Description
Pierogi sausage and veggie sheet pan dinner brings comfort straight from Poland to your dinner table, making weeknight meals a breeze with minimal cleanup and maximum flavor. Sizzling sausages, tender pierogies, and roasted vegetables create a hearty one-pan feast that saves your time and satisfies your hunger.
Ingredients
Scale
Protein:
- 12 oz kielbasa
- 16–20 oz potato and cheddar cheese pierogies
Vegetables:
- 1 red onion
- 2 large bell peppers
- 3 cloves garlic
Seasonings and Oil:
- 4 tablespoons olive oil
- 1 tablespoon sriracha
- 2 teaspoons fresh thyme
- 2 teaspoons smoked paprika
- Salt
- Black pepper
Instructions
- Preheat the oven to 400°F and spray a large baking sheet with cooking spray or line with parchment paper.
- Slice 12 oz kielbasa into ¼-inch coins, then cut each coin in half.
- Place 16-20 frozen pierogies, 1 sliced red onion, 2 sliced bell peppers, and 3 chopped garlic cloves on the sheet pan.
- Whisk 4 tablespoons olive oil with 2 teaspoons thyme, 2 teaspoons smoked paprika, and 1 tablespoon sriracha in a small bowl.
- Pour the oil mixture over the pierogies and vegetables, gently tossing to coat evenly.
- Spread the pierogies and vegetables in a single layer on one side of the pan.
- Arrange the kielbasa slices on the other side of the pan.
- Drizzle an extra touch of olive oil over everything.
- Bake at 400°F for 28-35 minutes, flipping all ingredients halfway through cooking.
- Check that the pierogies are golden and the kielbasa is heated through.
- Remove from the oven and serve immediately with sour cream.
- Garnish with fresh chopped herbs or sliced green onions if desired.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat gently in the microwave, stovetop on medium heat, or in the oven on low.
Notes
- Use a large sheet pan to ensure ingredients have enough space and cook evenly without steaming.
- Choose frozen pierogies that are fully thawed to prevent excess moisture during baking.
- Cut kielbasa into similar-sized slices so they cook uniformly and develop nice caramelization.
- For a gluten-free version, swap traditional pierogies for gluten-free potato or cheese varieties.
- Prep Time: 10 minutes
- Cook Time: 28-35 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Polish
Nutrition
- Serving Size: 4
- Calories: 426 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 7 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg