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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Cozy up this autumn with Roasted Autumn Vegetable Pot Pies, a delightful dish brimming with seasonal veggies wrapped in flaky puff pastry. Perfectly roasted butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts come together in a creamy sauce, creating a warm and hearty meal ideal for chilly evenings. Whether it’s a family dinner or an impressive dish for guests, these pot pies are sure to become a seasonal favorite. With their comforting flavors and versatility, you can easily swap in whatever vegetables you have on hand. Make-ahead friendly and easy to prepare, these pot pies promise to deliver warmth and satisfaction.

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, halved Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Toss until well-coated.
  3. Spread the mixture on a baking sheet and roast for 25–30 minutes until tender.
  4. In a large pan over medium heat, melt butter and cook chopped onions and minced garlic until translucent (about 5 minutes).
  5. Stir in flour; cook for 1–2 minutes. Gradually add vegetable broth and bring to a simmer until thickened (3–4 minutes).
  6. Combine the heavy cream and roasted vegetables into the sauce; season as needed.
  7. Roll out puff pastry on a floured surface; cut into rounds larger than your ramekins.
  8. Fill bowls with vegetable mixture, cover with puff pastry rounds, sealing edges.
  9. Brush tops with beaten egg and bake for 20–25 minutes until golden brown.

Nutrition

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