Roasted Vegetable Stock Recipe

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Total time

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Ingredients:

Serving

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	39.09 Kcal (164 kJ)
Calories from fat	0.09 Kcal
		% Daily Value*
Total Fat	0.01g	0%
Sodium	634.24mg	26%
Potassium	218.93mg	5%
Total Carbs	8.93g	3%
Sugars	3.69g	15%
Dietary Fiber	2.23g	9%
Protein	1.21g	2%
Vitamin C	6.9mg	11%
Vitamin A	0.3mg	8%
Iron	0.6mg	3%
Calcium	102.1mg	10%

Amount Per 100 g
Calories	5.36 Kcal (22 kJ)
Calories from fat	0.01 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	86.97mg	26%
Potassium	30.02mg	5%
Total Carbs	1.22g	3%
Sugars	0.51g	15%
Dietary Fiber	0.31g	9%
Protein	0.17g	2%
Vitamin C	0.9mg	11%
Iron	0.1mg	3%
Calcium	14mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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