Savory Roasted Autumn Vegetable Pot Pies with Puff Pastry - Recipe By Me

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 and freshly ground black pepper, to taste
• 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