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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Indulge in the warmth of autumn with these Roasted Autumn Vegetable Pot Pies, a heartwarming dish that is perfect for chilly evenings. Each pie is filled with a delightful mix of roasted seasonal vegetables, lovingly enveloped in flaky puff pastry. This comforting recipe not only satisfies your hunger but also fills your home with the inviting aroma of fall. Ideal for busy weeknights or family gatherings, these pot pies are easy to prepare and offer a great way to gather around the dinner table. With their rich flavors and wholesome ingredients, even picky eaters will be asking for seconds!

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 oven to 400°F (200°C). Toss cubed vegetables with olive oil, salt, pepper, thyme, and rosemary.
  2. Spread veggies on a baking sheet and roast for 25-30 minutes until caramelized.
  3. In a pan, melt butter over medium heat, sauté chopped onion until translucent, then add minced garlic.
  4. Stir in flour for 2 minutes; gradually whisk in vegetable broth until thickened.
  5. Fold roasted vegetables into the sauce along with heavy cream; season to taste.
  6. Roll out puff pastry and cut rounds for bowls or ramekins. Divide filling among bowls and cover with pastry.
  7. Brush tops with beaten egg and bake for 20-25 minutes until golden brown.

Nutrition

Find it online: https://mrrecipes.net/roasted-autumn-vegetable-pot-pies/