Roasted Onions, Potatoes and Spinach

• 2 large onions, halved and peeled
• 1 1/2 lbs. red potatoes, scrubbed
• 2 cloves garlic, peeled and partially crushed
• 1 Tbs. balsamic vinegar
• 3 Tbs. olive oil
• 1 bay leaf
• 1 tsp. chopped fresh rosemary
• 2 Tbs. low-sodium vegetable broth or water
• 4 cups spinach (5 oz.), rinsed and chopped

1. Preheat oven to 400 degrees F. Lightly oil large roasting pan.
2. Trim off ends of onions.
3. Cut into wedges, slicing end to end.
4. Place in large bowl and separate somewhat, leaving a couple of onion layers attached with each wedge.
5. Cut potatoes into large wedges; add to onions in bowl.
6. Add garlic, oil, vinegar, bay leaf, rosemary and salt and pepper to taste; toss to coat.
7. Transfer vegetables to prepared pan and spread in single layer.
8. Sprinkle with vegetable broth.
9. Roast vegetables 30 minutes, stirring once or twice and adding water, if necessary.
10. Add spinach and mix.
11. Roast 10 minutes.
12. Vegetables will be tender and golden when done.
13. Serve warm.

onions, red potatoes, garlic, balsamic vinegar, olive oil, bay leaf, rosemary, vegetable broth, spinach

Taken from www.vegetariantimes.com/recipe/roasted-onions-potatoes-and-spinach/ (may not work)