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.
Servings: 4
Calories: 401kcal
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
Calories: 401kcal | Carbohydrates: 61g | Protein: 10g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 1118mg | Potassium: 418mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1776IU | Vitamin C: 121mg | Calcium: 100mg | Iron: 3mg