Learn how to make delicious and flavorful roasted vegetable stock at home with this simple and budget-friendly recipe! Roasting the vegetables adds a depth of flavor that will elevate your soups, stews, and sauces to a whole new level. Plus, it's a fantastic way to reduce food waste by using up those leftover veggies in your fridge.


In this step-by-step tutorial, we'll show you how to prepare and roast a variety of vegetables, combine them with aromatic herbs and spices, and simmer everything together to create a rich and hearty vegetable stock. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is a must-try.


Ingredients:


Assorted vegetables (carrots, celery, onions, bell peppers, etc.)
Garlic cloves
Olive oil
Fresh herbs (thyme, rosemary, parsley)
Peppercorns
Bay leaves
Water
Salt
Instructions:


Preheat your oven to 400°F (200°C).
Chop your vegetables into large chunks and place them on a baking sheet.
Drizzle olive oil over the vegetables, season with salt and pepper, and toss to coat evenly.
Add garlic cloves and fresh herbs to the mix for extra flavor.
Roast the vegetables in the preheated oven for 45-60 minutes, or until they are caramelized and fragrant.
Transfer the roasted vegetables to a large stockpot.
Add bay leaves and peppercorns, then cover everything with water.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 1-2 hours, allowing the flavors to meld together.
After simmering, strain the stock to remove solids, and you're left with a beautiful homemade vegetable stock ready to use!
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