Serves 4
40 min
Easy Sheet Pan Pierogi with Roasted Vegetables and Dill Sour Cream Dip
Recipe GLPRc37fd6611c02ef
A simple one-pan dinner featuring frozen potato pierogi roasted alongside carrots and cabbage until golden and tender. The vegetables are seasoned with smoked paprika and finished with a creamy dill and pickle dip made from sour cream and fresh lemon juice.
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Ingredients
1 lb frozen potato pierogi
1 lb carrots
1 lb pointed cabbage
1 tsp smoked paprika powder
½ oz fresh dill
3 oz pickles
1 lemon
1 cup sour cream
vegetable oil
salt
black pepper
Directions
Preheat the oven to 500°F (250°C). Trim the carrots and cut them in half lengthwise, then cut into 2-inch pieces. Transfer to a large baking sheet. Remove the core from the cabbage and cut into rough 2-inch chunks; add to the sheet. Drizzle the vegetables with vegetable oil and sprinkle evenly with smoked paprika, salt, and black pepper, tossing to coat.
Place the frozen pierogi directly onto the baking sheet among the vegetables. Brush or lightly drizzle the pierogi with vegetable oil. Roast in the preheated oven for 20–25 minutes, until the pierogi are puffed and golden brown and the vegetables are tender and lightly caramelized.
While the sheet pan is in the oven, finely mince the fresh dill and roughly chop the pickles. Juice the lemon to obtain fresh lemon juice. In a large bowl, combine the sour cream, half of the minced dill, the chopped pickles, and 1 tablespoon of the lemon juice. Stir until well combined and season with salt and black pepper to taste. Add more lemon juice if desired.
Remove the sheet pan from the oven when the pierogi are golden and the vegetables are tender. Arrange the roasted pierogi and vegetables on a serving platter, garnish with the remaining fresh dill, and serve immediately alongside the dill and pickle sour cream dip.
