{"id":232,"date":"2018-05-16T17:33:08","date_gmt":"2018-05-16T17:33:08","guid":{"rendered":"http:\/\/trialbyfryer.com\/?p=232"},"modified":"2018-05-31T20:35:24","modified_gmt":"2018-05-31T20:35:24","slug":"roasted-vegetables","status":"publish","type":"post","link":"https:\/\/trialbyfryer.com\/2018\/05\/roasted-vegetables\/","title":{"rendered":"Roasted Vegetables"},"content":{"rendered":"

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Ever since I learned about roasting vegetables maybe 8 years ago (it\u2019s impossible to think that I never roasted a vegetable before then!), I\u2019ve been roasting all the vegetables<\/em>. I\u2019m obsessed with eating my veggies, and this is such an easy, quick, brainless way to get a side of vegetables in. Besides, what\u2019s not to love about little caramelized vegetable bits coated in olive oil, sea salt, and freshly cracked black pepper? James and I probably roast some vegetables with our dinner 70% of the time. They take absolutely minimal prep, and then you just stick them in the oven, set a timer, and forget about them. Plus roasting has introduced me to completely new vegetables, and reinvented boring old ones \u2013 roasted carrots are heaven on earth. All of our roasted vegetables follow a basic process described here.<\/p>\n