Sheet Pan Pierogies & Kielbasa with Brussel Sprouts and Kimchi

This dish.  Oh my goodness!  Immediately, Nick was like, “This goes into heavy dinner rotation please!”  It’s SUPER easy to make and takes almost no time.  It’s flavorful, has all the textures you need, and the kimchi puts it all together perfectly.

INGREDIENTS

1 lb brussels sprouts, trimmed and halved
1 ½ cups cabbage kimchi
5 Tbsp extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
2 (13-ounce) packages fresh or frozen cheese or potato pierogies
1 Johnsonville cooked kielbasa (or equivalent), sliced into 2-3 inch pieces
½ small lemon, for serving
Handful of chopped dill, for serving

FOR THE DILL SOUR CREAM:

¾ cup sour cream
¼ cup chopped dill
1 Tbsp extra-virgin olive oil
1 tsp lemon juice
½ tsp kosher salt

DIRECTIONS

• 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, 15 minutes. (Don’t flip the pierogies). Open the oven and nestle the kielbasa slices in between everything. Close the oven and bake another 15 minutes.

• Drizzle with olive oil, scatter with dill, and serve with dill sour cream and halved lemon.