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How to Reheat Roasted Vegetables – I Test 4 Methods [Pics]

Roast veg is a delicious side dish for any meal, so making a big batch to eat throughout the week makes sense.

But what’s the best way to reheat your roasted vegetables?

I experimented with four reheating methods to discover which one leaves you with tasty, still-crunchy veg (no mush here!). 

One method (the oven) stood out among the rest, but the others did a pretty good job too.

A note on my experiment

I made a big batch of roasted vegetables as a side dish for a dinner party. 

After the dinner, I had leftovers, so I stored them in the fridge to try reheating them the next day.

I tried four reheating methods, including:

  • In the oven (my preferred method for crunchy, tasty results).
  • In the skillet (good if the oven is occupied).
  • In the air fryer (good for quick reheating, very crunchy).
  • In the microwave (not the best, but honestly not too bad).

I wanted to make sure my veg stayed as crunchy as possible, so I was looking for that when trying these methods.

The oven was the easiest method and the one that produced my favorite results: perfectly reheated, crunchy veg.

The microwaved leftovers were the lowest quality, but they were perfectly fine for a quick lunch.

Top tip: root vegetables will reheat better than more watery vegetables, so consider this when making your vegetable choices.

Reheating roast vegetables in the oven

Preheat the oven to 425ºF (210ºC). While it’s heating up, arrange your veg on a baking sheet and drizzle them with some olive oil. Place the baking sheet in the oven for about 4-6 minutes. Shake the baking sheet at roughly the halfway mark to flip the vegetables for even reheating.

How to reheat roast vegetables in the oven:

  1. Preheat your oven to 425ºF (210ºC).
  2. Spread your vegetables out on a baking sheet.
  3. Optional: drizzle the vegetables with olive oil. If the veggies already seem quite oily, skip this step.
  4. Bake for 4-6 minutes, shaking the tray halfway through to flip the vegetables.
  5. Bake until sizzling.

Be careful not to put your vegetables too close together, or they will steam and lose their crunch.

If you have other foods to reheat at the same time that requires a lower temperature, you can set your oven to as low as 350ºF (180ºC). 

The veg will come out a little softer, but they’ll still be tasty.

Also, don’t overdo it with the oil, or the vegetables will be greasy. A little goes a long way.

My verdict:

This was my favorite reheating method for roast veg. 

You can reheat a big portion of vegetables at once without any hassle. 

The veggies taste great, and the texture was good too.

Reheating roast vegetables in the skillet

Heat 1 tablespoon of oil in your skillet (skip the oil if your veg looks oily already). Heat the skillet on medium heat, then add the roast veg. Sauté it in the skillet for 3-4 minutes until everything is warmed through. Plate and eat your veg immediately.

How to reheat roast vegetables in a skillet:

  1. Heat 1 tablespoon of oil in the skillet on medium heat. If your vegetables already feel or look oily, you can skip the oil.
  2. Once the skillet is warmed up, add the vegetables.
  3. Sauté for 3-4 minutes or until heated through.

To add more flavor to your veg, try adding extra garlic, herbs, or even bacon to the skillet while sautéing.

Opt for a reasonably big pan so your vegetables can spread out. If they’re all piled on top of each other, they’ll steam instead of fry so won’t crisp up.

My verdict:

This is a good option if the oven is occupied. 

The only downside was that some of the veg ended up a little overcooked because they’d been resting on the bottom of the pan too long. 

Everything tasted good though, and the extra garlic I added made the flavors shine.

Reheating roast vegetables in an air fryer

Turn on your air fryer and preheat it to 375ºF (190ºC). While it’s heating up, spread the veggies in the basket, making sure they don’t touch. Place the basket in the air fryer and heat for 2-3 minutes. Be sure to shake the basket halfway through to flip the veggies for an even reheating.

How to reheat roast vegetables in an air fryer:

  1. Preheat your air fryer to 375ºF (190ºC).
  2. Spread the veggies out in the basket so they don’t touch.
  3. Heat for 2-3 minutes, shaking the basket halfway through to flip the veggies.

The air fryer is a very powerful heating method, so you’ll want to keep an eye on your veg to make sure they don’t burn or dry out,

My verdict:

If you have an air fryer, I definitely recommend this method. 

The veggies stayed super crunchy (I think due to the short heating time), and they tasted great.

Reheating roast veg in the microwave

To reheat your roast veg in the microwave, place the vegetables on a paper towel-lined plate and microwave them in 20-second intervals until they’re as hot as you want. The paper towel is on the plate to catch and soak up any moisture that’s released during reheating.

How to reheat roast vegetables in the microwave:

  1. Spread tour veg out on a paper towel-lined, microwave-safe plate.
  2. Microwave the veg at 20-second intervals until warm.

If you’d like, you can place the veggies under the broiler for 30-seconds after they’ve been microwaved to crisp them up a bit. 

Keep an eye on them to make sure they don’t burn.

My verdict:

This method does what you need it to do if you’re in a pinch, though I’d recommend using another method if you can.

The microwave muted the flavors a bit, and there was no bite left to the veg. 

But it wasn’t anything like the ‘horrible mush’ I’d been led to expect by other sources.

Root vegetables fared better through this method than watery vegetables, but even those were fine.

How to store roast vegetables

Let your vegetables cool to room temperature before storing them.

Storing hot vegetables will create condensation.

Once they’ve cooled, store your veg in an airtight container and put them in the fridge. If you’re worried about moisture, line the container with paper towels before putting the veg in.

Can you freeze roast vegetables?

You can freeze roast veg, though your veg might have a slightly softer texture after freezing. 

Root vegetables like beetroot stand up much better to freezing than more watery vegetables like zucchini. 

If you know you’ll be freezing your roast veg, undercooking it slightly will help keep it firm and survive reheating.

If the texture of your veg really suffers after being frozen, don’t worry! 

The veg will still be great in a soup, a pasta sauce, ratatouille, or something similar. Even if the texture isn’t there anymore, the taste will be unaffected.

How to freeze roast vegetables:

  1. Spread your roast veg on a parchment-paper-lined baking sheet so they don’t touch.
  2. Place the baking sheet in the freezer and freeze for 1 to 2 hours, or until the veg is hard.
  3. Transfer the veg into a heavy-duty freezer bag.
  4. Remove all air from the bag (or vacuum seal it).
  5. Use within six months of freezing.

Flash-freezing the vegetables while they aren’t touching ensures that they don’t freeze together once you’ve put them in bags. 

Removing the air from the freezer bags helps to prevent freezer burn.

I like to dunk the open freezer bag in a big bowl of water to remove the air.

The water forces the air out of the freezer bag, and you can seal it shut.

How to reheat frozen roast vegetables

The best way to reheat frozen roast vegetables is in the oven. Spread the veg out on a baking tray and preheat the oven to 450ºF (230ºC). Drizzle a little oil over the veg and bake for 5-10 minutes, keeping an eye on them as they reheat.

I don’t thaw my veg before reheating them because I find this makes them too mushy.

If you’re making a soup or a sauce with the veg, simply chuck them into your pot frozen.

The BEST Way To Reheat Roasted Vegetables

Roast veg is a delicious side dish for any meal, so making a big batch to eat throughout the week makes sense.
But what’s the best way to reheat your roasted vegetables?
I experimented with four reheating methods to discover which one leaves you with tasty, still-crunchy veg (no mush here!). 
5 from 1 vote
Cook Time 5 mins
Total Time 5 mins
Course Side Dish
Cuisine Italian
Servings 1 person
Calories 81 kcal

Ingredients
 

  • 1 portion roast vegetables
  • 1 tbsp olive oil optional

Instructions
 

  • Preheat your oven to 425ºF (210ºC).
  • Spread your vegetables out on a baking sheet.
  • Optional: drizzle the vegetables with olive oil. If the veggies already seem quite oily, skip this step.
  • Bake for 4-6 minutes, shaking the tray halfway through to flip the vegetables.
  • Bake until sizzling.

Notes

Be careful not to put your vegetables too close together, or they will steam and lose their crunch.
If you have other foods to reheat at the same time that requires a lower temperature, you can set your oven to as low as 350ºF (180ºC). 
The veg will come out a little softer, but they’ll still be tasty.
Also, don’t overdo it with the oil, or the vegetables will be greasy. A little goes a long way.

Nutrition

Serving: 100gCalories: 81kcal
Tried this recipe?Let us know how it was!

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