Have you ever had that experience where you remember a nostalgic childhood comfort food you somehow haven’t had in the longest time? As a kid and teen, I loved pierogies. They were simple to make between school and dance and they always just tasted so good. For some reason, I stopped buying them a while back and kind of forgot about them…until recently. I saw them advertised at my grocery store and just had to have them. I wanted them to be part of a full, balanced meal so sheet pan pierogies, sausage, and vegetables it was!
I’m always a fan of comfort food, especially if it’s the kind that doesn’t leave me with hours of cooking time and a ton of dishes to deal with. I’m all for more in-depth meals on weekends and school breaks, but that’s not my life is right now. Bless the sheet pan meals for all those busy nights. One cutting board, one knife, one bowl, and a couple of sheet pans. If that sounds like a good time to you, rinse and repeat with sheet pan cashew chicken and sheet pan spiced chicken with asparagus and potatoes.
This recipe is beyond flexible, as the majority of sheet pans meals are. I used potato and cheese pierogi, but feel free to use plain potato, potato and onion, or whatever you like. And yes, I went in on the frozen pierogies because this is meant to be an easy weeknight meal. No shame here. I went with regular kielbasa, but you can use what you like best. Not a fan of the vegetables in the recipe? Change it up. Make it yours. After all, isn’t a big part of comfort food knowing you won’t get complaints?
Pierogies, a comforting classic, cook up right alongside the rest of the meal in this easy sheet pan pierogies, sausage, and vegetales.
Sheet Pan Pierogies, Sausage, and Vegetables
an Apple a Day original
Ingredients:
1/3 c. olive oil, plus a bit more for greasing the sheet pans
2 tsp. paprika (I like smoked here. What’s the difference?)
2 tsp. dried thyme
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne pepper
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
1 head broccoli, cut into florets
approx. 24 frozen pierogies (2 boxes)
1 1/2 lb. Polish kielbasa, cut into half moons
Directions:
- Preheat the oven to 400º F. Lightly grease two sheet pans with olive oil.
- In a small bowl, whisk together the olive oil, paprika, thyme, garlic powder, salt, black pepper, and cayenne pepper.
- Spread the vegetables on one sheet pan. Pour half the seasoned oil over the top and toss to combine. Spread the pierogies on the second sheet pan, pour the remaining oil on top, and toss to coat well. Push the pierogi to one side of the pan to make room for the sausage.
- Bake for 15 minutes, then toss and bake 10 minutes more.
yield: 4-6 servings
