Roasted Root Vegetable Stock

Making your own vegetable stock is a snap, and there is just no comparison between homemade stock and canned vegetable broth. Roasting the vegetables first yields a stock that is rich tasting and deeply bronzed. I like to make stock on the weekends when I am busy in the kitchen anyway. It is an easy task that doesn’t involve precision timing or a lot of thought but does deliver first-rate benefits, especially when I stash some of the stock in my freezer for later use.