Vegetable Stock Recipe Jamie Oliver Vegetable Stock Jamie Oliver Recipes

Vegetable Stock Jamie Oliver Recipes | Yummly

Making Homemade Vegetable Stock with Jamie Oliver

There's nothing like making your own homemade vegetable stock, and Jamie Oliver has perfected the recipe. Not only is it easy to make, but it's also a great way to utilize leftover vegetable scraps. Follow along with Jamie's recipe to make the perfect vegetable stock for all your soup and stew needs.

Ingredients:

• 2 onions
• 2 leeks
• 2 carrots
• 2 celery sticks
• 1 bulb of garlic
• 1 bunch of mixed fresh herbs (such as parsley, thyme, bay, or rosemary)
• 2 bay leaves
• a small bunch of celery leaves
• 1 teaspoon whole black peppercorns
• optional: any leftover vegetable scraps you have on hand

Tools:

• large stockpot
• strainer or colander
• cheesecloth or fine mesh strainer (optional)

How to Make Homemade Vegetable Stock:

1. Roughly chop all of your vegetables and herbs. There's no need to peel or clean them too thoroughly, as they will be strained out later.
2. Place the chopped vegetables and herbs into a large stockpot and cover with cold water. For every six cups of water, use about four cups of vegetables.
3. Add the bay leaves and black peppercorns to the pot, and stir everything together.
4. Bring the mixture to a boil over high heat, and then reduce the heat to medium-low. Let the stock simmer for about an hour and a half, stirring occasionally.
5. After an hour and a half, turn off the heat and let the stock cool slightly.
6. Using a strainer or colander, strain the stock into another large pot or bowl. Use a wooden spoon to press down on the vegetables and herbs to extract as much flavor and liquid as possible.
7. At this point, if desired, you can strain the stock again through a cheesecloth or fine mesh strainer to remove any remaining solids.
8. Your vegetable stock is now ready to use! Store it in an airtight container in the fridge for up to a week, or freeze for later use.

Tips:

• Adding a little bit of salt to your vegetable stock can help enhance the flavor.
• If you prefer your stock to have a deeper flavor, you can roast the vegetables in the oven for about 30 minutes before adding them to the pot.
• Don't throw away any leftover vegetable scraps - save them in a bag in the freezer and use them for your next batch of stock!

Top 25 Jamie Oliver Roasted Vegetables - Home, Family, Style and Art Ideas

25 Delicious Jamie Oliver Roasted Vegetable Recipes

Jamie Oliver is known for his hearty and flavorful roasted vegetable dishes, and we've rounded up 25 of his best recipes for you to try at home. Whether you're looking for a side dish, a vegetarian main course, or just a tasty roasted vegetable salad, Jamie's got you covered.

1. Roasted Broccoli and Cauliflower

This simple recipe is a great way to add some flavor to these hearty vegetables. Toss the broccoli and cauliflower with olive oil, lemon juice, and garlic, and roast in the oven until crispy and tender.

Ingredients:

• 1 head of broccoli, chopped into bite-sized florets
• 1 head of cauliflower, chopped into bite-sized florets
• 4 cloves of garlic, minced
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make:

1. Preheat your oven to 425 degrees F.
2. In a large mixing bowl, combine the chopped broccoli, cauliflower, garlic, olive oil, lemon juice, salt, and pepper.
3. Toss everything together until the vegetables are coated in the mixture.
4. Spread the vegetables out in a single layer on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred.

2. Roasted Carrots and Parsnips

These sweet and earthy root vegetables are a perfect side dish for any meal. Toss the carrots and parsnips with olive oil, honey, and fresh thyme, and roast in the oven until caramelized and tender.

Ingredients:

• 1 lb carrots, peeled and chopped into bite-sized pieces
• 1 lb parsnips, peeled and chopped into bite-sized pieces
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make:

1. Preheat your oven to 400 degrees F.
2. In a large mixing bowl, combine the chopped carrots and parsnips with the olive oil, honey, thyme, salt, and pepper.
3. Toss everything together until the vegetables are coated in the mixture.
4. Spread the vegetables out in a single layer on a baking sheet.
5. Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and caramelized.

3. Roasted Butternut Squash

This sweet and savory dish is a great way to enjoy butternut squash. Toss the cubed squash with olive oil, garlic, and fresh rosemary, and roast in the oven until tender and fragrant.

Ingredients:

• 1 large butternut squash, peeled and cut into bite-sized cubes
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make:

1. Preheat your oven to 400 degrees F.
2. In a large mixing bowl, combine the cubed butternut squash with the garlic, olive oil, rosemary, salt, and pepper.
3. Toss everything together until the squash is coated in the mixture.
4. Spread the squash out in a single layer on a baking sheet.
5. Roast in the preheated oven for 30-35 minutes, or until the squash is tender and caramelized.

4. Roasted Beet Salad

This colorful and flavorful salad is a perfect way to enjoy roasted beets. Toss the beets with olive oil, balsamic vinegar, and fresh thyme, and roast in the oven until tender. Serve the beets over a bed of greens with crumbled goat cheese and toasted walnuts.

Ingredients:

• 4-6 medium-sized beets, peeled and chopped into bite-sized pieces
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped fresh thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 oz crumbled goat cheese
• 1/2 cup toasted walnuts, chopped
• mixed greens or arugula, for serving

How to Make:

1. Preheat your oven to 400 degrees F.
2. In a large mixing bowl, combine the chopped beets with the olive oil, balsamic vinegar, thyme, salt, and pepper.
3. Toss everything together until the beets are coated in the mixture.
4. Spread the beets out in a single layer on a baking sheet.
5. Roast in the preheated oven for 35-40 minutes, or until the beets are tender and caramelized.
6. To assemble the salad, arrange a bed of mixed greens or arugula on a plate.
7. Top with the roasted beets, crumbled goat cheese, and toasted walnuts.

5. Roasted Root Vegetable Soup

This hearty and warming soup is perfect for a chilly day. Roast a mixture of root vegetables and onions in the oven until caramelized and tender, then simmer until soft and puree until smooth.

Ingredients:

• 2-3 lbs mixed root vegetables (such as carrots, parsnips, sweet potatoes, turnips, and beets), peeled and chopped into bite-sized pieces
• 1 large onion, chopped into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups vegetable stock

How to Make:

1. Preheat your oven to 400 degrees F.
2. In a large mixing bowl, combine the chopped root vegetables and onion with the olive oil, salt, and pepper.
3. Toss everything together until the vegetables are coated in the mixture.
4. Spread the vegetables out in a single layer on a baking sheet.
5. Roast in the preheated oven for 35-40 minutes, or until the vegetables are tender and caramelized.
6. Transfer the roasted vegetables to a large stockpot and add the vegetable stock.
7. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 15-20 minutes.
8. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
9. Season the soup to taste with additional salt and pepper, if desired.

6. Roasted Sweet Potato Wedges

These crispy and flavorful sweet potato wedges are a great side dish or snack. Toss the sweet potato wedges with olive oil, smoked paprika, and salt, and roast in the oven until crispy and tender.

Ingredients:

• 2 large sweet potatoes, cut into wedges
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make:

1. Preheat your oven to 425 degrees F.
2. In a large mixing bowl, combine the sweet potato wedges with the olive oil, smoked paprika, salt, and pepper.
3. Toss everything together until the sweet potato wedges are coated in the mixture.
4. Spread the sweet potato wedges out in a single layer on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, flipping once, or until the wedges are crispy and tender.

7. Roasted Brussels Sprouts

These crispy and nutty Brussels sprouts are a perfect side dish for any meal. Toss the Brussels sprouts with olive oil, balsamic vinegar, and chopped hazelnuts, then roast in the oven until tender and caramelized.

Ingredients:

• 1 lb Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/2 cup chopped hazelnuts
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make:

1. Preheat your oven to 400 degrees F.
2. In a large mixing bowl, combine the halved Brussels sprouts with the olive oil, balsamic vinegar, chopped hazelnuts, salt, and pepper.
3. Toss everything together until the Brussels sprouts are coated in the mixture.
4. Spread the Brussels sprouts out in a single layer on a baking sheet.
5. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and caramelized.

8. Roasted Tomatoes

These sweet and tangy roasted tomatoes are a perfect addition to any meal. Toss the cherry tomatoes with olive oil, garlic, and fresh herbs, then roast in the oven until tender and fragrant.

Ingredients:

• 1 pint cherry tomatoes, halved
• 2 cloves of garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to Make:

1. Preheat your oven to 400 degrees F.
2. In a large mixing bowl, combine the halved cherry tomatoes with the garlic, olive oil, basil, salt, and pepper.
3. Toss everything together until the tomatoes are coated in the mixture.
4. Spread the tomatoes out in a single layer on a baking sheet.
5. Roast in the preheated oven for 10-15 minutes, or until the tomatoes are tender and slightly caramelized.

9. Roasted Eggplant and Zucchini

This heart vegetable dish is perfect for a vegetarian main course. Toss the eggplant and zucchini with olive oil, garlic, and fresh thyme, then roast in the oven until tender and flavorful.

Ingredients:

• 1 large eggplant, cut into bite-sized pieces
• 2 zucchini, cut into bite-sized pieces
• 4 cloves of garlic, minced
• 2 tablespoons olive oil
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt