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Roasted Root Vegetable Pot Pies: A Cozy and Indulgent Delight

Roasted Root Vegetable Pot Pies
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A warm and satisfying dish featuring a variety of roasted root vegetables encased in a flaky pie crust, perfect for chilly evenings.

Ingredients

Scale
  • 2 cups diced carrots
  • 2 cups diced parsnips
  • 1 cup diced sweet potatoes
  • 1 cup diced onions
  • 4 tablespoons olive oil
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 pie crust

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss the diced carrots, parsnips, sweet potatoes, and onions with olive oil, thyme, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. In a saucepan, mix vegetable broth and cornstarch; bring to a simmer until slightly thickened.
  5. Combine the roasted vegetables with the broth mixture.
  6. Pour the mixture into a pie crust and top with a second crust, sealing the edges.
  7. Cut slits in the top crust to allow steam to escape.
  8. Bake for 30-35 minutes until golden brown.

Notes

  • Feel free to use any root vegetables you prefer.
  • For added flavor, mix in some fresh herbs.

Nutrition

Keywords: Roasted Root Vegetable Pot Pies

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