Sheet-Pan Pierogies With Brussels Sprouts and Kimchi
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 1pound brussels sprouts, trimmed and halved
- 1½cups 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
For the Dill Sour Cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
1079 calories; 90 grams fat; 42 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 48 grams protein; 1402 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.)
- Step 3
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.)
- Step 4
Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
ilona
It calls for fresh or frozen pierogies. Do u add them to the baking sheet frozen ? Or thaw them first?
Cameron
Great flavor profile! Prepped the brussels (closer to 2 lb) and kimchi early in the day and let them sit together until time to go in the oven. (Btw - please edit Step 1 to say directly to cook them for 15 minutes!) Used frozen pierogies - they needed a few more minutes and next time I'll toss them with oil before adding to the pan to ensure more even coating. Kids and husband commented on how good it smelled cooking and it fed 5 easily.
Peter B
This was a great dish! My local store didn't have kimchi so I substituted sauerkraut with red curry paste and it was delicious!
Sukie
We thoroughly enjoyed this! Didn’t thaw the pierogies and followed recipe exactly except added one thickly sliced onion. The whole meal works surprisingly well. The sprouts were caramelized and played well off the kimchi and sauce. So easy and yummy!
Nancy
After cooking from NYT 3-6x a week for years, I'm leaving my 1st ever bad review. Followed this exactly; looked just like the photo, but tasted awful. Mixing kimchi into something not Asian is only fusion insofar as the flavors actually fuse. This dish is bland & boring unless one gets kimchi on the fork, in which case it tastes like... kimchi. The decisively Korean condiment fights w/the decisively east-euro pierogi; the sprouts just sit there, allegiant to neither. What an unfortunate recipe.
Leigh
I feel like this recipe proves that not every dish is best suited for adaptation to the sheet pan craze - the whole turns out to be so much less than the individual parts could be if they were cooked separately. The moisture from the sauerkraut kept the Brussels sprouts from crisping before they overcooked. Roasted pierogi is not nearly as delicious as pierogi that's been boiled and then pan-fried. Some foods are worth washing a few dishes.
NYT Cooking
Hi, Friends! Margaux Laskey, a Senior Staff Editor at NYT Cooking here. I spoke with Hetty, and she said she tested with *both* thawed and not thawed frozen pierogies, and they both worked. Frozen might need a smidge more time. Happy Cooking!
Ed
Sounds tasty. Since this is already a fusion dish, might I substitute frozen gyoza for the pierogies? More variety in the fillings. Thanks!
Trasheed
Because of the range of comments, I am moved to add my experience. This was easy and delicious. Follow the cooking directions exactly. I like pirogies, but find them NOT worth the effort of boiling and sautéing for an ultimately one dimensional plate. This recipe solves all my potato dumpling problems. I had red sauerkraut on hand, and added a couple sausages to the pan. Will make again, and never skimp on the dill!
Carrie
Used Wegman's brand frozen pierogies without thawing. The pierogies did indeed cook just fine, although I was heavy-handed with the oil to mitigate the dryness some mentioned. Only had one box, so we added Beyond Meat sausage (because the other sheet pan recipe with the sausage, brussels, and potatoes is a family favorite). This made the meal feel more hearty. Didn't use dill because we didn't have it and I don't love it. I didn't think it was missing.
Julia
So good! Zero effort with a delicious outcome. Followed the recipe exactly with frozen pierogies and everything was great - not dry, not undercooked. Didn't use the sour cream as partner is lactose free, but any dip will work well (we happened to have smoked tomato aioli in the fridge which worked great).
DC
All of the ingredients are great individually but they just don't come together. It was not terrible but it was disappointing.
Alex D
Ultra quick and easy prep. End product was fine but not a standout. Flavors were a little muddied. Sauce was good.
Jordana
Delicious recipe! Cooking time on the Brussel sprouts was a little long. Next time I'll put the Brussels and kimchi in at the same time as the frozen perogies
john a
made this recipe - overall i think it has good parts, but i agree with others that it should probably be two pans. i found myself following the instructions on the pierogi box, and slipped them halfway through and also (after taking out the sprouts) broiled the pierogi to get them crisper. you definitely need the kimchi or another punch (i made a simple sauce w horseradish, lemon, dill, and salt/pepper) that did the trick.
MainLineMike
Made this with one substitution, I used Asian dumplings instead of pierogi since I had them in the freezer. I also left the kimchi and Brussels sprouts marinate together for a half hour or so before putting them on the pan & into the oven. For those saying this was bland, you must be using the wrong kimchi. It was fantastic & I'll be making it again.
A Mallard
Great right out of the oven, but the leftovers didn't hold as well.
Mary Jane
I liked the flavors but the instructions need to be adjusted to put the pan in the oven with the kimchi and the Brussels. I used frozen pierogies and they were too chewy around the edges. I don’t think pan roasting works for them
@StobKent1
Substitute Gnocchi for perogies.
Great, with some modifications.
This was super easy and delicious, with a few modifications. I added some jarred pickle juice to the pickle, sour cream, and that vastly improved it. I little less lemon juice, more of the pickle juice. I had no issues with frozen pierogies, They turned out really good. Much better than regularly boiling and frying. I substituted Sauerkraut instead of kimchi. The kimchi seemed a little off for me, given the rest of the ingredients. I’m sure it would’ve been great, but so was the sauerkraut.
Mike
Used frozen pot stickers instead of pierogi and was outstanding and added a protein punch.
Catherine
Stand out dish. I've made it twice now. First time followed recipe and used mini pierogis, in weight the prescribed in recipe. These were close in size to Brussels sprouts.One family member had found pierogis bland + heavy previously. One disliked Brussels sprouts, and 2 more disliked kim chi. Guess what? Everyone LOVED this fusion dish. Directions and quantities perfect. Only added a few more Brussels sprouts 2nd time. Very successful, very accurate, very easy.....
Emily
This was so good! I made it for some friends and we couldn't stop eating. One recommendation: I put out extra kimchi to add at the end, and it went really nicely with the sour cream sauce.
Susan
Awful! We struggled to get through half of what a half recipe produced. It was bland and the (frozen) pierogi were hardened around their edges after 20-25 minutes of oven time. Their package did not mention the possibility of oven baking. This was a loser from start to finish.
MB
Flavors were different but totally worked. It packed a punch but came together pretty easily. People who said it didn’t work probably don’t like kimchi. I’ll definitely make again.
NBCya
This was so easy to put together, and a real crowd pleaser. I used frozen pierogies, they needed a few more minutes, but all in all delicious!
Mel
I was a little apprehensive to make this when I read some of the reviews, but forged ahead. Used frozen pierogies; did not thaw but DID use a separate baking sheet for them and tossed them generously with oil. My very picky husband LOVED it (and he’s not a kimchi lover). I would up the sprouts next time to 1.5-2 lbs and up the kimchi as well. The dill sauce (I also added some lemon zest) really makes this dish shine, so don’t skip it. One of those dishes that sounds weird but was really good.
Emily
Par-boiled the sprouts in stock for 2-3 minutes prior to baking, and added a shallot to the first baking, and it was amazing and crispy and tasty! Used half the pierogis, which felt like the right balance with the sprouts. Pleasing and surprising flavor profile - we ate almost all of it in one sitting!
Christine
We used only 1/2 cup of kimchi to make the spice level more kid friendly. Maybe as a result, the pierogies stuck to the pan but the dish was delicious. We used low-fat Greek yogurt for the sauce, which was out of this world and, for the kid, necessary to cut the spice of the kimchi.
Tiipiloo
Much prefer Ali Slagel's brussels sprouts and gnocchi recipe in its buttery skillet goodness. I love kimchi in almost everything, but it just didn't work here. Maybe a mustard sauce would have been better with the Brussels and pierogis like in Alexa Weibel's Roast Chicken and Mustard-Glazed Cabbage recipe - just throw the pierogis on the pan as well and call it a meal
Private notes are only visible to you.
Advertisement
