Sheet Pan Pierogies With Brussels Sprouts And Kimchi Recipes

SHEET PAN BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees. Line baking sheet with parchment paper.
• Halve brussels sprouts.
• Using kitchen shears, cut bacon into small pieces lengthwise.
• Add brussels sprouts and bacon to prepared baking sheet and season with salt and pepper.
• Bake for 35-40 minutes, until brussels sprouts are slightly browned and bacon is crispy.

SHEET PAN LOADED BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees.
• Toss the brussels sprouts in the oil then add to a sheet pan. Add salt and pepper to taste, then roast in the oven for 25-30 minutes until the sprouts are fork tender.
• Add the cheese and bacon to the top of the brussels sprouts, then place the pan back into the oven for 8-10 minutes until the cheese is completely melted.

KIELBASA AND PIEROGIES SHEET PAN DINNER

Steps:

• Prepare Ingredients:Preheat oven to 450 degrees F.Slice sausage on the bias.Cut onion into half moons.Cut peppers into 2 inch pieces.
• Pile sausage, onion, peppers, and pierogies on a sheet pan.
• Drizzle with olive oil and season with salt and pepper.
• Bake for 20-25 minutes, stirring half way through.
• Serve with a drizzle of olive oil, sour cream, and red pepper flakes if desired.

BRATS AND PIEROGIES SHEET PAN DINNER

Steps:

• Preheat oven to 400°F.
• Line sheet pan with aluminum foil and coat with cooking spray.
• Cut Bratwursts in half and spread pieces around the outside edges of the sheet pan.
• Toss peppers, onions, and brussel sprouts with 1 Tbsp of olive oil, honey, red pepper flakes, salt and pepper.
• Add the coated vegetables around the edges with the bratwurst.
• Using the same mixing bowl you just used, toss the pierogies with the remaining 2 Tbsp of olive oil.
• Spread pierogies out over the center of the sheet pan.
• Bake 15 minutes and then flip the pierogies.
• Bake another 15 minutes until done.
• Enjoy!

SHEET-PAN PIEROGIES WITH BRUSSELS SPROUTS AND KIMCHI

Steps:

• Set 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.
• Prepare 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.)
• After 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.)
• Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.

SHEET PAN KETO CHICKEN SAUSAGE WITH ROASTED BRUSSELS SPROUTS AND TOMATOES

Steps:

• Preheat the oven to 425 degrees F (210 degrees C).
• Place chicken sausages, Brussels sprouts, and tomatoes in a baking sheet. Season with olive oil, salt, garlic powder, and black pepper; toss until well coated.
• Bake in the preheated oven until sausages are golden and vegetables are crisp and tender, about 20 minutes.

SHEET-PAN MUSHROOM PARMIGIANA

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.