Description
Indulge in the ultimate autumn comfort food with these Roasted Autumn Vegetable Pot Pies. Each serving is a delightful blend of seasonal vegetables, including butternut squash, carrots, and Brussels sprouts, enveloped in flaky puff pastry. Perfect for chilly evenings, family gatherings, or a cozy night in, these pot pies are not only hearty but bursting with rich flavors and warm textures. Easy to make and versatile enough to serve as a main dish or side, they will surely impress everyone at your table.
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 oven to 400°F (200°C).
- Toss cubed vegetables with olive oil, salt, pepper, thyme, and rosemary; roast on a baking sheet for 25–30 minutes until tender.
- Sauté onion and garlic in butter until translucent.
- Stir in flour; gradually add vegetable broth and simmer until thickened.
- Mix in heavy cream and roasted vegetables.
- Roll out puff pastry; cut rounds larger than ramekins.
- Assemble pot pies by filling bowls with vegetable mixture and topping with puff pastry.
- Brush pastry with beaten egg; bake for 20–25 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie (250g)
- Calories: 390
- Sugar: 6g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 50mg