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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Roasted Autumn Vegetable Pot Pies are a delightful and warming dish, perfect for chilly evenings. Enveloped in flaky puff pastry, these pot pies boast a rich filling made from a medley of seasonal vegetables like butternut squash, carrots, and brussels sprouts. Each bite offers a comforting taste of autumn, making them an ideal choice for family dinners or cozy gatherings. With simple preparation steps, this recipe is accessible to cooks of all skill levels. Enjoy the satisfying flavors of roasted veggies combined with creamy sauce, all wrapped in golden pastry—a true comfort food that will impress everyone at your table.

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
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine peeled and cubed butternut squash, sliced carrots and parsnips, cubed sweet potatoes, and halved brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss well.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. In a pan over medium heat, melt butter and sauté chopped onion and minced garlic until translucent. Stir in flour and cook for 1-2 minutes.
  5. Gradually whisk in vegetable broth; bring to a simmer until thickened. Stir in heavy cream and roasted vegetables.
  6. Roll out puff pastry on a floured surface and cut into rounds larger than your ramekins or bowls.
  7. Fill each ramekin with the vegetable mixture, cover with puff pastry rounds, sealing the edges by pressing them down.
  8. Brush the tops with beaten egg and bake for 20-25 minutes until golden brown.

Nutrition

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