Description

Indulge in the warmth of Roasted Autumn Vegetable Pot Pies, a comforting dish perfect for chilly evenings. These delightful pot pies feature a flaky puff pastry shell enveloping a creamy filling brimming with seasonal vegetables like butternut squash, carrots, and brussels sprouts. Each bite delivers the rich flavors of roasted veggies enhanced by aromatic herbs, making it an ideal centerpiece for family gatherings or a cozy weeknight dinner.

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)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
Combine cubed butternut squash, sliced carrots, parsnips, sweet potatoes, and halved brussels sprouts in a bowl. Drizzle with olive oil, salt, pepper, thyme, and rosemary; toss to coat.
Spread vegetables on a baking sheet and roast for 25-30 minutes until tender.
In a pan over medium heat, melt butter and sauté chopped onion and minced garlic until translucent.
Stir in flour and cook for 1 minute before whisking in vegetable broth. Simmer until thickened (3-4 minutes).
Mix in heavy cream and roasted vegetables; season as needed.
Roll out puff pastry; cut rounds larger than your ramekins.
Fill bowls with vegetable mixture, cover with pastry rounds, seal edges, and brush with beaten egg.
Bake for 20-25 minutes until golden brown.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 600mg
Fat: 23g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 8g
Protein: 8g
Cholesterol: 30mg