Savory Roasted Vegetable Stock

Follow our step-by-step guide on how to make Savory Roasted Vegetable Stock.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   Take a head of garlic and slice off the top, revealing the cloves within.

3. Step 3

   On a spacious baking sheet, lay out the garlic alongside vibrant carrots, crisp celery, sweet onions, zesty green pepper, and juicy tomato, ensuring they are all in a single layer.

4. Step 4

   Drizzle a generous amount of olive oil over the medley and sprinkle with salt and freshly cracked black pepper for flavor.

5. Step 5

   Roast these colorful vegetables in the preheated oven, turning them every 20 minutes, until they achieve a tender, golden-brown perfection, which should take about an hour.

6. Step 6

   While the vegetables are roasting, grab a large stock pot and combine water, bay leaves, dried thyme, and dried parsley.

7. Step 7

   Once the vegetables are ready, squeeze the roasted garlic into the pot, discarding the outer husk, and add the roasted veggies to the mix.

8. Step 8

   Bring this aromatic concoction to a boil over medium-high heat, then lower the heat and let it simmer gently for 1.

9. Step 9

   5 hours, allowing the flavors to meld beautifully.

10. Step 10

    After simmering, strain the stock and let it cool, capturing the essence of your roasted bounty in a delicious homemade broth.

11. Step 11

    Enjoy the warmth and comfort of your creation!.