For a clearer stock, avoid stirring the vegetables while they simmer. Gently skim off any foam that rises to the surface. Feel free to experiment with other vegetables! Parsnips, mushrooms, and leeks are excellent additions. Just avoid cruciferous vegetables like broccoli or cabbage, as they can make the stock bitter. The cooled stock can be stored in the refrigerator for up to 5 days or frozen for several months. For a richer flavor, consider adding a splash of dry white wine to the stockpot during the simmering process.
Roasted-Vegetable Stock
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PREP TIME35 mins
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COOK TIME2 hrs 30 mins
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TOTAL TIME3 hrs 5 mins
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SERVING8 People
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VIEWS216
Unlock the secret to deeply flavorful dishes with this robust vegetable stock. Roasting the vegetables intensifies their natural sweetness, creating a rich and aromatic base for soups, sauces, and more. A simple yet transformative recipe, perfect for using up garden bounty or leftover produce.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate12 g
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Fiber3 g
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Protein2 g
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Saturated Fat1 g
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Sodium53 mg
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Sugar5 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat your oven to 400°F (200°C). (5 minutes)
02 Step
Recipe View 10 mins Prepare the vegetables: Cut the top off the garlic head. Arrange the garlic, carrots, celery, onions, bell pepper, and tomato in a single layer on a large baking sheet. Drizzle evenly with olive oil, then season generously with salt and pepper. (10 minutes)
03 Step
Recipe View 1 hrs Roast the vegetables: Place the baking sheet in the preheated oven. Roast, turning the vegetables every 20 minutes to ensure even browning, until they are tender and deeply caramelized (about 1 hour).
04 Step
Recipe View 1 hrs 40 mins Combine and simmer: Transfer the roasted vegetables to a large stockpot. Squeeze the roasted garlic cloves from the head directly into the pot, discarding the outer husk. Add the water, bay leaves, thyme, and parsley. Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer gently for 1 1/2 hours to allow the flavors to meld and deepen.
05 Step
Recipe View Strain and cool: Carefully strain the stock through a fine-mesh sieve lined with cheesecloth (if desired) to remove the solids. Discard the solids. Allow the stock to cool completely before storing. (20 minutes)
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Juliet Wolf
Jun 16, 2025I used this stock as a base for my butternut squash soup, and it was incredible.
Carroll Bradtke
May 12, 2025This recipe is so easy to follow, and the results are fantastic.
Clotilde Conroy
Apr 23, 2025This is the best vegetable stock I've ever tasted!
Cleve Moore
Oct 16, 2024I love that this recipe uses simple ingredients that I usually have on hand.
Leon Wilderman
Sep 12, 2024I've made this stock several times, and it always turns out perfectly.
Rusty Bernier
Jun 29, 2024I freeze this stock in ice cube trays for easy use in small amounts.
Natasha Wyman
Jun 19, 2024I added some mushroom stems to the roasting pan, and it made the stock even more flavorful.
Darion Hayes
Dec 5, 2023This stock is amazing! The roasted vegetables add so much depth of flavor.