Roasted vegetables are one of my favorite ways to get in my nutrients. They’re easy to cook and, have a lovely taste, and are a great way to use up any unused food!
Chances are, you’ll have some leftovers after you’ve eaten your meal. These vegetables taste so good right out of the oven- can they taste just as good reheated?
Yes! The reheating process is pretty simple. Below I outline some methods of reheating roasted vegetables and the best practice for freezing and storing.
What type of vegetable is good roasted?
There are SO many good ones! Here’s a list of a few popular vegetables, although there are plenty more out there.
- Broccoli
- Cauliflower
- Carrots
- Brussels sprouts
- Potatoes and sweet potatoes
- Butternut squash and other winter squash
- Zucchini and yellow squash
- Asaparagus
- Eggplant
- Green beans
What’s the best way to roast vegetables?
The way I roast my veggies is my tried-and-true way. The times may differ depending on the vegetable and size, but the method is the same.
First, I preheat my oven to 400 degrees F. 400 seems to be the best temperature when I do my cooking!
Next, I chop/slice my fresh veggies of choice, making sure they’re cut into smaller pieces for more even cooking.
I put the vegetables into a large bowl and drizzle with a little oil. I usually use olive oil, but any neutral oils will work. Then I sprinkle with salt and pepper and other seasonings depending on the dish and their own unique flavor:
- Garlic powder
- Onion powder
- Chili powder
- Cumin
- Italian seasoning
Next, I empty the bowl onto a sheet pan, spreading the vegetables into a single layer. Some people use aluminum foil on the sheet pan, but I never do.
Then I place in the hot oven and cook for 20-30 minutes, depending on the vegetable:
- Broccoli, cauliflower, zucchini- 20 minutes
- Potatoes, butternut squash- 25-ish minutes
So the temperature is always 400 degrees F for me. But the amount of time for cooking changes. When in doubt, start with 20 minutes and poke with a fork to see if it’s done!
How do you store roasted vegetables?
Once your leftover vegetables have cooled to room temperature, put them in an airtight container and keep in the fridge. They’ll usually last 3-5 days with proper storage.
How to reheat roasted vegetables
How do you reheat roasted vegetables in the microwave?
I’ll be honest- the microwave is not the best method. It’s a quick and easy way to reheat food, but you end up with soft and mushy vegetables.
If you’re in a hurry, you can open your container of roasted vegetables and microwave in 30-second increments until they’re hot. You might have a slightly soggy outcome, but honestly it’s not the end of the world for me.
How do you reheat roasted vegetables in the oven?
The oven can help your vegetables crisp back up again. It takes a little time, but has good results!
Preheat the oven to 400 degrees, then place your vegetables on a baking tray and bake in the preheated oven for about 5 minutes until the vegetables are heated through.
This method may take the longest, because you have to wait for your oven to heat up.
How do you reheat roasted vegetables in an air fryer?
I LOVE my air fryer when the temperature gets too hot for the oven. You can actually roast vegetables fully in your air fryer!
Just place your vegetables in the air fryer and cook at 400 degrees F for 3-4 minutes. You don’t have to preheat the air fryer, and the cooking time is low enough that you may not need to shake the basket for even cooking.
How do you reheat roasted vegetables in a toaster oven?
I’ve grown to love my toaster oven for reheating pancakes, waffles, and other things. You can also use it for roasted vegetables!
Honestly, it depends on your model. I usually keep mine on the Toast setting and it works pretty well. It cooks for about a minute.
Can you roast vegetables the day before and reheat them the next day?
Absolutely! This will save you so much time, and I highly recommend this for meal prep sessions. I’ll make up a ton of vegetables and eat them a couple of days later.
With about an hour of work, you can easily have a few days worth of meals which saves both time AND money in the long run.
Can you freeze roasted vegetables?
You can, but keep in mind they might be a little softer after thawing!
Start by placing some parchment paper on a baking sheet and placing the vegetables in a single layer. This will make sure the veggies don’t freeze together. Place this in the freezer overnight, then transfer to a freezer bag. For best results, use them within 6 months. Not for safety reasons, but so you don’t risk the food getting freezer burn.
What methods of reheating roasted vegetables works best for you? Leave a comment and let us know!