Food Recipes Sheet Pan Pierogies With Roasted Brussels Sprouts, Shallots, And Mustard Dressing 4.5 (2) 2 Reviews Make dinner easier with a little help from frozen pierogies. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on November 18, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Pierogies are half-moon-shaped dumplings originally from Poland. They're stuffed with a variety of fillings, such as potato, meat, and cheese. In this sheet-pan dinner recipe, classic cheese and potato pierogies are the stars of the show. Pierogies can be boiled and sometimes seared in butter until golden, but the oven does all the work here for a mostly hands-off dinner that transforms frozen pierogies to golden perfection. Shallots and Brussels sprouts roast alongside the dumplings to make a complete meal on one sheet pan. Make sure to add any loose Brussels sprout leaves to the sheet pan–they crisp up nicely and become irresistible. Ingredients 16 pieces pierogi (Such as Mrs. T's) 1 1/2 lb. Brussels sprouts, trimmed and halved (4 cups) 5 shallots, root ends intact, halved lengthwise 5 tablespoons olive oil, divided 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 tablespoon chopped fresh dill, plus more for garnish 2 teaspoons whole-grain mustard 1 1/2 teaspoons apple cider vinegar Sour cream, for serving Directions Preheat oven to 400°F. Toss together pierogies, Brussels sprouts, shallots, 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a large rimmed baking sheet. Spread in a single layer. Roast, stirring halfway through, until Brussels sprouts are tender and deeply browned and pierogies are golden, about 35 minutes. Meanwhile, whisk dill, mustard, vinegar, and remaining 2 tablespoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Pour mustard dressing over pierogi mixture; toss. Garnish with more dill and serve with sour cream. Rate it Print Nutrition Facts (per serving) 509 Calories 27g Fat 57g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 509 % Daily Value * Total Fat 27g 35% Saturated Fat 5g 23% Cholesterol 6mg 2% Sodium 1020mg 44% Total Carbohydrate 57g 21% Dietary Fiber 6g 21% Total Sugars 6g Protein 12g Vitamin C 114mg 568% Calcium 118mg 9% Iron 4mg 23% Potassium 712mg 15% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.