Roasted Vegetable Stock
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Cook time: 
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This easy vegetable stock is great for fall and winter soups, stews, and braises.
  • 8 Carrots
  • 4 Celery Stalks
  • 4 Onions
  • 1 Leek
  • Other Vegetable Trimmings (I used some scrubbed squash peels)
  • 6 cloves Garlic
  • 1 bunch Parsley
  • 8 Sage Leaves
  • 4 sprigs Thyme
  • 6 Bay Leaves
  • ½ tsp. Whole Black Peppercorns
  • Salt
  1. Preheat oven to 400°.
  2. Wash and coarsely chop vegetables. Toss chopped vegetables and garlic with a little olive oil and a light sprinkling of salt and roast on a baking sheet until dark and caramelized, about 45 minutes. Stir a few times while roasting to prevent vegetables from sticking to pan.
  3. Place roasted vegetables in stock pot, add aromatics, 1 tsp. salt, and cover with cold water. Bring to boil and reduce to simmer. Simmer 45 minutes or until the stock is deep brown and richly flavored.
  4. Strain stock. Season lightly with additional salt, if desired. Stock can be used immediately or frozen for future use.
Recipe by strawberryplum at