Description
These Roasted Autumn Vegetable Pot Pies are a hearty and comforting dish perfect for cooler weather. Filled with a colorful mix of butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts, then topped with a flaky puff pastry crust, they’re sure to be a hit at your dinner table.
Ingredients
Scale
Vegetables:
-
- 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
Filling:
-
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1⁄2 cup heavy cream
Crust:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat: Preheat the oven to 400°F.
- Roast Vegetables: Toss butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Roast in the oven until tender and caramelized.
- Make Filling: In a saucepan, melt butter and sauté onion and garlic. Stir in flour, then slowly whisk in vegetable broth and cream until thickened.
- Combine: Mix roasted vegetables with the creamy filling.
- Assemble: Divide the mixture into individual ramekins or a baking dish. Top with puff pastry, brush with egg wash, and bake until golden brown.
Notes
- You can customize the vegetable mix based on your preferences or what’s in season.
- Feel free to add your favorite herbs or spices to the filling for extra flavor.
Nutrition
- Serving Size: 1 pot pie
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 30 mg
Keywords: Autumn recipe, vegetable pot pie, comfort food, puff pastry, roasted vegetables