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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Indulge in the cozy flavors of fall with these delightful Roasted Autumn Vegetable Pot Pies. Bursting with a medley of seasonal vegetables, these comforting pies are enveloped in flaky puff pastry, making them the perfect dish for chilly evenings.

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 or dairy-free alternative
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Roast on a baking sheet for 25–30 minutes until tender.
  3. In a large pan, melt butter. Sauté onion and garlic until translucent.
  4. Stir in flour; cook for 1–2 minutes. Gradually whisk in vegetable broth; simmer until thickened. Add heavy cream and roasted vegetables.
  5. Roll out puff pastry; cut into rounds larger than bowls or ramekins.
  6. Fill bowls with vegetable mixture; top with puff pastry rounds and seal edges.
  7. Brush tops with beaten egg; bake for 20–25 minutes until golden brown.
  8. Let cool slightly before serving.

Nutrition

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