Kielbasa and Pierogies Sheet Pan Meal Recipe
This Kielbasa and Pierogies Sheet Pan Meal is a quick and easy dinner perfect for busy weeknights. It combines savory kielbasa sausage, sweet bell peppers, onions, and crispy pierogies seasoned with a flavorful blend of garlic, smoked paprika, and red pepper flakes. Everything is roasted together on a single sheet pan for effortless cooking and minimal cleanup, delivering a comforting and satisfying meal in just 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Polish-American
Ingredients
Sausage and Vegetables
- 14 oz package kielbasa, sliced
- 1 onion, sliced
- 3 bell peppers, sliced
- 1 tbsp minced garlic
Seasonings
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
Other
- 2 lb frozen pierogies
- 1–2 tbsp olive oil
- Dried parsley, for garnish
- Cooking spray
Instructions
- Prepare Ingredients: Slice the kielbasa, bell peppers, and onion into thin pieces. Measure out all seasonings so they are ready to use during assembly.
- Coat Pierogies: Spray a large half sheet pan with cooking spray. Place the frozen pierogies into a large mixing bowl. Drizzle with olive oil and toss until fully coated. Add just under half of the seasoning blend (salt, pepper, red pepper flakes, garlic powder, onion powder, smoked paprika) and toss again. Spread the pierogies evenly on one side of the sheet pan.
- Season Vegetables and Kielbasa: Add the sliced peppers, onions, and kielbasa to the same bowl. Add the minced garlic, the remaining half of the seasoning blend, and a bit more olive oil. Toss until all pieces are well coated. Spread this mixture on the other side of the sheet pan.
- Bake: Place the sheet pan in a preheated oven at 400°F (204°C). Bake for 25 to 30 minutes, until the pierogies are golden and cooked through and the vegetables are tender.
- Optional Broil: For extra browning and crispness, broil the sheet pan for 2 to 3 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from the oven, sprinkle dried parsley over the top, and serve hot.
Notes
- Use a half sheet pan to ensure ingredients have enough space to cook evenly and brown properly.
- You can swap frozen pierogies for homemade or fresh ones if preferred; adjust cooking time accordingly.
- Adjust red pepper flakes to control the heat level to your taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or skillet for best texture.
