Sheet Pan Pierogies, Smoked Sausage & Brussels Sprouts
This sheet pan sausage and pierogi meal is a huge hit! Smoked sausage, your favorite variety of pierogi and brussels sprouts are roasted until charred and soft with sautéed onions. Delicious and so easy!
Ingredients
- 1 large sweet onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and pepper
- 1/2 teaspoon garlic powder
- 16 ounces frozen or refrigerated pierogi
- 16 oz smoked sausage, cut into rounds
- 8 ounces brussels sprouts, quartered
Instructions
- Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick spray or drizzle with olive oil.
- Place the onions on one side of the sheet, then the brussels in the center. Place the sausage on the other side. Drizzle the onions, brussels and sausage with 2 tablespoons of olive oil. Sprinkle salt and pepper all over. Sprinkle with garlic powder.
- Drizzle the onions and brussels with the balsamic vinegar. Toss if needed to coat.
- Lay the pierogi on top of the onions. Drizzle with the remaining olive oil and sprinkle with salt and pepper.
- Roast for 15 to 20 minutes, then flip everything (especially the pierogi!) and roast for 10 to 15 minutes more.
- Remove from the oven and let cool slightly before serving.
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