It is hard to think of a dinner easier than this one. Cook kielbasa, pierogis and brussels sprouts all on one sheet pan for a tasty and super simple supper.
Keep this recipe in your back pocket for a super quick and easy dinner. It is hard to imagine too many meals that are simpler. The meat, starch and vegetable are all cooked together. The dirty dishes are few, the effort is almost nonexistent and the flavor is big. Make it so you can see for yourself!
If you can cut a pound of brussels sprouts, you can make this dinner. You can have it ready for the oven in just a few minutes.
That’s right, just some rough chopping and a little toss in oil, salt and pepper. That’s all it takes to get this meal ready.
A quick trip to the oven with a toss half way through and dinner is on the table.
I got the idea for this simple supper from my friend Jade from Jonesin’ for Taste. She made a sheet pan meal with shredded cabbage, pierogi and sausage.
I was instantly intrigued. I was first introduced to pierogi by my in-laws when I first entered the family.
We made huge batches a few times with my mother-in-law and some of my husband’s cousins. I took my newfound skills and made some of my own homemade loaded pierogi.
So I was intrigued by making them as part of a simple supper. Of course starting with the prepackaged frozen version makes it extra simple.
If you have your own homemade pierogies in the freezer, even better. My mother-in-law would argue with you that the kielbasa you get at the store isn’t really Polish sausage.
She makes Polish sausage with fresh pork. It’s not cured or smoked, just loaded with garlic and marjoram.
They boil it and eat it. It’s tasty, but not pink like you’d expect.
I am sure you could toss some of that boiled sausage on the sheet pan as well. However we used the smoked kielbasa you are used to seeing at the grocery store.
It adds a great flavor to the final dish. It is perfect combined with the chewy, soft pierogi.
We are the odd folks who really like brussels sprouts, so they seemed like the perfect twist on Jade’s recipe. Roasted sprouts are one of our favorite veggies, so it was a no brainer really.
If you like this yummy dinner, you’re going to love sausage, kale and squash sheet pan dinner. It is loaded with Italian sausage and fresh veggies for an easy one pan meal.
So what are you waiting for? Get this in the oven asap!
- 16 ounce polska kielbasa
- 16 ounces brussels sprouts
- 16 ounces frozen pierogies
- 3 Tablespoons vegetable oil (or other neutral cooking oil)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
Preheat oven to 400° F.
Cut kielbasa into chunks about 1 inch thick.
Clean brussels sprouts and cut in half.
Toss brussels sprouts and pierogis in oil, salt, pepper and garlic salt. Spread over sheet pan and add sausage chunks.
Bake for 15 minutes, stir sprouts and sausage and flip pierogi. Bake an additional 15 minutes.
Amount Per Serving: Calories: 736Total Fat: 51gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 87mgSodium: 2294mgCarbohydrates: 48gFiber: 4gSugar: 7gProtein: 23g
All nutritional information is estimated and will depend on the exact ingredients you use.