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Roasted-Vegetable Stock

Roasted-Vegetable Stock 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
  • 1/3 cup olive oil
  • salt and pepper to taste
  • 8 cups water
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried parsley
  • 2 bay leaves
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Nutritional information
Nutrition Facts
Serving Size 1/8 of a recipe
Amount Per Serving
Calories 132
Total Fat 9.3g
Saturated Fat 1.3g
Cholesterol 0mg
Sodium 101mg
Total Carbohydrate 11.9g
Dietary Fiber 2.7g
Sugars 4.7g
Protein 1.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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