Roasted Autumn Vegetable Pot Pies
Roasted Autumn Vegetable Pot Pies are the perfect comfort food to celebrate the season. With a flaky crust enveloping a savory filling of sweet potatoes, carrots, and Brussels sprouts, each bite is a warm embrace. As these pies bake, the enticing aroma fills your kitchen, inviting loved ones to gather around the table. This dish not only nourishes the body but also creates cherished memories during cozy evenings together. Indulge in this heartwarming recipe that makes every bite a delightful experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 pie crust (store-bought or homemade)
- 1 cup sweet potatoes (diced)
- 1 cup carrots (sliced)
- 1 cup Brussels sprouts (halved)
- 1/2 cup yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 cup low-sodium vegetable broth
- 1 tablespoon fresh thyme
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and grease your baking dishes.
- In a bowl, toss together sweet potatoes, carrots, Brussels sprouts, onions, garlic, olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until caramelized.
- Combine roasted vegetables with vegetable broth and thyme in the mixing bowl.
- Roll out the pie crust and cut circles to fit your baking dishes. Fill each with the vegetable mixture and seal edges.
- Bake for 25-30 minutes until golden brown; serve warm.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg