Easy Mini Pierogy & Veggie Sheet Pan Dinner

Prep: 10 mins

Cook: 25 mins

Difficulty: Easy

Servings: 4 Servings

hen you’ve wrapped up a busy workday and are just starting to think about what to serve for dinner, look no further than the most humble of baking equipment you have in your kitchen, the sheet pan. It’s your ticket to an easy dinner made up of cheesy pierogies and crisp-tender veggies, all tossed together with a sauce that comes together with just three pantry staples and some salt and pepper.

Ingredients

1 (12.84-ounce) package Mrs. T’s Mini Classic Cheddar Pierogies (do not thaw)
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 tablespoon whole-grain Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper, plus more for serving

Instructions

Arrange a rack in the middle of the oven and heat to 400°F. 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, 18 to 20 minutes total. Serve with more black pepper sprinkled on top, if desired.