Description
A delicious puff pastry filled with roasted vegetables.
Ingredients
Scale
- 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 pepper to taste
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine butternut squash, carrots, parsnips, sweet potatoes, and Brussels sprouts. Drizzle with olive oil, and season with salt, pepper, thyme, and rosemary. Toss to coat.
- Spread the veggies on a baking sheet and roast for 25-30 minutes until tender and caramelized.
- Remove the roasted veggies from the oven and set aside.
- In a large pan, melt butter over medium heat, add onion and garlic, and cook for about 5 minutes until the onion is translucent.
- Stir in flour and cook for 1-2 minutes.
- Whisk in the vegetable broth and bring to a simmer, thickening for 3-4 minutes.
- Add heavy cream and roasted vegetables, stirring until combined. Season to taste with salt and pepper.
- Roll out puff pastry and cut into rounds slightly larger than the tops of your bowls.
- Divide the vegetable filling among bowls, cover with pastry rounds, and press to seal.
- Brush with beaten egg and bake for 20-25 minutes until puffed and golden brown.
- Allow to cool slightly before serving hot.
Notes
- This recipe can be modified with different vegetables based on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 50mg