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Roasted Autumn Vegetable Pot Pies: A Cozy Comfort Food Delight

Roasted Autumn Vegetable Pot Pies
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Enjoy the warm and hearty flavors of fall with these Roasted Autumn Vegetable Pot Pies, perfect for a cozy night in.

Ingredients

Scale
  • 2 cups butternut squash, cubed
  • 1 cup carrots, sliced
  • 1 cup Brussels sprouts, halved
  • 1 cup mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1/4 cup vegetable broth
  • 1 package pie crusts

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the butternut squash, carrots, Brussels sprouts, and mushrooms with olive oil, salt, pepper, thyme, and rosemary.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. Remove from the oven and let cool slightly, then stir in vegetable broth.
  5. Roll out pie crusts and place them in pie dishes.
  6. Fill each crust with the roasted vegetable mixture.
  7. Cover with the top crust, seal the edges, and cut slits for steam.
  8. Bake for 25-30 minutes until the crust is golden brown.
  9. Let cool for a few minutes before serving.

Notes

  • For extra flavor, add a sprinkle of cheese on top before baking.
  • Feel free to substitute any seasonal vegetables you have on hand.

Nutrition

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

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