Description
A quick and easy weeknight dinner featuring roasted pierogies, sausage, and colorful veggies, all cooked on a single sheet pan.
Ingredients
- 1 pound frozen pierogies (potato and cheese or your choice)
- 4 sausage links (Italian, kielbasa, or smoked sausage), sliced into rounds
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 medium red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Sour cream, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly.
- Toss together the pierogies, sausage rounds, bell peppers, and onions in a large bowl.
- Drizzle the mixture with olive oil and season with smoked paprika, garlic powder, oregano, salt, and pepper. Swirl everything to ensure that flavors meld well.
- Spread the mixture in an even layer on the prepared baking sheet.
- Roast for 25-30 minutes, flipping the pierogies and stirring the vegetables halfway through. You want the pierogies to turn golden brown and for the sausages to be cooked through.
- Garnish with fresh parsley and serve hot with sour cream, if desired.
Notes
For a crunchier texture, bake the pierogies alone for 10 minutes before adding sausage and veggies. Adjust seasoning to your taste.
