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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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If you’re craving a cozy and comforting meal this fall, look no further than these Roasted Autumn Vegetable Pot Pies. Bursting with seasonal flavors, these delightful pies feature a medley of roasted vegetables enveloped in flaky puff pastry. Perfect for chilly evenings or family gatherings, they offer a heartwarming dish that everyone will love. The enticing aroma of roasted veggies fills your home, creating an inviting atmosphere as you indulge in this deliciously hearty meal. Easy to prepare and adaptable to your taste, these pot pies are sure to become a staple in your autumn cooking repertoire.

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 ½ 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
  • ½ cup heavy cream
  • 1 sheet puff pastry, thawed

Instructions

  1. Preheat the oven to 400°F (200°C). In a large bowl, mix together the butternut squash, carrots, parsnips, sweet potatoes, Brussels sprouts, olive oil, salt, pepper, thyme, and rosemary.
  2. Spread vegetables evenly on a baking sheet and roast for 25–30 minutes until tender and caramelized.
  3. In a large pan over medium heat, melt butter. Add onions and garlic; sauté until translucent (about 5 minutes).
  4. Stir in flour for about 1–2 minutes before gradually whisking in vegetable broth. Allow to simmer until thickened (3–4 minutes).
  5. Mix in heavy cream along with the roasted vegetables; adjust seasoning if necessary.
  6. Roll out puff pastry on a floured surface into rounds slightly larger than your bowls or ramekins.
  7. Divide the vegetable mixture among oven-safe bowls. Place puff pastry rounds on top and press edges to seal.
  8. Brush with beaten egg for golden color and bake for about 20–25 minutes until the crust is puffed and golden brown.

Nutrition

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