Description
Savor the cozy flavors of fall with these Roasted Autumn Vegetable Pot Pies, featuring a medley of roasted butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts in a creamy herb-infused sauce, all encased in flaky puff pastry. Perfect for a comforting, vegetarian autumn meal.
Ingredients
Scale
Roasted 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
Sauce and 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
Pastry and Topping
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F (200°C). In a large bowl, toss the butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts with olive oil, chopped thyme, rosemary, salt, and pepper until evenly coated.
- Roast Vegetables: Spread the mixed vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized. Remove from oven and set aside.
- Sauté Aromatics: While vegetables roast, melt butter in a large skillet over medium heat. Add chopped onion and sauté for about 5 minutes, or until translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Make the Sauce: Sprinkle flour over the onion and garlic mixture and cook, stirring constantly, for 2 minutes to form a roux. Gradually whisk in vegetable broth and continue stirring until the sauce thickens, about 5-7 minutes. Reduce heat to low and stir in heavy cream. Season with salt and pepper to taste.
- Combine Filling: Gently fold the roasted vegetables into the creamy sauce in the skillet to ensure everything is well combined and evenly coated.
- Assemble Pot Pies: Spoon the vegetable and sauce mixture into individual oven-safe ramekins or a large baking dish. Roll out the puff pastry sheet if needed and cut to fit the top of each dish. Place the puff pastry on top, pressing the edges to seal. Brush the pastry with beaten egg to create a golden, glossy finish.
- Bake Pot Pies: Place the pot pies on a baking sheet and bake in the preheated oven at 400°F (200°C) for 20-25 minutes, or until the puff pastry is puffed and golden brown.
- Serve: Allow pot pies to cool for 5 minutes before serving to allow the filling to set slightly. Enjoy this warm and hearty autumn meal!
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
- Make sure to not overfill the pot pies to prevent filling from spilling out during baking.
- Feel free to add cooked lentils or chickpeas for extra protein.
- The pot pies can be prepared ahead and refrigerated before baking. Just add an extra few minutes to the baking time if baking from chilled.
- Use a sharp knife or kitchen scissors to cut slits in the puff pastry for steam release.
Keywords: Roasted vegetables pot pie, autumn vegetable pot pie, vegetarian pot pie, flaky puff pastry pot pie, fall comfort food