Place all the ingredients except the water on the baking sheet. Season with salt. Roast until the bones are well browned, 35 to 45 minutes, turning the bones and vegetables 3 times in the process. Remove from the oven. Transfer to a Dutch oven or stockpot, add the water and bring to a boil. Reduce the heat and simmer gently for 40 to 45 minutes. Strain and degrease.