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Roasted Autumn Vegetable Pot Pies

Roasted Autumn Vegetable Pot Pies
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Cozy up with these delightful Roasted Autumn Vegetable Pot Pies, the perfect comfort food for chilly nights. Each bite reveals a medley of seasonal vegetables enveloped in flaky puff pastry, creating a dish that is as comforting as it is satisfying. Ideal for family dinners or gatherings with friends, these pot pies not only warm your heart but also fill your kitchen with enticing aromas. Enjoy the versatility of this recipe by customizing it to suit your taste preferences or what you have on hand. Whether you’re looking for an easy weeknight meal or a show-stopping dish for entertaining, these pot pies are sure to become a favorite in your home.

Ingredients

Scale
  • 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 coconut cream
  • 1 sheet puff pastry, thawed
  • 1 tablespoon plant-based butter

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix cubed butternut squash, sliced carrots, parsnips, sweet potatoes, and halved Brussels sprouts with olive oil, salt, pepper, thyme, and rosemary. Roast on a baking sheet for 25-30 minutes until tender.
  3. In a pan, melt butter over medium heat. Sauté chopped onion and minced garlic until translucent. Stir in flour for one minute before gradually whisking in vegetable broth; simmer until thickened.
  4. Add coconut cream and roasted vegetables to the sauce; mix well.
  5. Roll out puff pastry and cut into rounds larger than your bowls or ramekins. Fill each bowl with the vegetable mixture and cover with puff pastry, sealing edges.
  6. Brush tops with beaten egg and bake for 20-25 minutes until golden brown.
  7. Allow to cool slightly before serving hot.

Nutrition

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