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Roasted Autumn Vegetable Pot Pies

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Roasted Autumn Vegetable Pot Pies are a comforting and hearty dish perfect for chilly evenings. These delightful pastries feature a medley of seasonal vegetables, including butternut squash, carrots, and sweet potatoes, all enveloped in golden, flaky puff pastry. The combination of roasted veggies and creamy sauce creates a rich flavor profile that will warm your heart and satisfy your taste buds. Easy to prepare and visually impressive, these pot pies make an ideal centerpiece for family dinners or cozy gatherings. With endless customization options based on your favorite vegetables, this recipe is as versatile as it is delicious.

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).
  2. In a large bowl, combine cubed butternut squash, sliced carrots, parsnips, sweet potatoes, and halved Brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary.
  3. Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. In a large skillet over medium heat, melt butter and sauté chopped onion and minced garlic until translucent.
  5. Stir in flour for 1-2 minutes; gradually whisk in vegetable broth and simmer to thicken.
  6. Add heavy cream and roasted vegetables to the sauce; mix well.
  7. Roll out puff pastry on a floured surface and cut into rounds larger than your ramekins.
  8. Divide the vegetable mixture among oven-safe bowls; top with pastry rounds, sealing edges.
  9. Brush tops with beaten egg and bake for 20-25 minutes until golden brown.

Nutrition

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