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Roasted Autumn Vegetable Pot Pies: A Cozy and Nourishing Delight

Roasted Autumn Vegetable Pot Pies
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A comforting dish for the autumn season, filled with roasted vegetables and flaky pastry.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 2 cups chopped carrots
  • 2 cups Brussels sprouts, halved
  • 1 cup green beans, trimmed and chopped
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 2 cups vegetable broth
  • 1 tablespoon cornstarch
  • 1 package puff pastry

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a large bowl, toss together the squash, carrots, Brussels sprouts, green beans, olive oil, salt, pepper, and thyme.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. In a saucepan, combine the vegetable broth and cornstarch, cooking until thickened.
  5. Add the roasted vegetables to the broth mixture and stir well.
  6. Fill individual ramekins with the vegetable mixture and top with puff pastry.
  7. Bake for 20-25 minutes until the pastry is golden brown.

Notes

  • Serve warm for best flavor.
  • Feel free to substitute with your favorite autumn vegetables.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies

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