Roasted-Vegetable Stock

Method

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   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.

3. 3

   Roast in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.

4. 4

   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.

Nutrition

calories

132 kcal

fatContent

9 g

fiberContent

3 g

sugarContent

5 g

sodiumContent

53 mg

proteinContent

2 g

carbohydrateContent

12 g

saturatedFatContent

1 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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