Roasted-Vegetable Stock
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
- 1 whole head garlic
- 4 carrots cut into chunks
- 4 stalks celery cut into chunks
- 3 onions cut into chunks
- 1 green pepper quartered
- 1 tomato quartered
- ⅓ cup olive oil
- salt and ground black pepper to taste
- 8 cups water
- 2 bay leaves
- 1 ½ teaspoons dried thyme
- 1 ½ teaspoons dried parsley
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut top off head of garlic. Arrange garlic, carrots, celery, onions, bell pepper, and tomato on a large baking sheet in a single layer; drizzle with olive oil, then season with salt and black pepper.
- Roast in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.
- Combine water, bay leaves, thyme, and parsley in a large stock pot. Squeeze head of garlic into stock pot; discard outer husk. Add carrots, celery, onions, bell pepper, and tomato to stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 1/2 hours; strain and cool.