Sheet-Pan Pierogies With Brussels Sprouts and Kimchi
This sheet-pan dinner is a sure win in under an hour, with your oven doing most of the heavy lifting. Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don’t have pierogies, you could use gnocchi in their place. (No pre-cooking required!) Cooking kimchi at high heat may feel like a surprising move, but it becomes sticky and caramelized, imparting lots of flavor and texture to the final dish. Finally, a dill sour cream adds a fresh richness, but feel free to swap out the sour cream and use a good-quality Greek yogurt, crème fraîche or even buttermilk (it will be runnier, so no need to thin with water).
- Serves: 4 persons
- 1pound brussels sprouts, trimmed and halved
- 1 ½cups 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
Step 1Set 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.
Step 2Prepare 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 3After 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 4Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.