Sheet-Pan Pierogies With Brussels Sprouts and Kimchi

By Hetty Lui McKinnon

Updated Sept. 26, 2024

Sheet-Pan Pierogies With Brussels Sprouts and Kimchi
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Total Time
50 minutes
Rating
4(3,133)
Comments
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This sheet-pan dinner is a sure win in under an hour, with your oven doing most of the heavy lifting. Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don’t have pierogies, you could use gnocchi in their place. (No pre-cooking required!) Cooking kimchi at high heat may feel like a surprising move, but it becomes sticky and caramelized, imparting lots of flavor and texture to the final dish. Finally, a dill sour cream adds a fresh richness, but feel free to swap out the sour cream and use a good-quality Greek yogurt, crème fraîche or even buttermilk (it will be runnier, so no need to thin with water).

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Ingredients

Yield:4 servings
  • 1pound brussels sprouts, trimmed and halved
  • 1½cups cabbage kimchi
  • 5tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and black pepper
  • 2(13-ounce) packages fresh or frozen cheese or potato pierogies (no need to thaw)
  • ½small lemon, for serving
  • Handful of chopped dill, for serving

    • For the Dill Sour Cream

    • ¾cup sour cream
    • ¼cup chopped dill
    • 1tablespoon extra-virgin olive oil
    • 1teaspoon lemon juice
    • ½teaspoon kosher salt
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

1079 calories; 90 grams fat; 42 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 48 grams protein; 1402 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set a rack in the lower third of the oven and heat oven to 400 degrees. Add the brussels sprouts and kimchi to a rimmed sheet pan. (A small amount of kimchi juice is fine and adds lots of flavor.) Drizzle with 2 tablespoons oil and season with salt and black pepper, and toss to combine. Transfer the sheet pan to the oven.

  2. Step 2

    Prepare the dill sour cream: Combine the sour cream, dill, oil, lemon and salt in a small bowl and whisk to combine. If the cream is too thick, add a tablespoon of water. (You are looking for the consistency of heavy cream.)

  3. Step 3

    After 15 minutes, remove the pan from the oven and add the pierogies. Drizzle everything with the remaining 3 tablespoons oil, and, using a spatula, toss everything together. Return to the oven, and roast until the brussels sprouts are tender, and the pierogies are puffed and golden, another 20 to 25 minutes. (Don’t flip the pierogies.)

  4. Step 4

    Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.

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Ratings

4 out of 5
3,133 user ratings
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Comments

ilona

It calls for fresh or frozen pierogies. Do u add them to the baking sheet frozen ? Or thaw them first?

Cameron

Great flavor profile! Prepped the brussels (closer to 2 lb) and kimchi early in the day and let them sit together until time to go in the oven. (Btw - please edit Step 1 to say directly to cook them for 15 minutes!) Used frozen pierogies - they needed a few more minutes and next time I'll toss them with oil before adding to the pan to ensure more even coating. Kids and husband commented on how good it smelled cooking and it fed 5 easily.

Peter B

This was a great dish! My local store didn't have kimchi so I substituted sauerkraut with red curry paste and it was delicious!

Banjo

I made this with frozen homemade gnocchi and used chile crisp instead of the sour cream and dill (which I would have stuck with if I had pierogies), and really enjoyed it. I was a little worried because my latest batch of kimchi really wasn't very good in a noodle dish earlier in the week, but the caramelization it got from roasting made it taste really good. Would definitely make this again, great weeknight meal.

sophi

these were fine, but I don't think any benefit is added by cooking the pierogi's on the same sheet pan. doing the veggies in the oven and cooking the pierogi's on the stovetop in butter feels like it would let all the flavors still work together on the plate but not cause any soggy pierogi's... will try it that way next time.

Erin.

I made this and the combination of flavors was fun. The recipe fell short to me in two ways: 1) The brussels sprouts didn't fully cook. Next time, I'll put them in for another ten minutes or so. 2) The quality of your pierogis here matters a LOT, and mine were pretty so-so. If I find a pierogi that I really like, I'd try again.

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