Sheet Pan Pierogi with Kielbasa and Brussels Sprouts
Frozen pierogi roast straight from the freezer until the edges crisp, with kielbasa and Brussels sprouts around them. Do not thaw the pierogi, and do not crowd the pan, or they steam.
4
servings10
minutes30
minutesFrozen pierogi roast straight from the freezer until the edges crisp, with kielbasa and Brussels sprouts around them. Do not thaw the pierogi, and do not crowd the pan, or they steam.
Ingredients
16 oz frozen pierogi (potato and cheese)
12 oz kielbasa, sliced into 1/2-inch coins
1 lb Brussels sprouts, trimmed and halved
1 yellow onion, sliced into half moons
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar
1/2 cup sour cream
2 tablespoons chopped chives
Directions
- Heat the oven to 425°F and put a half sheet pan in the oven to get hot.
- Toss the Brussels sprouts and onion with 1 tablespoon of the oil, the garlic powder, salt and pepper.
- Pull the hot pan out and spread the sprouts and onion over it.
- Roast for 12 minutes, until the sprouts are starting to brown.
- Toss the frozen pierogi and kielbasa with the remaining oil.
- Add the pierogi and kielbasa to the pan in a single layer and use stainless steel tongs to toss them into the vegetables.
- Roast for 15 to 18 minutes, flipping once, until the pierogi are golden and puffed and the kielbasa is browned.
- Stir the mustard and vinegar into the sour cream, drizzle over the pan and top with chives.
Notes
- Use two pans if the pierogi overlap. Mix the sauce into the sour cream for tang. Leftovers reheat in a skillet for 5 minutes.
Why this pierogi sheet pan works
Roasting pierogi from frozen gives crisp edges and a soft center. A hot pan helps the sprouts brown fast. Kielbasa adds smoky fat that flavors everything.
Space matters. Crowding makes things steam.
Sauce and swaps
The mustard sour cream adds tang that cuts the richness. Cabbage can replace the Brussels sprouts. Do not thaw the pierogi, because they turn gummy.
Storage and the mistake
Reheat in a skillet to bring back the crunch.
The common mistake is skipping the flip. Turn the pierogi once so both sides brown.
Choosing the pierogi
Potato and cheese pierogi suit the sauce best. Cut the kielbasa into thick coins so they brown without drying. Roast the sprouts cut side down on the hot pan. Extra chives and a spoonful of mustard sour cream finish the dish. This is a weeknight dinner that needs very little cleanup. Line the pan with foil if you want to skip scrubbing, though parchment can burn at this heat.
Sheet Pan Pierogi with Kielbasa and Brussels Sprouts at a glance
- Prep time: 10 minutes
- Cooking time: 30 minutes
- Servings: 4 servings
- Ingredients: 12, led by frozen pierogi (potato and cheese), kielbasa, Brussels sprouts, yellow onion
Tips for Sheet Pan Pierogi with Kielbasa and Brussels Sprouts
Use two pans if the pierogi overlap. Mix the sauce into the sour cream for tang. Leftovers reheat in a skillet for 5 minutes.
Sheet Pan Pierogi with Kielbasa and Brussels Sprouts FAQ
How long does Sheet Pan Pierogi with Kielbasa and Brussels Sprouts take?
Sheet Pan Pierogi with Kielbasa and Brussels Sprouts takes 30 minutes of cooking after 10 minutes of prep.
How many people does Sheet Pan Pierogi with Kielbasa and Brussels Sprouts serve?
This recipe makes 4 servings.
What do I need to make Sheet Pan Pierogi with Kielbasa and Brussels Sprouts?
12 ingredients, led by frozen pierogi (potato and cheese), kielbasa, Brussels sprouts, yellow onion. Amounts are in the recipe card above.
Part of: 26 Easy Fall Sheet Pan Dinners for Cozy Weeknights
