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!
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
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.