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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Roasted Autumn Vegetable Pot Pies are the epitome of cozy comfort food, perfect for chilly evenings when you crave something warm and hearty. These pot pies feature a delightful medley of seasonal vegetables, including butternut squash, carrots, and Brussels sprouts, all enveloped in a golden, flaky puff pastry crust. Each bite offers a satisfying blend of flavors and textures that will make your taste buds sing. Whether you’re hosting a family dinner or enjoying a quiet night in, this recipe is sure to become a favorite. Plus, it’s easy to prepare with just a few simple steps!

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 cubed butternut squash, sliced carrots, parsnips, sweet potatoes, and halved Brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary; toss well.
  3. Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  4. In a large pan over medium heat, melt butter. Add chopped onion and minced garlic; cook until the onion is translucent.
  5. Stir in flour and cook for 1-2 minutes. Gradually whisk in vegetable broth and simmer until thickened (3-4 minutes). Remove from heat and mix in heavy cream and roasted vegetables.
  6. Roll out puff pastry on a floured surface and cut into rounds slightly larger than your ramekins.
  7. Divide the vegetable mixture among oven-safe bowls. Place puff pastry on top of each bowl and press edges to seal.
  8. Brush with beaten egg for a golden finish.
  9. Bake on a baking sheet for 20-25 minutes until puffed and golden brown.

Nutrition

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