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Roasted Autumn Vegetable Pot Pies

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Indulge in the warmth of fall with these Roasted Autumn Vegetable Pot Pies. This comforting recipe features a delightful blend of seasonal vegetables, all enveloped in a flaky puff pastry crust. Perfect for busy weeknights or family gatherings, these pot pies are not only easy to prepare but also pack a nutritious punch with wholesome ingredients. The creamy filling and aromatic herbs create an irresistible dish that will have everyone asking for seconds. Whether served as a cozy dinner at home or as an impressive addition to your next gathering, these pot pies capture the essence of autumn in every bite.

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 ½ cups Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • ½ cup heavy cream (or coconut milk for a dairy-free option)
  • 1 sheet puff pastry, thawed

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, toss 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 about 25-30 minutes until tender.
  3. Melt butter in a pan over medium heat. Sauté onion and garlic until translucent (about 5 minutes). Stir in flour until combined.
  4. Gradually whisk in vegetable broth and simmer until thickened (3-4 minutes). Stir in heavy cream and add roasted vegetables.
  5. Roll out puff pastry on a floured surface; cut into rounds larger than your bowls. Fill each bowl with the vegetable mixture and top with pastry. Seal edges gently.
  6. Brush with beaten egg for a golden finish and bake for about 20-25 minutes until puffed and browned.
  7. Allow to cool slightly before serving.

Nutrition

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