Fresh vegetables are usually a little more difficult to roast than canned ones.
They’re easier to cut and peel, but they’re also more prone to spoilage.
If you’re trying to save money and your budget doesn’t allow it, then you can roast the veggies yourself.
How to roast a fresh vegetable at home: First, cut the vegetables into quarters.
You’ll need a large pot with a lid.
Place the vegetables in the pot.
They’ll cook up in the water as they cook.
The more water you add to the pot, the longer they’ll cook.
Let them cook for about 10 minutes.
When the vegetables are tender, they’re ready to be roasted.
For a more tender, crispy, or flavorful roasted vegetables, you can use a food processor.
If your food processor doesn’t have a timer, you may need to add a little water to make sure the vegetables aren’t over-heated.
Once the vegetables have cooked for about 5 minutes, turn them over and let them cool.
Roasting vegetables at home is really easy.
If the veggies are still a little bit soft, add a bit of oil to the food processor, pulse until the oil gets very thick, and set aside.
After the veggies have cooled, slice them up into strips and put them in a baking dish.
Roast for about 15 minutes, flipping the strips occasionally to check on the edges.
Once you get them nice and crisp, you’re ready for your roast. Enjoy!