Best 2 Roasted Vegetable Broth Recipes

**Roasted Vegetable Broth: A Flavorful and Nutritious Base for Your Favorite Dishes**

Homemade vegetable broth is a versatile and delicious addition to any kitchen. Not only is it a flavorful base for soups, stews, and sauces, but it's also packed with nutrients like vitamins, minerals, and antioxidants. This roasted vegetable broth recipe takes the flavor and nutrition of your broth to the next level by roasting the vegetables before simmering them in water. The roasting process caramelizes the vegetables, bringing out their natural sweetness and depth of flavor. The result is a rich, flavorful broth that is perfect for elevating the taste of your favorite dishes.

This article provides two variations of the roasted vegetable broth recipe: a classic version and a vegan version. The classic version includes chicken bones for a more robust flavor, while the vegan version uses a combination of vegetables and herbs to create a flavorful broth without any animal products. Both versions are easy to make and can be tailored to your own taste preferences. With just a few simple ingredients and some time, you can have a delicious and nutritious vegetable broth that will add depth and flavor to all your favorite recipes.

Let's cook with our recipes!

ROASTED VEGETABLE BROTH

Roasted Vegetable Broth image

Provided by Molly O'Neill

Categories easy, side dish

Time 4h

Yield Two cups

Number Of Ingredients 8

Ingredients

1 teaspoon vegetable oil
8 large carrots, peeled and cut into large pieces
2 large onions, peeled and quartered
2 turnips, halved
1 clove garlic, peeled
1 clove
1 sprig fresh thyme
1 teaspoon grated ginger

Steps:

Preheat the oven to 400 degrees. Lightly oil a baking pan or cast-iron skillet and line it with the carrots, onions, turnips and garlic. Roast, turning frequently for 45 minutes to an hour to caramelize well. Remove from oven.
Place the vegetables in a soup pot. Add 1 cup of cold water to the roasting pan, scrape well with a wooden spoon and drain what remains into the soup pot.
Add 3 quarts of water to the vegetables, as well as the clove and thyme. Simmer for 2 hours. Remove from heat.
Add the ginger. Allow the broth to sit for one hour and strain. Discard the vegetables. The broth will keep in the refrigerator for up to one week. It can be frozen for up to two months.

Nutrition Facts : @context http, Calories 9, UnsaturatedFat 0 grams, Carbohydrate 2 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 11 milligrams, Sugar 1 gram, TransFat 0 grams

ROASTED VEGETABLE BROTH

Roasted Vegetable Broth image

Categories Soup/Stew Vegetable Roast Vegetarian Fall Healthy Bon Appétit

Yield Makes about 8 cups

Number Of Ingredients 14

Ingredients

1 cup chopped onion
1 cup quartered crimini mushrooms
1 cup sliced carrots
1/2 cup chopped parsnips
1/2 cup sliced celery
4 large garlic cloves, crushed, peeled
1 tablespoon olive oil
8 cups water
1 cup coarsely chopped Swiss chard (including stems)
1/2 cup thinly sliced leek (white and pale green parts only)
1/4 cup chopped fresh parsley (including stems)
1 teaspoon salt
1 bay leaf
1 large fresh thyme sprig or 1/2 teaspoon dried thyme

Steps:

Preheat oven to 400°F. Combine first 6 ingredients in 13 x 9 x 2-inch roasting pan. Drizzle oil over; toss to coat. Sprinkle with salt. Roast vegetables until tender and golden, stirring occasionally, about 40 minutes. Remove from oven.
Add 2 cups water to roasting pan; stir vegetables, scraping up any browned bits from bottom. Transfer vegetable mixture to large pot. Add remaining 6 cups water and all remaining ingredients. Bring to boil. Reduce heat, cover and simmer 30 minutes. Strain. Reserve vegetables. (Can be prepared ahead. Cover broth and vegetables separately and refrigerate 2 days or freeze up to 2 weeks.)

Tips:

Roast vegetables thoroughly: Roasting vegetables intensifies their flavor and brings out their natural sweetness. For the best results, roast vegetables until they are tender and slightly caramelized.
Use a variety of vegetables: The more variety of vegetables you use, the more flavorful your broth will be. Some good choices include carrots, celery, onions, leeks, parsnips, turnips, and sweet potatoes.
Add herbs and spices: Herbs and spices can add a lot of flavor to your broth. Some good choices include thyme, rosemary, bay leaves, sage, garlic, and peppercorns.
Simmer the broth for a long time: The longer you simmer the broth, the more flavor it will have. Aim to simmer the broth for at least 30 minutes, or longer if you have time.
Strain the broth before using: Straining the broth will remove any solids, such as vegetable pieces or herbs. This will give you a clear, flavorful broth that is perfect for soups, stews, and other dishes.

Conclusion:

Roasted vegetable broth is a delicious and versatile ingredient that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste preferences. With a little planning, you can have a flavorful, homemade broth on hand whenever you need it.