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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Warm your heart and home with these delightful Roasted Autumn Vegetable Pot Pies! This comforting dish features a vibrant mix of seasonal vegetables enveloped in flaky puff pastry, making it a perfect choice for busy weeknights or family gatherings. With its rich flavors and inviting aroma, this recipe will quickly become a staple in your kitchen. Easy to prepare and customize, these pot pies offer a delicious way to enjoy fall produce while providing the warmth and satisfaction we all crave during 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 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).
  2. 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 coated.
  3. Spread the vegetables on a baking sheet and roast for about 25-30 minutes until tender.
  4. In a pan over medium heat, melt butter. Add onion and garlic; sauté until softened.
  5. Sprinkle in flour; stir for 1-2 minutes. Gradually whisk in vegetable broth; simmer until thickened. Stir in cream once the veggies are ready.
  6. Divide the vegetable mixture into bowls or ramekins. Cover each with puff pastry rounds; seal edges.
  7. Brush with beaten egg (optional) and bake for about 20-25 minutes until golden brown.

Nutrition

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