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Roasted Autumn Vegetable Pot Pies: A Cozy Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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Enjoy the comforting warmth of Roasted Autumn Vegetable Pot Pies, perfect for cozy fall evenings.

Ingredients

Scale
  • 2 cups diced butternut squash
  • 1 cup chopped carrots
  • 1 cup Brussels sprouts, halved
  • 1 cup diced potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon flour
  • 1 cup vegetable broth
  • 1 sheet puff pastry

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine all vegetables, olive oil, thyme, salt, and pepper.
  3. Toss until well coated and spread on a baking sheet.
  4. Roast for 25-30 minutes until tender.
  5. In a saucepan, add flour and vegetable broth, stirring until thickened.
  6. Add roasted vegetables to the saucepan and mix well.
  7. Transfer the mixture to a pie dish and cover with puff pastry.
  8. Cut slits in the pastry for steam to escape.
  9. Bake for 25 minutes or until the pastry is golden brown.

Notes

  • Add your favorite herbs for extra flavor.
  • Serve with a side salad for a complete meal.

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies, comfort food, cozy recipes, vegetarian pot pie

Find it online: https://classickitchenrecipe.com/roasted-autumn-vegetable-pot-pies-a-cozy-comfort-food-delight/