Roasted-Vegetable Stock Recipe

Name: Roasted-Vegetable Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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; 1/3 cup olive oil; salt and pepper to taste; 8 cups water; 1 1/2 teaspoons dried thyme; 1 1/2 teaspoons dried parsley; 2 bay leaves

Servings: persons

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
1/3 cup olive oil
salt and pepper to taste
8 cups water
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried parsley
2 bay leaves

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole head garlic, 4 carrots, cut into chunks, 4 stalks celery, cut into chunks, 3 onions, cut into chunks, and more.

Yes, Roasted-Vegetable Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted-Vegetable Stock

How did you like this recipe?

Frequently Asked Questions