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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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If you’re seeking a comforting and warming dish for chilly nights, look no further than these Roasted Autumn Vegetable Pot Pies. Bursting with seasonal vegetables and enveloped in flaky puff pastry, this recipe is perfect for family gatherings or an easy weeknight dinner.

Ingredients

Scale
  • 2 cups butternut squash, peeled and cubed
  • 1 cup carrots, peeled and sliced
  • 1 cup parsnips, peeled and sliced
  • 1 cup sweet potatoes, peeled and cubed
  • 1 1/2 cups brussels sprouts, halved
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 sheet puff pastry, thawed

Instructions

  1. Preheat your oven to 400°F (200°C). In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until evenly coated.
  2. Spread the vegetables on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
  3. In a pan over medium heat, melt butter. Add onion and garlic; cook until translucent (about 5 minutes).
  4. Stir in flour for another minute before gradually whisking in vegetable broth. Let it thicken for about 3-4 minutes.
  5. Stir in heavy cream along with roasted vegetables; adjust seasoning if necessary.
  6. Roll out puff pastry on a floured surface; cut rounds larger than your ramekins or bowls. Fill with vegetable mixture and place pastry over the top edges; press to seal.
  7. Brush tops with beaten egg if desired and bake on a baking sheet for about 20-25 minutes until golden brown.

Nutrition

Find it online: https://ellatasty.com/roasted-autumn-vegetable-pot-pies/