Sheet-Pan Pierogies With Brussels Sprouts and Kimchi Recipe (2024)

It calls for fresh or frozen pierogies. Do u add them to the baking sheet frozen ? Or thaw them first?

Great flavor profile! Prepped the brussels (closer to 2 lb) and kimchi early in the day and let them sit together until time to go in the oven. (Btw - please edit Step 1 to say directly to cook them for 15 minutes!)Used frozen pierogies - they needed a few more minutes and next time I'll toss them with oil before adding to the pan to ensure more even coating.Kids and husband commented on how good it smelled cooking and it fed 5 easily.

This was a great dish! My local store didn't have kimchi so I substituted sauerkraut with red curry paste and it was delicious!

We thoroughly enjoyed this! Didn’t thaw the pierogies and followed recipe exactly except added one thickly sliced onion. The whole meal works surprisingly well. The sprouts were caramelized and played well off the kimchi and sauce. So easy and yummy!

After cooking from NYT 3-6x a week for years, I'm leaving my 1st ever bad review. Followed this exactly; looked just like the photo, but tasted awful. Mixing kimchi into something not Asian is only fusion insofar as the flavors actually fuse. This dish is bland & boring unless one gets kimchi on the fork, in which case it tastes like... kimchi. The decisively Korean condiment fights w/the decisively east-euro pierogi; the sprouts just sit there, allegiant to neither. What an unfortunate recipe.

I feel like this recipe proves that not every dish is best suited for adaptation to the sheet pan craze - the whole turns out to be so much less than the individual parts could be if they were cooked separately. The moisture from the sauerkraut kept the Brussels sprouts from crisping before they overcooked. Roasted pierogi is not nearly as delicious as pierogi that's been boiled and then pan-fried. Some foods are worth washing a few dishes.

Hi, Friends! Margaux Laskey, a Senior Staff Editor at NYT Cooking here. I spoke with Hetty, and she said she tested with *both* thawed and not thawed frozen pierogies, and they both worked. Frozen might need a smidge more time. Happy Cooking!

Sounds tasty. Since this is already a fusion dish, might I substitute frozen gyoza for the pierogies? More variety in the fillings. Thanks!

Because of the range of comments, I am moved to add my experience. This was easy and delicious. Follow the cooking directions exactly. I like pirogies, but find them NOT worth the effort of boiling and sautéing for an ultimately one dimensional plate. This recipe solves all my potato dumpling problems. I had red sauerkraut on hand, and added a couple sausages to the pan. Will make again, and never skimp on the dill!

Used Wegman's brand frozen pierogies without thawing. The pierogies did indeed cook just fine, although I was heavy-handed with the oil to mitigate the dryness some mentioned. Only had one box, so we added Beyond Meat sausage (because the other sheet pan recipe with the sausage, brussels, and potatoes is a family favorite). This made the meal feel more hearty. Didn't use dill because we didn't have it and I don't love it. I didn't think it was missing.

So good! Zero effort with a delicious outcome. Followed the recipe exactly with frozen pierogies and everything was great - not dry, not undercooked. Didn't use the sour cream as partner is lactose free, but any dip will work well (we happened to have smoked tomato aioli in the fridge which worked great).

All of the ingredients are great individually but they just don't come together. It was not terrible but it was disappointing.

Ultra quick and easy prep. End product was fine but not a standout. Flavors were a little muddied. Sauce was good.

Delicious recipe! Cooking time on the Brussel sprouts was a little long. Next time I'll put the Brussels and kimchi in at the same time as the frozen perogies

made this recipe - overall i think it has good parts, but i agree with others that it should probably be two pans. i found myself following the instructions on the pierogi box, and slipped them halfway through and also (after taking out the sprouts) broiled the pierogi to get them crisper. you definitely need the kimchi or another punch (i made a simple sauce w horseradish, lemon, dill, and salt/pepper) that did the trick.

I’ve made this twice now - once followed the recipe exactly. We liked it but agreed with some other reviewers that this “fusion” recipe just didn’t quite gel. However, I decided to try it but without kimchi, I just used sauerkraut instead. I did the Brussels with the sauerkraut on one pan and the pierogi on a separate one. Bc the sauerkraut was a little more “wet” than kimchi, I actually kept roasting those for an additional 10 minutes. I liked it much better this way than the original!

used sauerkraut and added some garlic and extra pepper. not the best way to prepare perogies, sure. but an easy no-brainer, perfectly edible and enjoyable dinner, also yes.

All the individual parts of this recipe were tasty, but they didn't seem to make a unified dish. It just felt like eating three unrelated things on the same plate.

Pros—the kimchi with the sprouts was surprisingly good. I quartered the sprouts and roughly chopped the kimchi, and added a medium chopped onion. I’d double the vegetables for a normal sheet pan.Cons—roasting was a terrible way to cook pierogi. They were dry and crunchy. Also NO WAY that many fit on a sheet pan without covering all the vegetables. I had to use only half for a single recipe.I’d still make the veggies, parboil and sauté the pierogi, and serve with pan fried kielbasa.

Cut the Brussels into quarters

I know we're not about authenticity here, but the plural form is just Pierogi not Pierogies. One Pieróg, a lotta Pierogi.

I used frozen pelmeni, which is about the same. Sauerkraut instead of kimchi, so everything was in the Eastern Europe vibe. But I do not understand how this method of roasting dumplings can work. They were hard and strange, with none of the feeling one gets from a pierogi, gyoza, rav, etc. maybe if I had separately tossed them in oil first, but I followed the method and it did not work. Not close.

I live waaaaay out in the boondocks and can get neither pierogies nor gyoza without driving 150 miles each way. My local WallyWorld has started carrying thai basil dumplings, but I dunno. I sure don't want to make pierogies from scratch.

I loved the zing of the kimchi with the caramelized Brussels sprouts and sour cream sauce. I tossed the pierogies generously in olive oil before baking but they never got crisp during baking, just tough and chewy. Disappointing. Maybe I’ll just make the kimchi and sprouts on their own as a side dish.

This dish felt like a very strange combination that didn't quite come together, but I'm so happy I made it because cooking brussel sprouts with kimchi was delicious!

This came together for an easy lunch. I used Wegmans vegetable dumplings because that’s what I had on hand. The roasted kimchi and Brussels sprouts were a nice flavor profile. All in all; delicious, easy, and repeatable.

I added sweet apple chicken sausage for some protein and was delish!

This was so yummy. One of my favorite things I've made in a while. Yes, it's a pain to trim and prep the brussels sprouts, but it's worth it. We used frozen pierogi and left it in on the 25 minute end of the 20-25 minutes suggested and they turned out great. My suggestion is definitely use two sheet pans! I don't think it would have cooked as well on one.

A familiar yet unfamiliar dish. Super easy, true to recipe. Roasted brussel sprouts, pirogues have familiar textures and flavors but adding the kimchi with just a hint of heat since it’s roasted and the really awesome lime and dill in sour cream sauce. Wow, another level. My meat and potatoes guy had three helpings. He is a brussel sprout fan though. It was a lot of food. I decided to put the pirogues in a separate baggie to store so they wouldn’t be soggy from the vegetables. Reheat separately.

Made this on Christmas Day to go with some ham. Didn’t use too much of the kimchi juice. Just enough to add some extra fluid while baking. Took longer than 15min to crisp up the pierogi. Very yummy.