Sheet-Pan Pierogies With Brussels Sprouts and Kimchi
Updated Sept. 26, 2024
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
- ¾cup sour cream
- ¼cup chopped dill
- 1tablespoon extra-virgin olive oil
- 1teaspoon lemon juice
- ½teaspoon kosher salt
For the Dill Sour Cream
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
- 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.
- 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.)
- 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.)
- Step 4
Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.
Private Notes
Comments
It calls for fresh or frozen pierogies. Do u add them to the baking sheet frozen ? Or thaw them first?
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.
This was a great dish! My local store didn't have kimchi so I substituted sauerkraut with red curry paste and it was delicious!
Great recipe! Kimchee makes it so interesting. Sauce is delicious. One note: I forgot to halve the Brussels Sprouts beforehand and they did not crisp up very well, so don't skip that step! Even with my error, a really fun and interesting take on frozen pierogi. The sauce was delish too.
I did not thaw them and it came out deliciously.
I would definitely change the order of operations here. The kimchi came out burnt, resembling bacon bits and losing any probiotic goodies along the way, and the crimped edges of the dumplings (I used dumplings) were a bit too crunchy. Start with a heated sheet pan, add the sprouts for 15 minutes, then add pierogi or dumplings with kimchi and cook for 15, check them and see if they need more time. Tossed everything in a bowl with dill and a bit of chili crisp at the end. Agree that you should toss your dumplings in a bowl vs on the pan.