Description
A delicious sheet pan meal featuring frozen pierogies, colorful bell peppers, and fresh green beans.
Ingredients
Scale
- 1 pound frozen pierogies
- 1 red bell pepper (sliced, seeds and stem removed)
- 1 yellow bell pepper (sliced, seeds and stem removed)
- 1 small red onion (sliced)
- 1 pound fresh green beans (whole)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning blend
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- Pinch of red pepper flakes
- 2–3 tablespoons olive oil
- Fresh thyme (for garnish, optional)
Instructions
- Preheat the oven to 400°F.
- Spray a sheet pan with nonstick cooking spray or line with parchment paper.
- Place frozen pierogies, bell pepper slices, red onions, and green beans on the sheet pan.
- Drizzle with olive oil and sprinkle with the garlic, herb blend, salt and pepper, and red pepper flakes.
- Toss the vegetables and pierogies until the seasonings are evenly distributed and the oil coats everything.
- Roast for 30-40 minutes, turning everything about halfway through cooking.
- When vegetables are beginning to brown and the pierogies are golden and crisp, the sheet pan meal is done.
- Serve hot with a sprinkle of fresh thyme and a side of sour cream, if desired.
Notes
- This dish is perfect for a quick weeknight dinner.
- Feel free to add other vegetables depending on your preferences.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg