One of my go-to side dishes for dinner is either roasted carrots or potatoes. All I have to do is season the veggies, drizzle them with olive oil, place on a baking sheet, and let them to do their thing in the oven until they’re golden brown and ready to enjoy. In the past, I reheated any leftover veggies in the microwave the next day. But while this was a speedy reheat method, it made the veggies mushy instead of crunchy like before. It turns out, the best way to reheat roasted vegetables is on the stove because it restores their crisp texture fast!
Our trusty microwaves come in handy to cook everyday food like oatmeal or to reheat a comforting soup. Roasted veggies are a different story because they lose their crunchy exterior when stored in the fridge. A microwave will warm up the veggies in one or two minutes, but they’ll end up soggy (similar to a slice of pizza). You can reheat them in the oven to avoid any limp roasted veggies. However, that could take 10 minutes or more, and that’s not including the time it takes the oven to preheat.
I’ve since learned that reheating roasted veggies on the stove is the best and fastest option for ensuring they’re just as delicious as they were when you first cooked them. Bonus: They’ll be ready in five minutes or less! They’re great to enjoy on their own or served over rice, pasta, or creamy hummus.
How to Reheat Roasted Vegetables
This simple trick comes from WikiHow staff writer Hannah Madden. I decided to try it out on some leftover yogurt roasted carrots. First, I heated one tablespoon of olive oil in a skillet over medium heat. Once the oil was warm, I added the carrots to the pan and let them cook for about five minutes, flipping them halfway through. I could tell they were done because the carrots were sizzling and starting to brown even more. The veggies were then served over a bed of herby rice before digging in for a taste test.
After taking the first bite, I was blown away at how the carrots maintained their crispness on the outside. The flesh of the carrot stayed super tender as well. These carrots were seasoned with spices like turmeric and fennel seeds, and the aromatic flavors from these spices came back to life after sitting in the fridge for a day thanks to this quick sauté. This tip definitely made the dish even tastier than when I first cooked the veggies, which you can’t say about most leftovers.
It looks like my microwave will have to take a backseat to this stovetop method when it comes to reheating roasted vegetables from now on.