Sheet Pan Pierogi and Kielbasa

Name: Sheet Pan Pierogi and Kielbasa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 lb Brussels Sprouts; 600 g Pierogi; 400 g Kielbasa; 2 tbsp Olive Oil; ½ tsp Salt; ½ tsp Black Pepper; 3 oz Sour Cream

By Eatpace

Frozen potato and cheese pierogi roast alongside sliced kielbasa and Brussels sprouts, with sour cream for serving. Two sheet pans give everything room to brown.

Total: 35 min; 10 prep · 25 cook
Serves: 4; Scale it below
Calories: 747; kcal per serving
Protein: 25g; per serving

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Roasted pierogi, sliced kielbasa and browned Brussels sprouts served with sour cream.

35 min

Ingredients

7 ingredients

4 servings

1 lb Brussels Sprouts, trimmed and halved (Quarter any very large sprouts.)
600 g Pierogi (Keep frozen until ready to roast.)
400 g Kielbasa, cut diagonally into thick slices (Use fully cooked smoked kielbasa.)
2 tbsp Olive Oil
½ tsp Salt
½ tsp Black Pepper
3 oz Sour Cream

Contains dairy and gluten. Always check labels.

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Nutrition per serving

Estimated

747 kcal

Protein: 25 g
Carbs: 59 g
Fat: 47 g
Fiber: 6 g

By EatpaceHow we write and check our recipes

Method

6 steps Oven 425°F 10 min prep · 25 min cook

Prep

Step 1. Heat the oven to 425°F (220°C) and set racks in the upper and lower thirds.
Step 2. Divide Brussels Sprouts, Pierogi and Kielbasa between two large sheet pans.
Step 3. Toss everything with Olive Oil, Salt and Black Pepper. Spread in a single layer, placing the sprouts cut side down.

Cook

Step 4. Roast until the pierogi begin to brown underneath, about 15 minutes. Flip the pierogi and sausage, stir the sprouts, and switch the pans between racks.
Step 5. Roast until the sprouts are tender and browned and the pierogi are hot in the center, about 10 minutes more.

Finish & serve

Step 6. Divide between plates and serve with Sour Cream.

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Tips

Swap it

Use fully cooked turkey kielbasa in place of pork kielbasa if you prefer.

Good to know

Keep the pierogi in a single layer so their surfaces brown rather than steam.

Leftovers

Refrigerate leftovers within two hours and reheat in a hot oven until heated through.

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