Vegetable Potpies with Sweet Potato Biscuits

Ingredients

• 5 flat-leaf parsley sprigs
• 6 thyme sprigs
• 20 sage leaves
• 1 large celery root o 1/2-inch pieces
• 1 medium head of cauliflower
• 0.5 pound(s) pearl onions
• 1 pound(s) brussels sprouts
• + 11 more ingredients
• • 4 tablespoon(s) unsalted butter
  • 0.25 cup(s) finely chopped yellow onion
  • 1 pound(s) parsnips
  • pinch(s) of freshly grated nutmeg
  • 2.5 cup(s) milk
  • 0.25 cup(s) all-purpose flour
  • 0.5 cup(s) heavy cream
  • Salt and freshly ground pepper
  • Unbaked Sweet Potato Biscuits
  • 1 large egg
  • 0.5 cup(s) extra-virgin olive oil

Preheat the oven to 425°. In a large roasting pan, toss the parsnips, brussels sprouts, pearl onions, cauliflower and celery root with the olive oil. Add 6 of the sage leaves and 4 of the thyme sprigs and season with salt and pepper. Roast for about 30 minutes, stirring once or twice, until the v...

View full recipe at Food & Wine