Description
Roasted Autumn Vegetable Pot Pies are a comforting and hearty seasonal dish featuring a medley of root vegetables and Brussels sprouts roasted to perfection, combined in a creamy herb-infused sauce, and baked under a golden puff pastry crust. This recipe captures the cozy flavors of fall with fresh thyme and rosemary, making it a perfect vegetarian main course for cooler weather.
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 Assembly
- 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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: 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 until all vegetables are evenly coated.
- Roast Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and caramelized. Once done, remove from the oven and set aside.
- Sauté Aromatics: In a large pan over medium heat, melt the butter. Add the chopped onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
- Add Flour: Stir in the all-purpose flour and cook while stirring constantly for 1-2 minutes to cook out the raw flour taste.
- Make Sauce: Gradually whisk in the vegetable broth and bring the mixture to a simmer. Allow it to thicken for about 3-4 minutes while stirring.
- Combine Sauce and Vegetables: Stir in the heavy cream and the roasted vegetables, mixing well to fully combine. Season with additional salt and pepper as needed, then remove from heat.
- Preheat Oven Again: If needed, reheat the oven to 400°F (200°C) to prepare for baking the pot pies.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet. Cut into rounds slightly larger than the tops of your oven-safe bowls or ramekins.
- Assemble Pot Pies: Divide the vegetable and sauce mixture evenly among the bowls. Place a puff pastry round over each bowl, pressing the edges to seal the filling inside.
- Apply Egg Wash: Brush the tops of the puff pastry with the beaten egg to ensure a golden brown, shiny finish when baked.
- Bake: Arrange the bowls on a baking sheet and bake for 20-25 minutes until the puff pastry is risen and golden brown.
- Serve: Allow the pot pies to cool slightly before serving hot, enjoying the melty creamy vegetable filling enclosed in a flaky crust.
Notes
- You can substitute heavy cream with a plant-based cream for a dairy-free option.
- The puff pastry can be homemade or store-bought; just ensure it is fully thawed before use.
- Feel free to add other seasonal vegetables like mushrooms or peas for variation.
- Use oven-safe bowls or ramekins capable of withstanding the baking temperature.
- For extra flavor, sprinkle some grated cheese atop before sealing the pastry if not following a vegetarian or vegan diet.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: pot pie, roasted vegetables, autumn recipe, vegetarian pot pie, puff pastry pot pie, comfort food, fall vegetables, homemade pot pie
