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Roasted Autumn Vegetable Pot Pies: Comforting and Easy Delight

Roasted Autumn Vegetable Pot Pies
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A delightful dish celebrating the flavors of autumn, featuring roasted vegetables encased in a flaky pie crust.

Ingredients

Scale
  • 2 cups butternut squash, diced
  • 2 cups Brussels sprouts, halved
  • 1 cup carrots, sliced
  • 1 cup onion, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 2 tablespoons flour
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the squash, Brussels sprouts, carrots, and onion.
  3. Drizzle the olive oil over the vegetables and season with salt, pepper, thyme, and rosemary.
  4. Toss the vegetables until they are evenly coated.
  5. Spread the vegetables on a baking sheet and roast for 25-30 minutes.
  6. In a saucepan, whisk together the flour and vegetable broth over medium heat until thickened.
  7. Stir in soy sauce and roasted vegetables.
  8. Line pie dishes with the crusts and fill with the vegetable mixture.
  9. Cover with a top crust, seal edges, and cut slits for steam.
  10. Bake for 30-35 minutes or until the crust is golden brown.

Notes

  • Serve with a side salad for a complete meal.
  • Customize vegetables based on seasonal availability.

Nutrition

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