Frozen pierogi and a rainbow of veggies cook together for a simple, one-pan meal that is full of flavor. It’s simple, satisfying, and ready in less than 30 minutes!

sheet pan piergoi
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Frozen pierogi are such a simple thing to keep in your freezer for those last-minute dinners when you need something quick and easy. Baking them turns the edges deliciously crisp while keeping the centers soft and fluffy. They pair perfectly with roasted vegetables and the tangy mustard vinaigrette takes this dish over the top. This recipe also happens to be a great way to clean out your fridge! Just toss in whatever veggies you have on hand and let the oven do the work. If you have leftoger pierogi, try this easy pierogi soup!

Ingredients & Substitutions

  • Frozen pierogi: You can use any flavor you like! I liked this recipe best with cheddar pierogi.
  • Broccoli: Roasted broccoli is an easy way to add greens to this dish, but you could also make this recipe with zucchini or asparagus! Just keep in mind they may cook a bit faster than broccoli.
  • Red bell pepper: I used a red bell pepper for sweetness and color contrast, but any color bell pepper works great.
  • Shallot: Shallots roast beautifully and add a subtle caramelized flavor. Feel free to swap in a red onion if that’s what you have on hand.
  • Dressing: This simple dressing is made with olive oil, Dijon mustard, vinegar, paprika, and garlic. Feel free to use any kind of vinegar you have.

How to Make Sheet Pan Pierogi and Vegetables

Cut the broccoli into bite-sized florets and slice the pepper and shallot into 1-inch pieces.
In a small bowl, whisk together olive oil, Dijon mustard, white wine vinegar, smoked paprika, garlic, salt, and pepper.
Add the frozen piergoi and vegetables to the prepared baking sheet. Drizzle with the dressing and toss to coat everything evenly.
Spread into a single layer and bake for 16–18 minutes, stirring halfway through, until the pierogi are crisp and the veggies are tender.

Tips & Tricks

  • No need to thaw the pierogi: They go straight from the freezer to the oven.
  • Mix it up: Try cauliflower, mushrooms, cherry tomatoes, or whatever veggies you have in your fridge.
  • Add protein: Toss in some chickpeas or serve with a dollop of Greek yogurt on the side.

Frequently Asked Questions

  • Can I use fresh pierogi? Absolutely! If using fresh ones, reduce the bake time to around 12–14 minutes so they don’t overcook.
  • What brand of pierogi do you like? There is a local brand here in Richmond called Ryba’s, which are great! But if you’re not local, Mrs. T’s makes a great one and you can find them at places like Kroger, Publix, and Wegmans.
  • Can I make this recipe ahead of time? It’s best enjoyed right out of the oven, but leftovers can be reheated in the air fryer or oven for a few minutes to restore their texture.
  • What should I serve it with? A simple side salad or a scoop of sauerkraut pairs perfectly with this meal.

Other Sheet Pan Recipes

If you love a one pan meal like this one, try my sheet pan gnocchi, sheet pan quesadillas, or any of the recipes on this list of sheet pan meals!

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Sheet Pan Pierogi

Sheet Pan Pierogi

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian
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Description

Frozen pierogi and a rainbow of veggies cook together for a simple, one-pan meal that is full of flavor. It’s simple, satisfying, and ready in less than 30 minutes!

Ingredients

Units Scale
  • 12oz frozen pierogi
  • 1 large shallot, thinly sliced
  • 1 red bell pepper, cut into 1-inch pieces
  • 8oz broccoli chopped into 1-inch pieces (2-3 cups)
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat the oven to 400 degrees.
  2. Line a rimmed baking sheet with parchment paper.
  3. Place the frozen pierogi, broccoli, bell pepper, and shallots on the baking sheet.
  4. Whisk the olive oil, mustard, vinegar, garlic, salt, and pepper together in a small bowl. Pour over the pierogi and vegetables. Toss gently to combine, then spread into an even layer.

  5. Place the pan in the oven and bake, stirring halfway through, until the pierogi are golden-brown and the vegetables are tender, 16 to 18 minutes total.