Roast Vegetable Stock Recipe

Total Time:

2 hours 45 minutes(Cooking)

Roast Vegetable Stock Recipe


1 whole headgarlic
4carrots, cut into chunks
4 stalkscelery, cut into chunks
3onions, cut into chunks
1green pepper, quartered
1tomato, quartered
1/3 cupolive oil
salt and pepper to taste
8 cupswater
1/2 inchsliver of peeled ginger
1 1/2 tspdried thyme
1 1/2 tspdried parsley
2bay leaves


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

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