Sheet Pan Pierogies, Smoked Sausage & Brussels Sprouts

Name: Sheet Pan Pierogies, Smoked Sausage & Brussels Sprouts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 to 4
Ingredients: 1 large sweet onion; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; kosher salt and pepper; 1/2 teaspoon garlic powder; 16 ounces frozen or refrigerated pierogi; 16 oz smoked sausage; 8 ounces brussels sprouts

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
2 to 4
Course
Main Course
Cuisine
American

Sheet Pan Pierogies, Smoked Sausage & Brussels Sprouts

Kian Mendoza

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This sheet pan sausage and pierogi meal is a huge hit! Smoked sausage, your favorite variety of pierogi and brussels sprouts are roasted until charred and soft with sautéed onions. Delicious and so easy!

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Ingredients

Servings

1 large sweet onion, thinly sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
kosher salt and pepper
1/2 teaspoon garlic powder
16 ounces frozen or refrigerated pierogi
16 oz smoked sausage, cut into rounds
8 ounces brussels sprouts, quartered

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Instructions

Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray or drizzle with olive oil.
Place the onions on one side of the sheet, then the brussels in the center. Place the sausage on the other side. Drizzle the onions, brussels and sausage with 2 tablespoons of olive oil. Sprinkle salt and pepper all over. Sprinkle with garlic powder.
Drizzle the onions and brussels with the balsamic vinegar. Toss if needed to coat.
Lay the pierogi on top of the onions. Drizzle with the remaining olive oil and sprinkle with salt and pepper.
Roast for 15 to 20 minutes, then flip everything (especially the pierogi!) and roast for 10 to 15 minutes more.
Remove from the oven and let cool slightly before serving.