If roasting the vegetable, spread out on baking sheet, toss with olive oil and roast in 425 oven for 20-30 minutes. Then place in Dutch oven for making the vegetable broth.
If sautéing the vegetables, place cut vegetables with olive oil in pan and saute for 5-10 minutes.
Add the vegetables, water, and herbs to a Dutch oven. Bring to a boil, then reduce to a simmer and simmer for 45-50 minutes.
The vegetable broth will be a golden brown when ready. Use a fine mesh strainer in a large bowl to strain the vegetable broth from the vegetables.
This vegetable broth recipe is the perfect way to use up leftover veggie and tastes even better than store-bought varieties.
Let the broth cool, then pour into jars, cover, and refrigerate for up to 5 days.
Learn how to make vegetable broth using a variety of roasted vegetables with step-by-step photo tutorial!
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