Roasted Pierogies with Vegetables
Filled with three servings of vegetables per portion, this sheet pan dinner is easy, quick, and packed full of nutrition!
Servings 2 people
Ingredients
- 8 frozen pierogies
- ¼ onion peeled and sliced thinly
- 6 oz fresh green beans about 3 cups, washed and trimmed
- 6 oz mushrooms about 4 large mushrooms, washed and sliced
- 6 oz broccoli about 3 cups, washed and cut into spears
- red pepper flakes
- salt to taste
- pepper to taste
- parmesan cheese grated, enough to garnish
Sweet Potato Cream Sauce
- ½ sweet potato peeled and diced into ½ inch or smaller cubes
- ¼ cup greek yogurt
- 2 tbsp olive oil
- ¼ tsp cumin
- ¼ tsp paprika
- salt to taste
- pepper to taste
- 2-4 tbsp water enough to thin the sauce
Instructions
- Preheat the oven to 400° and put one lined sheet pan in the oven while it is heating up.
- Toss the pierogies with olive oil, a pinch of red pepper flakes, salt, and pepper in a large bowl. When the oven is preheated, take out the sheet pan and cover a section with the onion slices. Lay the pierogies on top of the onions and spread them out, being careful not to overcrowd them.
- Toss the broccoli, green beans, and sweet potato (if you are making the sweet potato cream sauce) individually with olive oil, salt, pepper, and red pepper flakes in the same large bowl. After each vegetable is seasoned, spread it out onto a section of the sheet pan.
- Toss the mushrooms in olive oil, pepper, and red pepper flakes. If you salt the mushrooms before cooking, they are less likely to brown well in the oven. Spread the mushrooms onto the final portion of the sheet pan, so together all the vegetables and the pierogies on top of the onions take up the entire pan.
- Put the sheet pan back in the oven and roast for a total of 25 minutes, flipping the pierogies halfway through, or until they and the vegetables are cooked through.
- After the vegetables and pierogies are finished roasting, take the sheet pan out of the oven. If you are making the sweet potato cream sauce, remove the diced sweet potatoes and follow the instructions below. After the dish is finished, serve and garnish liberally with parmesan cheese.
Sweet Potato Cream Sauce
- Combine the sweet potatoes and the rest of the ingredients except for the water in a food processor and pulse until smooth. Add water slowly to thin the sauce until you reach the desired consistency.
- Pour the sauce over the pierogies and vegetables, and enjoy!
Notes
Be sure to dice the sweet potatoes into very small cubes. They naturally take longer to cook than the rest of the veggies.
This recipe can easily be doubled to four servings by adding a second sheet pan.