Print

Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the heartwarming comfort of Roasted Autumn Vegetable Pot Pies, a delightful dish perfect for chilly evenings. These individual pot pies are filled with a medley of seasonal vegetables like butternut squash, carrots, and Brussels sprouts, all enveloped in a flaky puff pastry. Not only are they easy to prepare, but they also allow for customization based on your favorite veggies or what you have on hand. With a creamy sauce that binds the roasted vegetables together and a golden crust that bakes to perfection, these pot pies make for a cozy meal that brings family and friends together. Enjoy them as a comforting dinner or as part of your meal prep for the week ahead.

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 coconut milk
  • 1 sheet puff pastry, thawed

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed butternut squash, sliced carrots, parsnips, sweet potatoes, and halved Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary on a baking sheet. Roast for 25-30 minutes until tender.
  2. In a large pan, melt butter over medium heat. Sauté chopped onion and minced garlic until translucent. Stir in flour and cook for 1-2 minutes before gradually whisking in vegetable broth until thickened.
  3. Combine roasted vegetables with the sauce; season to taste.
  4. Roll out thawed puff pastry and cut rounds to fit your ramekins. Divide the vegetable filling among them and cover with puff pastry rounds; seal edges.
  5. Brush tops with beaten egg and bake for 20-25 minutes until golden brown.

Nutrition

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