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Cozy Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Warm up your chilly evenings with these delightful Roasted Autumn Vegetable Pot Pies. Each individual pie is filled to the brim with a medley of seasonal vegetables, all enveloped in a flaky puff pastry crust. This comforting dish not only brings the flavors of fall to your table but also serves as a perfect family-friendly meal option. Ideal for busy weeknights or gatherings, these pot pies can be prepared ahead of time and baked fresh when you’re ready to indulge. With their rich and satisfying filling, they are truly a hug in a bowl!

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 or coconut cream for dairy-free
  • 1 sheet puff pastry, thawed

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until tender.
  3. In a pan, melt butter over medium heat. Sauté onion and garlic until translucent. Stir in flour for 1-2 minutes.
  4. Gradually whisk in vegetable broth; simmer until thickened (3-4 minutes). Stir in heavy cream and roasted vegetables.
  5. Roll out puff pastry and cut rounds larger than your serving bowls. Fill bowls with vegetable mixture and top with pastry; seal edges.
  6. Brush tops with beaten egg and bake for 20-25 minutes until golden.

Nutrition

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