Description

Warm your heart and soul with Roasted Autumn Vegetable Pot Pies, a comforting dish perfect for chilly evenings. Bursting with seasonal flavors from roasted carrots, potatoes, and Brussels sprouts, each flaky pastry crust envelops a savory filling that invites you to gather around the table. This delightful recipe is not just a meal; it’s an experience of cozy family moments.

Ingredients

Scale

2 cups carrots, chopped
2 cups Yukon Gold potatoes, diced
1 cup parsnips, chopped
1 cup Brussels sprouts, halved
1 medium yellow onion, diced
2 cups vegetable stock
1 sheet puff pastry (store-bought)
2 tsp olive oil
1 tsp thyme
Salt and pepper to taste

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss chopped vegetables in olive oil, salt, pepper, and thyme. Spread evenly on the baking sheet.
Roast for 25-30 minutes until tender and caramelized.
In a skillet over medium heat, combine roasted vegetables with vegetable stock. Cook for an additional 5 minutes.
Transfer the mixture into ramekins or a pie dish. Roll out puff pastry and cover the filling, sealing edges by crimping.
Bake for 20-25 minutes until golden brown. Allow cooling briefly before serving.

Nutrition

Serving Size: 1 individual pot pie (200g)
Calories: 350
Sugar: 5g
Sodium: 450mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg

Keywords: Feel free to use any seasonal vegetables you love—try adding butternut squash or kale for added flavor. For a vegan option, substitute butter with plant-based margarine and ensure the puff pastry is dairy-free.