Ingredients

How to make it

  • Place the ingredients in a shallow baking pan. Bake uncovered for 1 hour. The vegetables will be well-browned when fully roasted.
  • Transfer the vegetables to a stockpot. Deglaze the roasting pan and add the liquid to stockpot. Add water to more than cover. Add the seasonings.
  • Bring to a boil on high heat; then reduce to, a simmer and cook covered for 1 hour.
  • Remove from heat. Sieve the stock and use or store as you desire.

Reviews & Comments 3

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    " It was good "
    argnom ate it and said...
    I just finished making it. Good recipe, great basic vegetable broth. Personally, I find that there is not enough salt (perhaps 1.5 to 2tbsp of salt would be better). Also, I used 6 quarts of water instead of 8 since I like my vegetable broths to be a little more flavorful. I think 5.5 quarts would have been perfect. And I added 2 tomatoes to the pot.

    Thanks for the recipe!
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    " It was excellent "
    kukla ate it and said...
    I have only recently started to make my own stocks, and the differance when using them in recipes is amazing (ironically enough, now that store-bought versions have become MUCH better than they used to be, but still have a long way to go with their sodium, chemical, & MSG content...)
    I have never thought of roasting ALL the veggies for a 'roasted veggie stock', which is funny when I think about it; roasting the veggies just makes everything....more / different in flavours....richer, sweeter....
    Thanks for the post, (yet again!) Richard :)
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    " It was excellent "
    mystic_river1 ate it and said...
    no comment hehe you are wearing my fingers off at the tips with all this writing TY
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