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Roasted Autumn Vegetable Pot Pies

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Enjoy comforting Roasted Autumn Vegetable Pot Pies filled with seasonal goodness! Try this cozy recipe today and warm up your autumn evenings.

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 butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil, season with salt, pepper, thyme, and rosemary. Toss until well-coated.
  3. Spread the vegetables evenly on a baking sheet. Roast in the preheated oven for 25-30 minutes or until tender and caramelized. Remove from oven and set aside.
  4. In a large pan over medium heat, melt the butter. Add onion and garlic; cook until translucent (about 5 minutes). Stir in flour; cook constantly for 1-2 minutes to remove raw taste. Gradually whisk in vegetable broth; bring to simmer until thickened (about 3-4 minutes). Stir in heavy cream and roasted vegetables; season with salt and pepper if needed.
  5. Roll out puff pastry on a floured surface. Cut into rounds slightly larger than your bowls/ramekins. Divide vegetable mixture among bowls. Place puff pastry round on top of each bowl; press edges to seal.
  6. Brush tops with beaten egg for a golden finish. Place bowls on baking sheet: Bake for 20-25 minutes or until puff pastry is puffed and golden brown.
  7. Allow to cool slightly before serving hot.

Nutrition

Find it online: https://juliataste.com/roasted-autumn-vegetable-pot-pies-2/