Print

Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Warm up this autumn with Roasted Autumn Vegetable Pot Pies, a delightful dish that captures the essence of the season in every flaky bite. These pot pies are filled with a colorful medley of wholesome roasted vegetables, enveloped in a golden puff pastry crust. Perfect for cozy dinners or family gatherings, this recipe is not only comforting but also easy to prepare, allowing you to enjoy the rich flavors of fall without fuss. Make-ahead friendly, these pot pies can be assembled in advance and baked just before serving, making them an ideal choice for busy weeknights.

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 oven to 400°F (200°C). Toss butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts with olive oil, salt, pepper, thyme, and rosemary on a baking sheet. Roast for 25-30 minutes until tender.
  2. In a pan over medium heat, melt butter and sauté chopped onion and minced garlic until translucent (about 5 minutes). Stir in flour and cook for another minute.
  3. Gradually whisk in vegetable broth; simmer until thickened (3-4 minutes). Stir in heavy cream and roasted vegetables; season to taste.
  4. Roll out puff pastry on a floured surface; cut rounds slightly larger than your bowls. Divide filling among bowls; top with pastry rounds and seal edges.
  5. Brush tops with beaten egg and bake for 20-25 minutes until golden brown.

Nutrition

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