Easy sheet pan pierogi with vegetables and dill dip
"Inspired by a recipe from Hetty McKinnon for NYT Cooking, this simple sheet pan dinner combines store bought frozen pierogi and vegetables and served the crispy, chewy dumplings with a tangy, dilly dip. You can use frozen cheese ravioli or even prepared gnocchi instead if you can’t find pierogi in your local supermarket or want to switch it up a bit. You can also swap out the vegetables if you’d like and replace the cabbage or some of the carrots with Brussels sprouts, broccoli, or cauliflower."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, cutting board, knife, baking sheet, pastry brush, bowl, whisk
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Nutrition per serving
Step 1/4
- 250 g carrots
- 250 g pointed cabbage
- ½ tsp smoked paprika powder
- vegetable oil
- salt
- pepper
- oven
- cutting board
- knife
- baking sheet
Preheat the oven to 250°C/500°F. Slice carrots in half lengthwise, then roughly chop, and transfer to a baking sheet. Core and rough chop cabbage and add to the baking sheet. Drizzle with some oil and season with paprika, salt, and pepper.
Step 2/4
- 250 g potato pierogi (frozen)
- vegetable oil
- pastry brush
Add pierogi straight from the freezer to the baking sheet and brush or drizzle with oil. Bake for approx. 20 – 25 min.
Step 3/4
- 5 g dill
- 40 g pickles
- ½ lemon
- 125 g sour cream
- salt
- pepper
- bowl
- whisk
While the pierogi are baking, mince dill, roughly chop pickles, and juice lemon. Add sour cream, some of the dill, pickles, and some of the lemon juice to a large bowl and mix to combine. Season with salt and pepper to taste, and more lemon juice as needed.
Step 4/4
Once the pierogi are puffed up and golden brown and the vegetables are cooked through, remove from the oven. Garnish with remaining dill and serve immediately with sour cream dip. Enjoy!
Enjoy your meal!
