Alexandria Brooks
·4 min read
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.
RELATED: This Secret Ingredient Will Make Roasted Carrots Taste Amazing
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 or creamy hummus.
How to reheat roasted vegetables
This stovetop method comes from kitchen pro Hannah Madden and involves three simple steps:
Heat 1 Tbs. of olive oil in a skillet over medium heat.
Once oil is warm, add an even layer of roasted veggies to the pan and let them cook for about 5 minutes. Flip the vegetable halfway through cooking. You can tell the vegetables are done when they're sizzling and start to brown even more.
Serve the veggies over your desired starch and enjoy.
My taste test
Trying this method out on some leftover roasted carrots, 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 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.
Bonus tips for extra crunchy roasted vegetables
While roasting the vegetables, taking a couple of additional steps ensures they stay crisp even once cooled. This makes it easier to reheat them as they won't be super limp and need more oil to make them crunchy again. Simply follow these two tips from the folks at Lifehacker for best results.
1. Toss the vegetables with cornstarch.
You may already have the key to crunchy roasted veggies sitting in your pantry: cornstarch. They recommend tossing each pound of raw veg with “a tablespoon of starch,” olive oil and any spices before roasting them. Since this ingredient doesn't absorb oil, it stays on the surface and crisps up when heated. This results In veggies with a crackling exterior and tender interior.
2. Preheat the baking sheet.
Another helpful tip: Try preheating your baking sheet before you spread your vegetables out on it. This involves putting it in the oven right after you set the temperature so it warms up as the oven preheats. Once the oven is preheated, carefully add 2 Tbs. of olive oil to the hot sheet before popping it back in the oven for an extra 2 to 3 minutes. Then, you can add the veggies in a single layer and expect a nicely browned crust when they're fully roasted.
Continue reading for more tips on reheating leftovers:
How to Reheat Mac and Cheese So It’s Creamy Again — Easy Trick Takes Seconds
How to Reheat Shrimp So They Stay Sweet and Succulent — Chef’s #1 Secret
Reheating Pizza: The Skillet Trick So Good You’ll Never Use An Oven Again
