This sheet pan sausage and pierogi meal is a real crowd-pleaser. Smoked sausage, your favorite pierogi, and Brussels sprouts roast together until nicely charred and tender, with sweet sautéed onions for extra flavor. Simple, satisfying, and perfect for busy weeknights.
An easy dinner everyone will love.
This sheet pan pierogi dinner couldn’t be simpler: smoked sausage, Brussels sprouts, and pierogi arranged on one pan, drizzled with olive oil and balsamic, and seasoned with pantry staples. Minimal prep, maximum flavor.
So easy and so tasty.
With only a few main ingredients, this sheet pan meal is quick to assemble and feeds the family without fuss. If you don’t count salt, pepper, and garlic powder, it’s basically a six-ingredient dinner.
You need:
Frozen or refrigerated pierogi — any variety will work; cheese pierogi are a favorite.
Smoked sausage (smoked turkey sausage is a great option) — sliced into rounds.
Brussels sprouts, trimmed and halved or quartered depending on size.
Olive oil and balsamic vinegar for roasting and glazing.
Sliced sweet onion to roast alongside the other ingredients.
Feel free to add extra vegetables if you like — peppers, broccoli, or whatever needs using — but don’t overcrowd the pan or things will steam instead of roast.
We love pierogies here. They’re great on their own as a snack or appetizer, but for a full meal I like to add greens and protein so the dinner feels more complete and stretches for the whole family.
Enter this sheet pan pierogi dinner: smoked sausage, Brussels sprouts (or broccoli), and pillowy pierogi filled with potato and cheese — roasted until golden and caramelized. Delicious and comforting.
Oh my gosh — yum.
Smoked sausage is versatile and adds great flavor to sheet pan meals. Roasting caramelizes the edges of the sausage, pierogi, and vegetables, concentrating their flavors with very little effort.
The best part: virtually everything cooks on one pan, making cleanup quick and dinner stress-free.
Sheet Pan Pierogi, Smoked Sausage & Brussels Sprouts
Sheet Pan Pierogies, Smoked Sausage & Brussels Sprouts
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
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Preheat the oven to 425°F (220°C). Lightly oil a baking sheet or spray with nonstick spray.
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Arrange the sliced onions on one side of the sheet, Brussels sprouts in the center, and sausage rounds on the other side. Drizzle 2 tablespoons of olive oil over the onions, sprouts, and sausage. Season with kosher salt, pepper, and garlic powder.
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Drizzle the onions and Brussels sprouts with the balsamic vinegar and toss gently to coat.
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Place the pierogi on top of the onions. Drizzle the pierogi with the remaining olive oil and season with salt and pepper.
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Roast for 15 to 20 minutes, then flip everything (pay special attention to the pierogi) and roast another 10 to 15 minutes, until the pierogi are golden and the vegetables are tender and slightly charred.
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Remove from the oven, let cool briefly, and serve warm.
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Delicious and easy — enjoy!