Food & Recipes

How to Reheat Roasted Vegetables So They’re Crispy Like Before

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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. If I ever have leftover veggies, I tend to use the microwave as a speedy reheat method, but they usually end up being mushy instead of crunchy like before. Well it turns out, when it comes to how to reheat roasted vegetables on the stove is a better way to do it to restore their crisp texture fast!

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Our trusty microwaves come in handy to cook everyday food like oatmeal or to reheat a comforting soup. Yet roasted veggies are a different story since they lose their crunchy exterior once 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 about 10 minutes if you’re not counting the time it takes the oven to preheat

I’ve since learned reheating them on the stove is the best and fastest option to ensure the roasted veggies are just as delicious as when you cooked them. 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.

Reheated yogurt roasted carrots

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 those spices were brought back to life with this quick sauté after sitting in the fridge for a day. This tip definitely made the dish even tastier than when I first cooked the veggies, which is hard to 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.

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