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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Indulge in the comforting warmth of Roasted Autumn Vegetable Pot Pies, a delightful dish that celebrates the vibrant flavors of the season. These savory pies are filled with a medley of seasonal vegetables, perfectly roasted to enhance their natural sweetness, and enveloped in flaky puff pastry. Ideal for busy weeknights or cozy gatherings, they offer make-ahead convenience, allowing you to prepare them in advance and simply bake when ready to serve. Every bite provides a satisfying blend of textures and tastes, making these pot pies not only a meal but a warm embrace on chilly evenings.

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). In a large bowl, combine chopped butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss until well-coated.
  2. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  3. Melt butter in a pan over medium heat. Add chopped onion and minced garlic; sauté until translucent.
  4. Stir in flour and cook for 1-2 minutes. Gradually whisk in vegetable broth, bringing it to a simmer while thickening for about 3-4 minutes.
  5. Mix in heavy cream (or coconut cream) with roasted vegetables; season as needed.
  6. Roll out puff pastry on a floured surface; cut rounds larger than ramekins or bowls. Fill with the vegetable mixture and cover with pastry rounds; seal edges.
  7. Brush with beaten egg and bake on a baking sheet for 20-25 minutes until golden brown.

Nutrition

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