinkle with broth or water.


Roast vegetables 30 minutes, stirring once or twice and adding water, if necessary. Add spinach and mix. Roast for an additional 10 minutes until vegetables are tender and golden.


Serve warm.