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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Indulge in the cozy comfort of Roasted Autumn Vegetable Pot Pies, a heartwarming dish that brings the flavors of fall right to your table. Bursting with an array of seasonal vegetables like butternut squash, sweet potatoes, and brussels sprouts, these pot pies are enveloped in flaky puff pastry, making each bite a delightful experience. Perfect for weeknight dinners or gatherings with loved ones, they serve as a comforting hug on chilly evenings. Easy to prepare and customizable to suit your taste, these pot pies promise to be a favorite for everyone.

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. 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 25-30 minutes until tender.
  3. In a large pan over medium heat, melt butter and sauté onions and garlic until translucent.
  4. Stir in flour; gradually whisk in vegetable broth until the mixture thickens.
  5. Combine roasted veggies with the sauce; adjust seasoning as needed.
  6. Roll out puff pastry and cut rounds slightly larger than the bowls.
  7. Fill bowls with vegetable mixture; top with puff pastry rounds and seal edges.
  8. Brush tops with beaten egg; bake for 20-25 minutes until golden.

Nutrition

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