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 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 speedy, it made the veggies mushy instead of crunchy like before. It turns out, the best way to reheat roasted vegetables is actually on the stove! Keep reading to learn about reheating roasted vegetables on the stove and the easy trick that restores their crisp texture fast.
The best kinds of vegetables for roasting
Root vegetables (carrots, parsnips and onions) along with cruciferous veggies (broccoli, Brussels sprouts and cauliflower) are usually the top picks for roasting. That’s because both varieties can handle high-heat cooking methods without shriving too much. In fact, hot oven temperatures help draw out the natural sugars within the veggies, allowing them to soften, become sweeter and develop a caramelized color. Roasted vegetables are a definite crowd favorite; however, if you find yourself with leftovers they’re easy to warm up and enjoy the next day.
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Why the stove is ideal for reheating roasted vegetables
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. And while a microwave will warm up the veggies in one or two minutes, 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.
It turns out 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 5 minutes or less! They’re great to enjoy on their own or served over rice, pasta, creamy hummus or fluffy scrambled eggs.
