Name: Sheet Pan Pierogi
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American
Ingredients: 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; ¼ teaspoon salt; ¼ teaspoon black pepper

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

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Instructions

Preheat the oven to 400 degrees.
Line a rimmed baking sheet with parchment paper.
Place the frozen pierogi, broccoli, bell pepper, and shallots on the baking sheet.
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.
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.