Print

Roasted Autumn Vegetable Pot Pies: Cozy Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
Print Recipe

A delightful seasonal dish combining roasted vegetables in a flaky crust, perfect for cozy evenings.

Ingredients

Scale
  • 2 cups chopped butternut squash
  • 1 cup diced carrots
  • 1 cup chopped Brussels sprouts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the butternut squash, carrots, Brussels sprouts, onion, and garlic.
  3. Add olive oil, thyme, salt, and black pepper. Toss to coat the vegetables.
  4. Spread the vegetables on a baking sheet and roast for 25 minutes.
  5. In a saucepan, combine vegetable broth and cornstarch; bring to a simmer to thicken.
  6. Mix the roasted vegetables into the broth and stir well.
  7. Fill pie crusts with the vegetable mixture.
  8. Bake for 25-30 minutes until the crust is golden brown.

Notes

  • Feel free to substitute vegetables based on what you have on hand.
  • Serve with a side salad for a complete meal.

Nutrition

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

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