Sheet Tray Pierogies with Brussels Sprouts

6 minutes
Prep time

25 minutes
Cook time

383 cal.
Per serving

Ingredients for 1

4 oz

Pierogies (frozen)

1/2 clove

Garlic

2 tbsp

Sour cream

1 tsp

Dijon mustard

1 cup

Brussels sprouts (fresh)

optional

1/8 bunch

Dill (fresh)

Knife, Sheet Tray

Step 1
Preheat the oven to 400ºF. Line a sheet tray with parchment paper or foil. Slice the brussels sprouts in half.
Step 2
Add the pierogies to one half of the sheet tray. Add the sliced brussels sprouts to the other half. Grate the garlic clove onto the brussels sprouts. Drizzle everything generously with olive oil. Season the brussels sprouts with salt, pepper & any other spices you like (we suggest onion powder)! Toss well.
Step 3
Roast in the oven on 400ºF for 20-25 min or until the pierogies are starting to lightly brown & the brussels sprouts are tender.
Step 4
Meanwhile, add the sour cream & dijon mustard to a bowl & season with salt & pepper. Stir & set aside.
Step 5
Remove the sheet tray from the oven. Serve the pierogies & brussels sprouts with the mustard sauce & garnish with dill (optional). Enjoy!