Ingredients
- 14 ounce Polska kielbasa
- 12 count frozen pierogi partially thawed
- 12 ounces fresh green beans washed and trimmed
- 1 yellow onion sliced
- 2 cloves garlic minced
- 2 tbsp honey mustard
- 1/4 cup + 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Method
- Preheat oven to 400°F.
- Set the pierogi out on the counter while preparing the rest of the meal to thaw slightly.
- Prep: Slice kielbasa into coins, thinly slice the onion, and trim the green beans.
- Add the kielbasa and half of the sliced onion to a bowl.
- In a small bowl whisk together 1/4 cup olive oil, garlic, honey mustard, and salt and pepper to taste. If the mixture seems too thick add another tablespoon or two of olive oil.
- Pour half of the mustard mixture into the bowl with the kielbasa and onion.
- Mix together. Pour into a sheet pan on one side. Ensure the kielbasa is in a single layer.
- To the same bowl with add the green beans, remaining onions and the rest of the honey mustard dressing. Mix together and add to the other side of the sheet pan.
- Place the pierogi in a single layer down the middle. Drizzle 2 tablespoons of olive oil over the pierogi and season to taste with salt and pepper.
- *if you don’t have enough room on one sheet pan, separate into 2 sheet pans.
- Bake 15 minutes, flip everything and bake another 15 minutes.
- **The pierogi will be crispy! If you do not like your pierogi crisp, and prefer it soft, cook separately in boiling water according to the box directions.
Nutrition
Notes
- Use Pre-Cooked Kielbasa-Pre-cooked kielbasa works best for this recipe since it only needs reheating and browning. Slice it into rounds for even cooking.
- Frozen pierogi are perfect for this dish. No need to boil them first; they’ll cook and crisp up beautifully in the oven. Brush or toss them in a little olive oil to prevent sticking and help them crisp up.
- If you do not like your pierogi crisp, cook it separately in boiling water according to the box directions.
- Use broccoli, zucchini, squash, carrots, or asparagus in place of the green beans. You can use frozen veggies, be sure to thaw first and pat them dry to avoid excess moisture.
- Use Parchment Paper or Foil- Line your sheet pan with parchment paper or foil for easier cleanup and to prevent sticking.
- Stir Halfway Through-Flip the pierogi and stir the kielbasa and green beans halfway through the cooking time to ensure even browning.
- Pair with sour cream, mustard, or a creamy ranch dressing on the side for dipping.
- This should feed 4 adults; double the recipe for more.