Roasted-Vegetable Stock

Roasted-Vegetable Stock

49
sarahhouston 3

"This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock."

Ingredients

3 h 5 m {{adjustedServings}} servings 132 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper.
  3. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
  4. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
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Reviews

49
  1. 60 Ratings

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Very tasty stock! I don't like wasting food so after I strain the stock, I put all veggies on the blender with some liquid (stock) and a little bit of milk or cream. My kids love this creamy ve...

I love this!!!! I'd never even thought of making my own veggie broth and it's in so many recipes. It's also a great substitute for chicken broth. This is a great way to get rid of vegetables in ...

This is a fabulous stock. So much so, the next time I will double it, and freeze the extra into ice cubes in the freezer for whenever I need extra broth. A couple of things I did was - I cut t...