Roasted Pierogies with Vegetables
Bursting with three servings of vegetables per portion, my Roasted Pierogies with Vegetables sheet pan dinner is easy, quick, and packed full of nutrition!
Let’s be real: I love cooking. However, when I get home at 9 in the evening, I really don’t want to put multiple pots on the stove, measure a precise amount of ingredients, and spend 20 minutes prepping the food. That doesn’t even count the cooking time!
Stop the madness!
Enter: my Roasted Pierogies with Vegetables.
This potato-stuffed hero is filling, delicious, and no stress to make.
To begin with, these roasted pierogies are completely customizable to whatever vegetables you have on hand. I love my greens, so I wrote this recipe for fresh broccoli and green beans, but it would also be DELICIOUS roasted with asparagus, spinach, or even carrots. Trust me, whatever you have in your fridge or pantry is great.
This is also a very speedy meal to prep!
All you need to do is wash the vegetables and do some easy chopping and trimming. All in all, it shouldn’t take more than 5 minutes. Next, you toss each element of the dish in olive oil and seasonings, spread them on the sheet pan, throw that in the oven and voila! You can now change into your slippers and relax in your comfy clothes with a glass of wine while the oven does your work for you.
Cuddling with your pupper is optional but recommended while waiting for the pierogies and vegetables to roast.
When finished, blend the sweet potatoes with greek yogurt, cumin, and garlic for a colorful sauce. Feel free to also just eat the dish as is. The sweet potato sauce brings the dish together, but the roasted pierogies and vegetables holds its own alone!
Finally (after all that work!!), load the finished pierogies and vegetables with grated parmesan cheese. And let’s be honest: comfort food requires A LOT of parmesan cheese. Like when you are at an Italian restaurant, and the waiter stops grating cheese for you on his own because you never said “when.” THAT much cheese.
Finally, sit back with your cabernet and enjoy the creamy, cheesy deliciousness. All the while knowing you are treating yourself with THREE full servings of vegetables. That’s right! You are packing your body with nutrition, all for very little work.
You go, friend!
Roasted Pierogies with Vegetables
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
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