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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Indulge in the warm, cozy flavors of Roasted Autumn Vegetable Pot Pies, a perfect dish for chilly evenings. This comforting recipe features a delightful medley of seasonal vegetables enveloped in flaky puff pastry, creating a satisfying meal that brings smiles to the dinner table. Easy to prepare yet bursting with flavor, these pot pies are ideal for both weeknight dinners and family gatherings. With the perfect balance of tenderness and taste, you’ll find yourself reaching 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).
  2. Toss the butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts in olive oil with salt, pepper, thyme, and rosemary. Roast on a baking sheet for 25-30 minutes until tender.
  3. In a pan over medium heat, melt butter and sauté onion and garlic until translucent. Stir in flour for 1-2 minutes.
  4. Gradually whisk in vegetable broth; simmer for about 3-4 minutes until thickened. Stir in heavy cream and add roasted vegetables.
  5. Roll out puff pastry; cut into rounds slightly larger than your bowls or ramekins. Fill each with vegetable mixture, place pastry on top, sealing edges.
  6. Brush with beaten egg and bake on a baking sheet for 20-25 minutes until golden brown.

Nutrition

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