Name: Roasted Autumn Vegetable Pot Pies
Prep time: 30 min
Cook time: 45 min
Total time: PT-489071H51M23S
Cuisine: American
Ingredients: 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)

Looking for a hearty and comforting meal perfect for the fall season? Look no further than these Roasted Autumn Vegetable Pot Pies! Packed with delicious flavors and easy to make, this recipe is sure to become a favorite for weeknight dinners or special occasions.

Why You’ll Love This Recipe?

Great flavors: The combination of roasted vegetables, herbs, and a flaky puff pastry crust creates a mouthwatering dish.
Quick prep time: With just a few simple steps, you can have these pot pies on the table in no time.
Perfect for meal prep: Make a batch of these pot pies ahead of time for a convenient and delicious meal option throughout the week.

Ingredient Notes:

Butternut squash, carrots, parsnips, sweet potatoes, brussels sprouts: These hearty vegetables provide a mix of flavors and textures in the pot pies.
Olive oil, salt, pepper, thyme, rosemary: These ingredients add depth and seasoning to the dish.
Butter, onion, garlic, all-purpose flour: Used to create a rich and flavorful sauce for the filling.
Vegetable broth, heavy cream: The base for the creamy and comforting sauce.
Puff pastry, egg: For the flaky and golden crust on top.

Step-by-Step Instructions:

Preheat the oven and prepare the vegetables by tossing them in olive oil, salt, pepper, thyme, and rosemary. Roast until tender.
In a saucepan, melt butter and sauté onion and garlic. Stir in flour, then slowly add vegetable broth and cream to create a thick sauce.
Combine the roasted vegetables with the sauce and divide the mixture into individual ramekins. Top with puff pastry, brush with egg wash, and bake until golden brown.

Helpful Tips:

Don’t overfill the ramekins to prevent the filling from spilling out during baking.
For a vegetarian version, substitute vegetable broth for chicken broth.
Make a larger batch and freeze individual portions for a quick meal option.

Expert Tips for the Best Results:

Roast the vegetables until they are caramelized for maximum flavor.
Allow the pot pies to cool slightly before serving to let the flavors meld together.
Experiment with different herbs and spices to customize the dish to your taste.

Serving Suggestions:

Serve these Roasted Autumn Vegetable Pot Pies with a side salad or steamed greens for a complete meal. Pair with a glass of white wine or apple cider for a cozy dining experience.

Storage and Reheating Tips:

Store any leftover pot pies in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven until heated through to maintain the flaky crust.

Frequently Asked Questions:

Can I use frozen puff pastry for this recipe? Yes, just make sure to thaw it according to the package instructions before using.
Can I make this dish ahead of time? Yes, you can assemble the pot pies and refrigerate them before baking for a convenient make-ahead meal.
Can I add meat to this recipe? Feel free to add cooked chicken or turkey to the vegetable mixture for a heartier version of the pot pies.

Conclusion:

These Roasted Autumn Vegetable Pot Pies are a delicious and satisfying meal option that is sure to impress your family and friends. Give this recipe a try and let us know how it turns out! Enjoy the flavors of fall in every bite.