Sheet Pan Pierogies with Brussels Sprouts
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This recipe for sheet pan pierogies with Brussels sprouts and richly caramelized onions is the easiest way to upgrade the humble pillows of dough and cheese. Simple seasonings, crisp-tender veggies, and the simplicity of oven roasting are just what weeknights need.
As a born and bred western Pennsylvania girl, you’ll never come between me and pierogies. Essentially a little filled dumpling, these were a staple of my family’s menu growing up. They’re now on the relatively short list of foods I can count on my own picky kiddo eating without complaint, too.
For years, I stuck exclusively to my Mom’s tried-and-true method of boiling pierogies, which is still my son’s favorite. This mini pierogie sheet pan, however, started me down the path of exploring alternatives, and it is nice to have more than one trick up one’s sleeve, after all.
The thing I love most about this particular recipe is the mix of textures. As long as you’re careful to coat all the pierogies with a light brush of olive oil, they will bake up with soft dough and the fluffy, creamy inside you expect. Roasted Brussels sprouts develop crackly exteriors, and tender ribbons of sweet caramelized onions rest on top of it all.
Why You’ll Love These Sheet Pan Pierogies
- Short and simple ingredient list
- Easy and hands-off enough to throw together on zero energy
- Big flavor in a little package, especially with the caramelized onions
- Easily adjusted to picky eaters—I’ve been known to make some pierogies “plain” for my kids, which fortunately adds minimal work
- Pierogies just make people happy!
Ingredient Notes
Sheet Pan Pierogies, Step by Step
Start caramelizing the onions. If you’re making this with the caramelized onions, which I highly recommend, you must start those first thing. True, richly caramelized onions require very little hands-on work but cannot be rushed. Slice your onion into thin strips and toss into a skillet to start sizzling with a pat of butter.
Once the onions are on, prep the sheet pan. Cut the Brussels sprouts into halves. Don’t hesitate to chop any larger sprouts again into quarters, so all the pieces are a pretty even size. Lightly toss these with olive oil, salt, and pepper, then spread out over half of a large rimmed sheet pan.
Lightly season and coat the pierogies, as well, then use the other half of the pan for these. Try to minimize overlap.
Pro Tip
Be sure that all the pierogie edges have a thin coating of the olive oil-vinegar-mustard mixture. Exposed bits can become tough as they roast, so if you notice any dry spots once they’re on the pan, brush a little more olive oil on.
Finish the onions. After transferring the sheet pan into a 400°F oven, add a splash of apple cider vinegar to the onions and continue to cook over medium heat. Once they turn as dark brown as you’d like, remove from heat and set aside.
Put it together. When the pierogies and Brussels sprouts are fork-tender, top with the onions and dig in!
Serving Ideas
The joy of sheet pan meals is the simplicity, so I hereby give license to serve this as a complete meal in its own right.
This said, if you want to add a little protein, easy and good pairings include some rotisserie chicken, pork tenderloin medallions, sliced kielbasa or chicken sausages. Kielbasa or sausages can be pan-fried or roasted right alongside the pierogies and Brussels sprouts—super convenient.
Kids won’t touch Brussels sprouts? Try roasting baby carrots as well or instead.
More Sheet Pan Suppers
- Sheet Pan Beef and Broccoli
- Sheet Pan Shrimp and Veggies
- Chipotle Lime Shrimp Sheet Pan Fajitas
- Sheet Pan Balsamic Chicken and Veggies
- Sheet Pan Chicken Sausage with Broccoli, Peppers, and Potatoes
- Sheet Pan Chicken Gyros
Sheet Pan Pierogies and Brussels Sprouts
Ingredients
- 2 Tablespoons butter
- 1 medium onion sweet or yellow, sliced into thin strips
- kosher salt and black pepper
- 10-12 ounces Brussels sprouts
- extra-virgin olive oil
- 16 ounces frozen pierogies any flavor
- 1 Tablespoon plus 1 teaspoon apple cider vinegar divided
- 1 teaspoon whole grain mustard
Instructions
- Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper or a silicone mat.
- While waiting for the oven to heat up, melt butter in a medium skillet over medium heat. Add the strips of onion and a generous pinch each of salt and pepper. Cook, stirring occasionally, for about 10 minutes.2 Tablespoons butter, 1 medium onion, kosher salt and black pepper
- While the onions get started, cut the Brussels sprouts into halves (cut any really large ones again into quarters). Toss in a bowl with a light drizzle of olive oil and sprinkle of salt and pepper. Spread Brussels sprouts out on one half of the sheet pan and place in the oven.10-12 ounces Brussels sprouts, extra-virgin olive oil
- Place the frozen pierogies in the same bowl that the Brussels sprouts were in. Add another pinch of salt and pepper, 1 teaspoon apple cider vinegar, and the mustard. Use a rubber spatula to stir and add just enough olive oil to lightly coat all the pierogies.16 ounces frozen pierogies, 1 Tablespoon plus 1 teaspoon apple cider vinegar, 1 teaspoon whole grain mustard
- Arrange pierogies on the other half of the baking sheet, minimizing any overlap. Do another quick check—if any parts of the pierogies look bare, brush a tiny bit more olive oil on top.
- Transfer to the oven and roast for another 20-25 minutes, pausing around the halfway mark to toss the Brussels sprouts and flip over the pierogies.
- Once the pierogies are in the oven, return to the onions. Stir in 1 Tablespoon apple cider vinegar and continue to cook over medium heat. They should develop a sweet aroma and turn dark brown—ie., caramelize. Once they become as brown as you like, turn off the heat and leave onions in the skillet.
- When the pierogies and Brussels sprouts are fork-tender, remove from the oven and top generously with the caramelized onions. Serve right away with more salt, pepper, and mustard for dipping, if desired.
Notes
- For Picky Eaters: Leave the apple cider and vinegar off of some pierogies, or roast a few and boil a few to serve plain with butter. It’s OK to meet them halfway!
- Important for Success: Be really sure that all the pierogie edges have a thin coating of the olive oil-apple cider vinegar-mustard mixture. Exposed bits can become tough as they roast, so if you notice any dry spots once they’re spread out on the sheet pan, brush a little more olive oil on.
