Sheet Pan Pierogies and Kielbasa

Frozen potato pierogies, smoky kielbasa, bell pepper, and onion roast together on one pan for an easy, crisp-edged dinner.

Prep: 10 min · Cook: 30 min · Yield: 4 · Method: Oven

Ingredients

• 16 ounces frozen potato pierogies
• 14 ounces kielbasa
• 1 medium bell pepper
• 1 medium yellow onion
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup sour cream
• 2 tablespoons fresh parsley

Cooking instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment or lightly grease it. (about 5 min) — 425°F
2. Cut the kielbasa into 1/2-inch rounds. Core and slice the bell pepper, and cut the onion into 1-inch wedges. (about 5 min)
3. Arrange the frozen pierogies, kielbasa, bell pepper, and onion on the sheet pan. Drizzle with the olive oil and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss to coat, then spread everything into a single layer. (about 3 min)
4. Roast for 15 minutes. Flip the pierogies and stir the sausage and vegetables. Continue roasting for 10 to 15 minutes, until the pierogies are lightly browned, the vegetables are tender, and the kielbasa reaches 165°F in the center. (about 25 min) — 425°F
5. Garnish with parsley and serve hot with sour cream. (about 2 min)