Recipe of Roasted Vegetables Seasoning Recipe

Roasted-Vegetable Stock

What a fun way to encourage the next generation to eat healthier, real food.

Recipe Summary Roasted-Vegetable Stock

This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock.

Ingredients | Roasted Vegetables Seasoning Recipe

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

⅓ cup olive oil

salt and pepper to taste

8 cups water

1 ½ teaspoons dried thyme

1 ½ teaspoons dried parsley

2 bay leaves

Directions

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

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.

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

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.

Info | Roasted Vegetables Seasoning Recipe

prep: 35 mins cook: 2 hrs 30 mins total: 3 hrs 5 mins Servings: 8 Yield: 8 cups

TAG : Roasted-Vegetable Stock

Soups, Stews and Chili Recipes, Broth and Stock Recipes,

Images of Roasted Vegetables Seasoning Recipe

Roasted Vegetables Seasoning Recipe : This ingredient shopping module is created and maintained by a one of the 700 things i chose at the market was a little package of gorgeous roasted vegetables.