How to Roast Vegetables the Day Before

Roasted vegetables can be cooked the day before.
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Vegetables can be truly delicious when roasted. But if you are going to be short on time, cook them a day ahead and try reheating roasted vegetables the next day.

Healthy and easy to prepare, many vegetables' flavors are greatly enhanced by the roasting process; even their textures are enhanced, as they become soft on the inside and golden brown on the outside. Roasted vegetables can be prepared one day in advance and refrigerated overnight.


This will save you at least an hour of work if you have a meal planned for the next day. The use of extra-virgin olive oil will keep the roasted vegetables from discoloring and maintain their lovely taste.

Read more: 10 Sneaky Ways to Eat More Vegetables

Choose Your Veggies

Select a variety of vegetables. Eggplant, zucchini, peppers, mushrooms, potatoes, fennel and red onion are examples of excellent choices for roasting. Or, try carrots, garlic cloves, small squash or green beans, as suggested by Cleveland Clinic.


Note that eggplant absorbs oil like a sponge. If you have included it in your vegetable medley, add a little more olive oil to the vegetables before reheating. You can also add other varieties according to your taste.

Heat the oven to 425 degrees Fahrenheit. Although it takes longer, if you like softer veggies, try roasting them at lower temperatures, such as 350 degrees Fahrenheit, as recommended by University of California, Berkeley.

Prep Your Veggies for Roasting

Rinse all vegetables under cold running water when preparing vegetables in advance for roasting. For example, scrub the potatoes and peel the onions. Cut the cleaned vegetables into 1-inch cubes and spread the pieces in a casserole dish layered with parchment paper.


Do not overcrowd the dish — leaving space allows hot air to surround the veggies for even cooking, according to UT Institute of Agriculture. Leave a bit of space between the pieces; use an additional pan if needed.

Drizzle the vegetables generously with extra-virgin olive oil and season them to taste with salt and pepper. Around 3 tbsp. olive oil should be sufficient for 4 lbs. of cut vegetables, although more can be used to your taste.

If you like a more aromatic flavor, place the cubed vegetables in a bowl and toss them with one or two crushed or finely minced cloves of garlic before placing them on the baking dish. You can also add the olive oil, salt and pepper at this stage and spread the seasonings on the dish ready to go. For a touch of spiciness in your dish, add 1/4 to 1/2 teaspoon cayenne pepper.


Read more: Top 10 Healthiest Fruits and Vegetables

Roast Them Up

Place the dish in the oven and bake the vegetables for approximately 45 minutes or until golden brown. Check on and toss the vegetables every 15 minutes with a spatula. Note that cooking times will vary according to the vegetable type, so you may need to adjust it.

Remove the dish from the oven and allow the vegetables to cool to room temperature. Cover the dish with aluminum foil and refrigerate overnight.

Reheating Roasted Vegetables

Reheat the vegetables at 425 degrees Fahrenheit for 15 to 20 minutes. Consider keeping roasted vegetables warm in a crockpot until you are ready to serve them. Serve hot or warm.

Microwaving your roasted vegetables is another option if you're short on time. However, this can make them mushy. If you have leftovers, try adding your roasted vegetables to your favorite stock for a hearty soup.