Roasted Vegetable Broth Martha Stewart Living Recipe

• 1 lrg Onion, cut into 1-inch chunks
• 2 stalk celery, cut into 1/2-inch lengths, leaves on
• 4 med Carrots, cut into 1/2-inch lengths
• 2 x Parsnips, cut into 1/2-inch lengths
• 1 x Bulb fennel, cut into 1/2 inch chunks
• 1 bn leeks, cut into 1/2 inch lengths
• 4 med Cloves garlic
• 1 bn parsley, stems only
• 1 bn thyme or possibly lemon thyme
• 2 x Stems fresh bay leaves or possibly 6 or possibly 7 dry leaves
• 1 Tbsp. Whole black peppercorns
• 1 tsp Salt

Directions