Description
A comforting dish featuring a variety of roasted autumn vegetables encased in a flaky pie crust.
Ingredients
Scale
- 2 cups butternut squash, diced
- 1 cup carrots, sliced
- 1 cup parsnips, diced
- 1 cup Brussels sprouts, halved
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cup vegetable broth
- 2 tablespoons flour
- 1 pie crust
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the butternut squash, carrots, parsnips, Brussels sprouts, and onion.
- Drizzle with olive oil and season with salt, pepper, thyme, and rosemary.
- Toss to coat the vegetables evenly.
- Spread the vegetables on a baking sheet and roast for 25-30 minutes.
- In a saucepan, heat the vegetable broth and whisk in the flour until smooth.
- Cook until thickened, then pour over the roasted vegetables.
- Fill pie crust with the vegetable mixture.
- Bake in the oven for 25-30 minutes until the crust is golden brown.
Notes
- Use seasonal vegetables for the best flavor.
- Can substitute chicken broth for a non-vegetarian option.
- Serve with a side salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pot pie
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Roasted Autumn Vegetable Pot Pies, vegetable pot pie, autumn recipes, vegetarian pot pie