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Roasted Autumn Vegetable Pot Pies: The Best Cozy Comfort Food

Roasted Autumn Vegetable Pot Pies
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Indulge in the warm and comforting flavors of roasted autumn vegetables nestled in flaky pastry.

Ingredients

Scale
  • 2 cups butternut squash, cubed
  • 2 cups Brussels sprouts, halved
  • 1 cup carrots, chopped
  • 1 cup potatoes, diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 tablespoon all-purpose flour
  • 1 cup vegetable broth
  • 1 sheet puff pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, Brussels sprouts, carrots, and potatoes with olive oil, salt, pepper, thyme, and rosemary.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, until tender and slightly caramelized.
  4. Remove the vegetables from the oven and let cool slightly.
  5. In a saucepan, add flour and gradually whisk in the vegetable broth until smooth. Cook over medium heat until thickened.
  6. Add the roasted vegetables to the thickened broth and mix well.
  7. Fill individual ramekins with the mixture.
  8. Cover each ramekin with puff pastry and cut slits for venting.
  9. Bake for 20-25 minutes, or until the pastry is golden brown.
  10. Let cool slightly before serving.

Notes

  • For a vegan option, use vegetable broth and ensure puff pastry is vegan.
  • Feel free to add your favorite seasonal vegetables!

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, comfort food, fall recipes

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