Print

Roasted Autumn Vegetable Pot Pies: A Cozy, Comforting Delight

Roasted Autumn Vegetable Pot Pies
Print Recipe

Enjoy the comforting flavors of fall with these Roasted Autumn Vegetable Pot Pies, filled with a medley of roasted vegetables.

Ingredients

Scale
  • 2 cups butternut squash, cubed
  • 1 cup carrots, sliced
  • 1 cup Brussels sprouts, halved
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 1/4 cup vegetable broth
  • 1 teaspoon cornstarch
  • 1 pie crust

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the cubed butternut squash, sliced carrots, and halved Brussels sprouts with olive oil, salt, pepper, and thyme.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
  4. In a small saucepan, combine vegetable broth and cornstarch; cook over medium heat until thickened.
  5. Remove the roasted vegetables from the oven and mix with the broth mixture.
  6. Fill the pie crust with the vegetable mixture and bake for an additional 20-25 minutes.
  7. Allow to cool slightly before serving.

Notes

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

Nutrition

Keywords: Roasted Autumn Vegetable Pot Pies

Find it online: https://www.foodiespirit.com/roasted-autumn-vegetable-pot-pies-a-cozy-comforting-delight/