Sheet pan pierogies with brussels sprouts
Frozen pierogies roast on one pan with brussels sprouts and red onion until everything is crisp and golden, served with a dill sour cream.
- 45 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.38 a serving
- 630 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 12 oz Brussels sprouts
- 1 red onion
- 24 frozen pierogies, two boxes, still frozen
- ¾ cup sour cream
- 2 tbsp fresh dill, chopped
From your pantry
- 3 tbsp olive oil, divided
- ¾ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp smoked paprika
Each serving has about 630 calories, 17 g protein, 86 g carbs and 26 g fat, and costs about $3.38 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No sour cream? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line two with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
and the brussels sprouts and cut the onion into wedges.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Divide the sprouts and onion between the pans, with 1 tablespoon oil, the salt and pepper, and 10 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
Dolly’s tip: The sprouts get a head start so they’re tender by the time the pierogies are crisp.the frozen pierogies with the rest of the oil, the garlic powder and smoked paprika, and add them to the pans in a single layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast 20 minutes, flipping the pierogies halfway, until and puffed and the sprouts are .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 20 min
Stir the dill into the sour cream and serve it alongside for dipping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
