Description
Warm up your evenings with these delicious Roasted Autumn Vegetable Pot Pies filled with seasonal veggies. Try this comforting recipe today!
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
- Preheat your oven to 400°F (200°C).
- Toss butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Spread on a baking sheet and roast for 25-30 minutes until tender.
- In a pan over medium heat, melt butter. Sauté onion and garlic until translucent. Stir in flour and cook for 1-2 minutes.
- Gradually whisk in vegetable broth; simmer until thickened (3-4 minutes). Stir in heavy cream and roasted vegetables; season to taste.
- Roll out puff pastry and cut rounds larger than ramekins. Fill each bowl with the vegetable mixture; cover with pastry and seal edges.
- Brush tops with beaten egg and place on a baking sheet. Bake for 20-25 minutes until golden brown.
- Cool slightly before serving.
Nutrition
- Serving Size: 1 pie (280g)
- Calories: 370
- Sugar: 7g
- Sodium: 530mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 35mg