Name: Roasted Autumn Vegetable Pot Pies
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
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)

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why make this recipe

Roasted Autumn Vegetable Pot Pies are a comforting and hearty meal, perfect for cool autumn evenings. This recipe combines the natural sweetness of seasonal vegetables with a creamy sauce, all topped with flaky puff pastry. It’s an easy way to enjoy nutritious vegetables while satisfying your cravings for something warm and cozy. Plus, it’s a fun dish to share with family and friends.

how to make Roasted Autumn Vegetable Pot Pies

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)

Directions:

Preheat the oven to 400°F (200°C).
In a large bowl, combine the butternut squash, carrots, parsnips, sweet potatoes, and brussels sprouts. Drizzle with olive oil and season with salt, pepper, thyme, and rosemary. Toss the vegetables until they are well-coated.
Spread the seasoned vegetables evenly on a baking sheet. Roast them in the preheated oven for about 25-30 minutes, or until they are tender and caramelized. Remove from the oven and set aside.
In a large pan, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, which should take about 5 minutes.
Stir in the flour, cooking and stirring constantly for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the vegetable broth and bring the mixture to a simmer. Let it thicken for about 3-4 minutes.
Stir in the heavy cream and the roasted vegetables, mixing everything well. Taste and add more salt and pepper if needed, then remove from heat.
If needed, preheat the oven again to 400°F (200°C).
Roll out the puff pastry sheet on a lightly floured surface. Cut it into rounds that are slightly larger than the tops of your oven-safe bowls or ramekins.
Divide the vegetable mixture among the bowls. Place a puff pastry round on top of each bowl, pressing the edges to seal them.
Brush the tops of the pastry with the beaten egg for a golden brown finish when baking.
Place the bowls on a baking sheet and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
Allow the pot pies to cool slightly before serving hot.

how to serve Roasted Autumn Vegetable Pot Pies

Serve these delightful pot pies hot from the oven. They make a wonderful main dish, especially when paired with a light salad or some crusty bread. For an extra touch, sprinkle some fresh herbs on top just before serving.

how to store Roasted Autumn Vegetable Pot Pies

If you have leftovers, let the pot pies cool completely before storing them. Keep them in airtight containers in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

tips to make Roasted Autumn Vegetable Pot Pies

Ensure all vegetables are cut into similar sizes for even cooking.
Experiment with different root vegetables based on what you have on hand.
For a little extra flavor, consider adding a splash of balsamic vinegar to the roasted vegetables before baking.

variation

You can add protein such as cooked chicken or turkey to the vegetable mixture for a heartier meal. Alternatively, try using different herbs like sage or oregano for a unique flavor twist.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just be sure to thaw and drain any excess water before roasting.

2. Can I make this recipe vegetarian?
Absolutely! This recipe is already vegetarian, as it uses vegetable broth and no meat.

3. How can I make the puff pastry crispy?
Make sure to brush the puff pastry with an egg wash before baking. This gives it a beautiful, crispy finish. Additionally, avoid overfilling the bowls to help the pastry stay crisp.