Savory Roasted Autumn Vegetable Pot Pies with Puff Pastry

Name: Savory Roasted Autumn Vegetable Pot Pies with Puff Pastry
Total time: 85 min
Ingredients: 2 cups butternut squash, peeled and cubed; 1 cup carrots, peeled and sliced; 1 cup parsnips, peeled and sliced; 1 cup sweet potatoes, peeled and cubed; 1 1/2 cups brussels sprouts, halved; 2 tablespoons olive oil; Salt; freshly ground black pepper; 1 tablespoon fresh thyme, finely chopped; 1 teaspoon fresh rosemary, finely chopped; 1 tablespoon unsalted butter; 1 medium yellow onion, chopped; 2 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 cups vegetable broth; 1/2 cup heavy cream; 1 sheet frozen puff pastry, thawed; 1 large egg, beaten

recipebyme.com

Golden puff pastry tops seasonal veggies in these comforting pot pies. Cozy, hearty, and perfect for cool weather meals.

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