Easy sheet pan pierogi with vegetables and dill dip

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!