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Roasted Autumn Vegetable Pot Pies Recipe

Roasted Autumn Vegetable Pot Pies Recipe
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★★★★★

5.1 from 9 reviews

These Roasted Autumn Vegetable Pot Pies are a delightful combination of hearty roasted vegetables in a creamy sauce, topped with flaky puff pastry. Perfect for a cozy fall or winter dinner!

Ingredients

Scale

For the Roasted Vegetables:

  • 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

For the Filling:

  • 1 tablespoon butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1⁄2 cup heavy cream

For Assembly:

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat the oven: Preheat the oven to 400°F (200°C).
  2. Prepare the Roasted Vegetables: Toss butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Roast until tender and caramelized.
  3. Make the Filling: Saute onion and garlic in butter, stir in flour, then gradually add vegetable broth and cream. Combine with roasted vegetables.
  4. Assemble the Pot Pies: Fill oven-safe bowls with the vegetable mixture, top with puff pastry rounds, brush with egg wash.
  5. Bake: Bake at 400°F (200°C) until puff pastry is golden brown, about 20-25 minutes.
  6. Serve: Allow to cool slightly before serving hot.

Notes

  • You can customize the vegetable mix based on your preferences or seasonal availability.
  • Ensure the puff pastry is thawed but still cold for best results.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, Vegetarian Pot Pies, Fall Dinner Recipe, Comfort Food

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