Sheet Pan Pierogi Dinner
If you are looking for one of those easy sheet pan dinners that checks all the boxes for busy weeknights, this Sheet Pan Pierogi Dinner is going to be a new favorite. Frozen pierogi, colorful vegetables, and savory flavors all roast together on one pan for a complete meal with barely any cleanup. This pierogi sheet pan dinner is a great way to get dinner on the table any night of the week, and the combination of tender veggies and golden pierogies makes it one of those sheet pan meals everyone keeps coming back to.
Pierogies are dumplings that originated in Eastern Europe and are commonly filled with potatoes, cheese, onions, or meat.
This recipe pairs perfectly with smoky kielbasa, smoked sausage, italian sausage, or vegan sausage.
Absolutely. Add more red pepper flakes or a dash of hot sauce before serving.
This pierogi sheet pan dinner works as a complete meal on its own, but a side salad or extra sour cream makes a great addition.
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Ingredient Notes
- Frozen pierogi: The hearty base of this sheet pan pierogie recipe.
- Red & yellow bell pepper: Adds sweetness and color.
- Red onion: Roasts up sweet and tender.
- Fresh green beans: Makes this a complete meal.
- Garlic cloves: Adds bold flavor.
- Italian seasoning blend: Gives the vegetables extra flavor.
- Red pepper flakes: Gives a small kick of heat.
- Olive oil: Helps everything roast and crisp beautifully.
- Fresh thyme: Optional garnish for fresh flavor.
Sheet Pan Pierogi Dinner
- Preheat the oven to 400°F. Spray a sheet pan with nonstick cooking spray or line with parchment paper. Place frozen pierogies, bell pepper slices, red onions, and green beans on the sheet pan.
- Drizzle with olive oil and sprinkle with the garlic, herb blend, salt and pepper, and red pepper flakes.
- Toss the vegetables and pierogies until the seasonings are evenly distributed and the oil coats everything. Roast for 30-40 minutes, turning everything about halfway through cooking.
- When vegetables are beginning to brown and the pierogies are golden and crisp, the sheet pan meal is done.
- Serve hot with a sprinkle of fresh thyme and a side of sour cream, if desired.
Sheet Pan Pierogi Dinner
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Equipment
Ingredients
- 1 pound frozen pierogies
- 1 red bell pepper sliced (seeds and stem removed)
- 1 yellow bell pepper sliced (seeds and stem removed)
- 1 small red onion sliced
- 1 pound fresh green beans whole
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning blend
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Pinch of red pepper flakes
- 2-3 tablespoons olive oil
- Fresh thyme for garnish (optional)
Instructions
- Preheat the oven to 400°F. Spray a sheet pan with nonstick cooking spray or line with parchment paper. Place frozen pierogies, bell pepper slices, red onions, and green beans on the sheet pan.
- Drizzle with olive oil and sprinkle with the garlic, herb blend, salt and pepper, and red pepper flakes. Toss the vegetables and pierogies until the seasonings are evenly distributed and the oil coats everything.
- Roast for 30-40 minutes, turning everything about halfway through cooking. When vegetables are beginning to brown and the pierogies are golden and crisp, the sheet pan meal is done.
- Serve hot with a sprinkle of fresh thyme and a side of sour cream, if desired.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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