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Sheet Pan Pierogies and Kielbasa

Sheet Pan Pierogies and Kielbasa

  • Author: Lina
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

Sheet Pan Pierogies and Kielbasa is a quick, hearty, and flavorful one-pan meal perfect for busy weeknights. Featuring tender, golden cheese or potato-filled pierogies, smoky kielbasa sausage, and vibrant roasted vegetables, this recipe combines ease with comforting, family-friendly flavors. Ready in under 30 minutes with minimal cleanup, it’s customizable to suit your taste and dietary preferences.

Ingredients

Main Ingredients

  • Frozen cheese or potato-filled pierogies (about 12 ounces)
  • Smoked kielbasa sausage (1 pound)
  • Red bell pepper (1 medium, sliced)
  • Green bell pepper (1 medium, sliced)
  • Red onion (1 medium, cut into wedges)

Seasonings & Oil

  • Olive oil (3 tablespoons)
  • Salt (1 teaspoon)
  • Black pepper (1/2 teaspoon)
  • Garlic powder (1/2 teaspoon)

Optional Garnish

  • Fresh parsley, chopped (2 tablespoons)

Instructions

  1. Preheat and prepare your pan: Preheat your oven to 425°F (220°C). Lightly grease a large rimmed sheet pan with olive oil or line it with parchment paper to ensure easy cleanup.
  2. Slice and chop ingredients: Cut the kielbasa into 1/2-inch thick slices. Slice the red and green bell peppers into strips or bite-sized pieces. Cut the red onion into wedges. This helps everything cook evenly and look appealing.
  3. Toss with seasonings and oil: In a large mixing bowl, combine the frozen pierogies, sliced kielbasa, bell peppers, and onion wedges. Drizzle with olive oil, then sprinkle with salt, black pepper, and garlic powder. Toss thoroughly to coat all pieces with oil and seasoning for crisp edges and flavorful bites.
  4. Spread on the sheet pan: Arrange the mixture in a single layer on the prepared baking sheet, ensuring there is space between pieces to allow hot air circulation and even roasting.
  5. Bake until golden and tender: Bake for 20-25 minutes, flipping the pierogies and kielbasa halfway through cooking. Watch for a golden-brown exterior and tender vegetables. Optionally, broil for 1-2 minutes at the end to achieve extra crispiness—monitor carefully to prevent burning.
  6. Garnish and serve: Remove from the oven and sprinkle with freshly chopped parsley if desired. Serve immediately to enjoy the best texture and flavors.

Notes

  • Do not overcrowd the pan; spreading ingredients out ensures proper roasting rather than steaming.
  • Flip the pierogies and kielbasa halfway through cooking for even browning.
  • Use frozen pierogies straight from the freezer—no need to thaw.
  • Opt for smoked kielbasa for a rich, smoky flavor that complements the mild pierogies and sweet vegetables.
  • Customize the vegetables based on seasonality or preference, such as zucchini, mushrooms, or cherry tomatoes.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 400 kcal
  • Sugar: 6 g
  • Sodium: 850 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 4 g
  • Protein: 18 g
  • Cholesterol: 45 mg

Keywords: pierogies, kielbasa, sheet pan dinner, one pan meal, quick dinner, sausage and vegetables, easy weeknight meal

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Find it online: https://dishesbylina.com/sheet-pan-pierogies-and-kielbasa/