Roasted Onions Potatoes and Spinach
Elevate your side dish game with this Roasted Onions, Potatoes, and Spinach recipe—a wholesome, flavor-packed medley of tender potatoes, caramelized red onions, and vibrant baby spinach. Perfectly seasoned with fragrant garlic, earthy thyme, and smoky paprika, this easy-to-make dish is roasted to golden perfection in just one pan. A drizzle of zesty lemon juice ties the flavors together, making it a versatile choice for busy weeknights or elegant dinners. The addition of fresh parsley as an optional garnish adds a pop of color and freshness. With a minimal prep time of 15 minutes and only 40 minutes in the oven, this healthy and delicious recipe serves four and pairs beautifully with your favorite proteins or stands out on its own.
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Recipe Information
Ingredients
- 4 medium Yellow potatoes
- 2 medium Red onions
- 5 cups Baby spinach
- 3 tablespoons Olive oil
- 3 cloves Garlic cloves
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash the yellow potatoes thoroughly, leaving the skin on, and cut them into 1-inch cubes.
Peel the red onions and cut them into thick wedges, about 6-8 wedges per onion.
Mince the garlic cloves finely and set aside.
In a large bowl, combine the potato cubes and onion wedges. Drizzle with 2 tablespoons of olive oil, and season with dried thyme, paprika, salt, and black pepper. Toss until everything is evenly coated.
Spread the potatoes and onions in a single layer on the prepared baking sheet. Roast in the preheated oven for 30 minutes, tossing halfway through to ensure even cooking.
After 30 minutes, remove the baking sheet from the oven. Add the baby spinach to the sheet, drizzle with the remaining 1 tablespoon of olive oil, and scatter the minced garlic evenly over the spinach. Toss gently to combine with the roasted vegetables.
Return the baking sheet to the oven and roast for another 8-10 minutes, or until the spinach has wilted and the potatoes are golden brown and tender.
Remove the baking sheet from the oven and drizzle the roasted vegetables with lemon juice. Toss gently to distribute the flavors.
Transfer the roasted onions, potatoes, and spinach to a serving platter. Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1085 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2533 mg | 110% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 22.9 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
