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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Warm up your chilly autumn nights with these delightful Roasted Autumn Vegetable Pot Pies! Bursting with seasonal flavors, this cozy dish features a creamy filling of roasted butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts, all enveloped in a flaky puff pastry crust. This recipe is perfect for busy weeknights or special family gatherings, offering comforting tastes that evoke the warmth of home-cooked meals. Versatile and easy to prepare, these pot pies are sure to be a hit at your dinner table. Plus, you can customize them with your favorite veggies or herbs for an extra twist!

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

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Roast 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 then gradually whisk in vegetable broth until thickened.
  4. Mix in heavy cream and roasted vegetables; season as needed.
  5. Roll out puff pastry and cut rounds slightly larger than your bowls. Fill bowls with the vegetable mixture and top with pastry rounds.
  6. Bake for 20-25 minutes until golden brown.

Nutrition

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