Easiest Way to Make Oven Roasted Root Vegetables With Rosemary

Curry Root Vegetable Pot Pie

Reverse positions of baking sheets.

Recipe Summary Curry Root Vegetable Pot Pie

I fell in love with the curry vegetable pot pie at a local but very pricey bakery, so I decided to try and make my own version! This is what I came up with using a few other recipes as guidelines. I think it's even better than what I was trying to mimic. Any combination of squash, sweet potato, potato, carrots, parsnips, turnips, rutabaga, pumpkin etc. will do. I can recommend highly a combination of sweet potato, mini red potatoes, parsnips, and carrots.

Ingredients | Oven Roasted Root Vegetables With Rosemary

1 ¾ cups sweet potato, peeled and cut into 2-inch chunks

1 ¾ cups red potatoes, peeled and cut into 2-inch chunks

1 ¾ cups parsnips, peeled and cut into 2-inch chunks

1 ¾ cups carrots, peeled and cut into 2-inch chunks

2 tablespoons olive oil

sea salt and ground black pepper to taste

1 tablespoon butter

1 cup chopped onion

2 tablespoons butter

1 ½ cups vegetable broth

½ cup whole milk

3 tablespoons all-purpose flour

1 ½ teaspoons curry powder, or more to taste

1 (17.25 ounce) package frozen puff pastry, thawed and cut into four 5-inch squares

Directions

Preheat oven to 400 degrees F (200 degrees C).

Place sweet potato, red potatoes, parsnips, and carrots in a roasting pan. Toss with olive oil; season with sea salt and black pepper.

Roast sweet potato mixture in the preheated oven until vegetables are slightly softened, 20 to 30 minutes.

Heat 1 tablespoon butter in a pot over medium heat; cook and stir onion until slightly softened, 3 to 5 minutes. Add sweet potato mixture and 2 more tablespoons butter; season with salt and black pepper. Cook and stir until butter is melted, 2 to 3 minutes.

Heat vegetable broth and milk together in a separate saucepan over medium heat until mixture is almost at a boil.

Stir flour and curry powder into sweet potato mixture until evenly coated. Gradually pour broth mixture into sweet potato mixture; stir until liquid is thickened, about 3 minutes. Divide mixture among four pot pie dishes. Top each with a puff pastry square.

Bake in the preheated oven until pastry is golden brown and puffed, 17 to 20 minutes.

Info | Oven Roasted Root Vegetables With Rosemary

prep: 20 mins cook: 40 mins total: 1 hr Servings: 8 Yield: 8 servings

TAG : Curry Root Vegetable Pot Pie

Main Dishes, Savory Pie Recipes, Pot Pie Recipes,

Images of Oven Roasted Root Vegetables With Rosemary

Oven Roasted Root Vegetables With Rosemary / Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat.