Easy Veggie and Mini Pierogy Sheet Pan Dinner
TOTAL TIME
30
MINUTES
PREP TIME
10
MINUTES
INGREDIENTS
11
SERVINGS
4
Ingredients
- 1 box of Mini Classic Cheddar or your favorite variety Mrs. T's® Pierogies
- 3 cloves garlic, smashed
- 1 medium red onion, cut into 1 1/2-inch pieces
- 1 large apple (such as Honeycrisp), cored and cut into 1 1/2-inch pieces
- 1 medium orange bell pepper, cut into 1-inch pieces
- 8 ounces broccoli florets
- 2 tablespoons olive oil
- 1 tablespoons whole-grain Dijon mustard
- 1 teaspoon white wine vinegar
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper, plus more for serving
Directions
- Arrange a rack in the middle of the oven and heat to 400oF. Line a rimmed baking sheet with parchment paper.
- Place the Mrs. T’s Mini Classic Cheddar Pierogies, garlic, onion, apple, bell pepper, and broccoli on the baking sheet. Place the olive oil, mustard, vinegar, salt, and pepper together in a small bowl and whisk to combine. Pour over the pierogies and vegetables. Toss gently to combine, then spread into an even layer.
- Roast, stirring halfway through, until the pierogies are golden-brown and the vegetables are tender, 16 to 18 minutes total. Serve with more black pepper sprinkled on top, if desired.
