Sheet pan pierogi supper

Name: Sheet pan pierogi supper
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: European
Ingredients: 16 frozen cheese-and-potato pierogies (from a 2lb pkg.); 1.5lb Brussels sprouts trimmed and halved; 5 shallots root ends intact, halved lengthwise; 5 tbsp olive oil divided; 3/4 tsp kosher salt divided; 1/2 tsp freshly ground black pepper divided; 1tbsp chopped fresh dill plus more for garnish; 2 tsp whole grain mustard; 1 1/2tsp apple cider vinegar; Sour cream for serving

1 step

Prep:15minCook:35min

Updated at: Thu, 17 Aug 2023 05:33:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories527.8 kcal (26%)

Total Fat26.5 g (38%)

Carbs56.5 g (22%)

Sugars7.3 g (8%)

Protein18 g (36%)

Sodium893.1 mg (45%)

Fiber9.8 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

16frozen cheese-and-potato pierogies

from a 2lb pkg

1.5 lbBrussels sprouts

trimmed and halved

5shallots

root ends intact, halved lengthwise

5 Tbspolive oil

divided

¾ tspkosher salt

divided

½ tspblack pepper

freshly ground, divided

1 Tbspfresh dill

chopped, plus more for garnish

2 tspwhole grain mustard

1 ½ tspapple cider vinegar

sour cream

for serving

Instructions

Step 1

PREHEAT oven to 400 degrees F. Toss together pierogies, Brussels sprouts, shallots, 3 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper on a large rimmed baking sheet. Spread in a single layer. ROAST, stirring halfway through, until Brussels sprouts are tender and deeply browned and pierogies are golden, about 35 minutes. Meanwhile, whisk dill, mustard, vinegar, and remaining 2 tbsp oil, 1/4 tsp salt and 1/4 tsp pepper in small bowl. Pour mustard dressing over pierogi mixture, toss. Garnish with more dill And serve with sour cream.