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    Roasted Vegetables


    • 1 tsp Fine Sea Salt
    • 1/2 tsp Rubbed Sage
    • 1/2 tsp Ground Nutmeg
    • 1/2 tsp Ground Black Pepper
    • 3 tbsp Olive Oil
    • 2 cups Mini Potatoes (cut)
    • 1 1/2 cups Red Onions (cut)
    • 1 1/2 cups Carrots (cut)
    • 1 1/2 cups Butternut Squash (cut)


    • Cut potatoes and vegetables to same size. Add olive oil and spices and toss in a small bowl until well coated. Spread in a single layer on a foil lined baking pan.
    • Bake 450 °F for 30-35 minutes (or until tender).