Cozy Delicious Roasted Vegetables (Ready-to-Print Version)
Seasonal roasted autumn vegetables baked with creamy herb sauce and flaky crust for comforting meals.
# What You’ll Need:
→ Roasted Vegetables
01 -
2 cups butternut squash, diced
02 -
1 cup carrots, sliced
03 -
1 cup parsnips, diced
04 -
1 cup baby potatoes, quartered
05 -
1 cup Brussels sprouts, halved
06 -
2 tbsp olive oil
07 -
1 tsp salt
08 -
1/2 tsp black pepper
09 -
1 tsp fresh thyme leaves
→ Creamy Filling
10 -
3 tbsp unsalted butter
11 -
1 medium onion, finely chopped
12 -
2 cloves garlic, minced
13 -
3 tbsp all-purpose flour
14 -
2 cups vegetable broth
15 -
1 cup whole milk or cream
16 -
1 tsp Dijon mustard (optional)
17 -
1/2 tsp dried rosemary
18 -
Salt and pepper, to taste
→ Crust
19 -
1 sheet puff pastry, thawed (or homemade pie crust)
20 -
1 egg, beaten (for egg wash)
→ Garnish
21 -
Fresh parsley or thyme sprigs (optional)
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Toss butternut squash, carrots, parsnips, baby potatoes, and Brussels sprouts in olive oil, thyme, salt, and pepper. Spread evenly on a baking sheet.
02 -
Place vegetables in the oven and roast for 25 to 30 minutes until tender and caramelized, stirring halfway through.
03 -
Melt butter in a skillet over medium heat. Add finely chopped onion and minced garlic; sauté for 5 minutes until softened.
04 -
Stir in all-purpose flour and cook for 1 to 2 minutes. Gradually whisk in vegetable broth and milk, continuing to stir until sauce thickens. Season with dried rosemary, optional Dijon mustard, salt, and pepper.
05 -
Fold roasted vegetables into the creamy sauce and allow to cool slightly.
06 -
Divide the filling evenly into 4 greased ramekins. Roll out puff pastry and cut circles to cover each ramekin. Place pastry on top, seal edges, cut a small slit for steam release, and brush with beaten egg.
07 -
Reduce oven temperature to 375°F. Bake pot pies for 20 to 25 minutes until pastry is golden and puffed.
08 -
Allow to cool for 5 minutes before serving. Garnish with fresh parsley or thyme sprigs if desired.
# Handy Tips:
01 -
Cut vegetables evenly for uniform roasting. Avoid overcrowding the pan to ensure proper caramelization. Cooling the filling before adding pastry prevents sogginess. Cut slits in the pastry to allow steam to escape. For extra texture, sprinkle flaky salt or sesame seeds on top before baking.