Description
Savor Roasted Autumn Veggie Pot Pies with this musttry recipe Perfectly spiced and comforting these pies celebrate seasonal flavors Enjoy
3 tablespoons of olive oil
1 medium onion, diced
2 large carrots, chopped
2 medium sweet potatoes, diced
1 large parsnip, chopped
1 cup of Brussels sprouts, halved
3 cloves of garlic, minced
2 cups of vegetable broth
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
1 cup of frozen peas
2 sheets of puff pastry
2 tablespoons of vegetable milk (for brushing)
Preheat your oven to 400°F (200°C).
Combine carrots, sweet potatoes, parsnips, and Brussels sprouts in a mixing bowl with olive oil, garlic, thyme, and rosemary. Roast for 25-30 minutes.
Transfer roasted vegetables to a pot, add vegetable broth and frozen peas, and simmer for 5 minutes.
Roll out puff pastry sheets on a floured surface.
Assemble the pot pie by pouring vegetable filling into a dish, covering with puff pastry, and cutting slits for steam.
Brush with vegetable milk and bake for 20-25 minutes until golden brown.
Let cool for a few minutes before serving.
Notes
A comforting Roasted Autumn Vegetable Pot Pie recipe filled with robust roasted vegetables, perfect for the fall season.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: Vegetarian
Nutrition
- Serving Size: Serves 6
- Calories: 320
- Sugar: 3 grams
- Fat: 14 grams
- Carbohydrates: 45 grams
- Fiber: 8 grams
- Protein: 7 grams
