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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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If you’re seeking the perfect dish to warm your heart this autumn, look no further than Roasted Autumn Vegetable Pot Pies. Bursting with seasonal flavors, these delightful pot pies feature a flaky puff pastry crust filled with a hearty medley of roasted vegetables including butternut squash, carrots, and Brussels sprouts. Not only are they simple to prepare, but they also bring the family together around the dinner table, making them ideal for busy weeknights or festive gatherings. With an inviting aroma that fills your kitchen as they bake, these comforting pot pies will impress everyone at your table.

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 oven to 400°F (200°C).
  2. Toss chopped vegetables in olive oil with salt, pepper, thyme, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until tender.
  3. In a pan, melt butter and sauté onion and garlic until translucent. Stir in flour, then add vegetable broth; simmer until thickened. Mix in heavy cream and roasted vegetables.
  4. Roll out puff pastry on a floured surface and cut rounds larger than your bowls. Fill bowls with the vegetable mixture and cover with pastry, sealing edges securely.
  5. Bake for 20-25 minutes until golden brown.

Nutrition

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