Sheet Pan Pierogies with Chorizo, Broccoli and Mushrooms

Sheet Pan Pierogies with Chorizo, Broccoli and Mushrooms

I don't mean to be the voice of doom here, but let's face it: here in the northeast, we're still far from warm weather coming our way.

And therefore, you can expect a whole lot more comfort food recipes coming from me. Deal with it! But all this comfort food cooking can sometimes require a lot of time and prep, and I gotta say I'm not always in the mood for it. Let's be real, ain't nobody got time for that!

I'm always on the lookout for fast-and-easy healthy dinners to make for my family on weeknights, and leave the more time-consuming cooking for the weekend or when we are entertaining. Lately, I've been a big fan of sheet pan suppers, because yes, you guessed it, it only requires one pan and makes cleanup a breeze. Yay! Happy dance!

Sheet Pan Pierogies with Chorizo, Broccoli and Mushrooms

One of my favorite bloggers, Chungah of damn delicious, is quite the one sheet pan enthusiast (just like me). Her sheet pan recipes are straight to the point - healthy, delicious, quick and mess-free. So, that's right up my alley. Making her sheet pan steak and veggies recipe made me realize that I should be doing sheet pan dinners on a weekly basis.

My husband and daughter happen to enjoy pierogies, and coming across a dish they both like is about as seldom as a lunar eclipse. Pierogies are a good source of carbohydrates due to the dough and mashed potatoes in it, but adding vegetables to these savory dumplings makes it more of a complete and nutritious meal. You can do this dish with or without sausage. Or you can also use a different kind of sausage, like spicy Italian chicken sausage, for example. Enjoy!


Sheet Pan Pierogies with Chorizo, Broccoli and Mushrooms

ingredients :

2 chorizo links (6oz), sliced (I used smoked chorizo sausage from Wellshire)

1 small onion, thinly sliced

5 ounces of mushrooms, sliced

12 ounces of frozen broccoli florets

1 package of frozen pierogies (I used Mrs T's loaded baked potato pierogies)

2 tablespoons of olive oil

1/4 teaspoon garlic powder

salt and pepper to taste

makes 3 servings

make it :

Preheat oven to 375°. Drizzle the pierogies with a little olive oil and place them in the middle of your sheet pan in a single layer. In a medium bowl toss the veggies and sliced chorizo with 2 tablespoons of olive oil. Season with salt and pepper and the garlic powder, and spread all around the pierogies.

Bake for 30-40 minutes and serve right away. Voila!


Note: After taking the pan out of the oven, I sometimes like to heat up a little butter in a cast iron skillet and add the pierogies and veggies to it to make it a little richer. But that's totally optional.