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Roasted Autumn Vegetable Pot Pies: Comforting and Delicious Delight

Roasted Autumn Vegetable Pot Pies
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A comforting and delicious delight filled with seasonal roasted vegetables.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 2 cups diced carrots
  • 2 cups Brussels sprouts, halved
  • 1 cup diced onion
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth
  • 1 cup frozen peas
  • 1 tablespoon cornstarch
  • 1 package puff pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large mixing bowl, combine butternut squash, carrots, Brussels sprouts, onion, and garlic.
  3. Drizzle with olive oil, thyme, rosemary, salt, and pepper. Toss until evenly coated.
  4. Spread the vegetable mixture on a baking sheet and roast for 25-30 minutes, or until tender.
  5. In a saucepan, bring the vegetable broth to a simmer. In a small bowl, mix the cornstarch with a little cold water to create a slurry, then add to the broth and stir until thickened.
  6. Stir in the roasted vegetables and frozen peas. Remove from heat.
  7. Roll out puff pastry and cut into circles to fit your pie dish.
  8. Place the vegetable mixture in the pie dish and cover with puff pastry, sealing the edges.
  9. Cut slits in the pastry to allow steam to escape.
  10. Bake for 30-35 minutes, or until the pastry is golden brown.

Notes

  • For a vegetarian option, ensure the broth is vegetable-based.
  • You can customize the vegetables based on what’s in season.

Nutrition

Find it online: https://www.theblenderlife.com/roasted-autumn-vegetable-pot-pies-comforting-and-delicious-delight/