Roasted Spinach
Updated Jun 03, 2020
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I’ve always enjoyed a good magic show, and of course a delicious side dish. This roasted spinach is a good example of both. No wonder it’s one of our most popular vegetarian recipes!
Featured Comment: ⭐⭐⭐⭐⭐ Thank you for your recipe to create this dish! I cannot believe how much easier things are doing it this way. I’ll never go back to doing it in a skillet on the stove. Love, love, love!!!!! -Laura
Why You’ll Love This Roasted Spinach
It’s Easy! A bag of spinach, some cherry tomatoes, garlic, some salt, pepper, and a little lemon juice
- !It’s dark, green, and leafy and a delicious way to load up on this anitoxidant-rich food.
- It’s economical. A complete side dish for just a buck or two.
- It goes with almost any main dish! I’m talking things like pan fried duck breast, herb-roasted turkey tenderloin, veal marsala, braised pork butt, and, of course, old-fashioned roasted chicken!
- This simple side loves a rich protein — try it with our Traeger smoked salmon recipe and a squeeze of lemon for an easy, high-protein dinner.
Growing up, there were two things that I would not eat, under any circumstances: spinach and tomatoes. I gradually grew into tomatoes, if you will. Spinach was a different story.
“If spinach can be wilted on the stovetop, why not try it in the oven?”
I had a leaf here and a leaf there, but it wasn’t until I was well into adulthood that I ventured out and ordered a side of wilted spinach. Magic.
I still remember when and where, Trattoria Stefano, Sheboygan, Wisconsin. Magic. Now, every time that I make wilted spinach at home I am mystified how a huge bag of spinach can be reduced into what seems like a few forkfuls, via the wilting process. Magic.
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The flavor of wilted spinach, with a little tune-up, Magic.
Tonight at the cottage I was in the midst of preparing an other-worldly tasting chicken recipe, when I realized that spinach would be an excellent side for what I was making. I had the oven on, and I had a handful of cherry tomatoes.
If spinach can be wilted on the stove top, why not try it in the oven? My mind was still going back to the cherry tomatoes that were roasted atop a margarita pizza in my 550 degree oven, last week (that Platter Talk post is still “rising”.)
They were literally bursting with flavor. Sweet cherry tomatoes, on top of savory wilted spinach? Like this easy tomato pasta. Magic. I hope you’ll try this roasted spinach. It’s one of my favorite low-fat recipes.
I’m pretty sure you’re going to love it. -Dan
Love Roasted Vegetables? Check out this recipe for Make-Ahead Roast Vegetables.
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Oven Wilted Spinach with Roasted Tomatoes
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Ingredients
- 1 large bag baby spinach
- 1 handful cherry tomatoes
- 1 tablespoon olive oil
- juice from 1 fresh lemon
- 2 cloves garlic, thinly sliced
- salt and pepper
Instructions
- Heat oven to 350.
- Place spinach in oven-safe dish or skillet.
- Place tomatoes on top of spinach.
- Sprinkle garlic slices on mixture.
- Drizzle olive and lemon juice over tomatoes and spinach.
- Salt and pepper to taste.
- Bake for 20 minutes.
- Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for your recipe to create this dish! I cannot believe how much easier things are doing it this way. I’ll never go back to doing it in a skillet on the stove. Love, love, love!!!!!
This absolutely made my day—thank you! 🙌 We feel the same way: once you try oven-wilted spinach, there’s just no going back to the skillet. So glad you loved it! 💚 If you snap a pic next time, feel free to tag us @plattertalk or #plattertalk—we’d love to share it with the community!
—Dan
I always hate those posts where people use different ingredients, fail to follow instructions & then comment, but here I go. I grow spinach in the garden & it’s got away from me recently, so was far from “baby”, but still delicious. Thanks for a new way to use my spinach glut 🙂
Thank you for the nice feedback. I think you’ll love this delicious way to use spinach or just about any side dish!