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If you love vibrant flavors packed into a cozy, satisfying meal, this Chimichurri Pierogies with Roasted Veggies Recipe is going to become an instant favorite. The tender, golden-brown pierogies combined with perfectly roasted sweet potatoes, broccoli, and purple onions create a beautiful medley of textures. What truly makes this dish shine is the bright, herbaceous chimichurri sauce that ties everything together with its zingy lemon, fresh cilantro, and punchy garlic. It’s comfort food with a lively twist, perfect for a family dinner or a flavorful weeknight feast that feels special yet straightforward to make.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in balancing texture, taste, and color. From the creamy pierogies to the fresh herbs in the chimichurri, each element is thoughtfully chosen to elevate this dish into something memorable and delicious.
- Mrs. T’s Classic Onion Pierogies: These are the hearty base, tender and filled with savory onion flavor that pairs perfectly with the veggies.
- Sweet potato (medium, cut into ½” cubes): Adds a natural sweetness and a soft, comforting texture after roasting.
- Purple onion (½ medium, thinly sliced): Provides a mild sharpness and striking color contrast.
- Broccoli florets (from 1 medium head): Brings crunch and a vibrant green pop to the plate.
- Olive oil (1-2 tablespoons plus 2 tablespoons for chimichurri): Essential for roasting veggies and creating the silky chimichurri sauce.
- Salt and pepper: Simple but key for seasoning every component perfectly.
- Cilantro (1 bunch, approximately 1 cup firmly packed): The fresh, herbaceous star of the chimichurri sauce.
- Lemon juice (3 tablespoons): Brightens the chimichurri with zesty acidity.
- Garlic cloves (3, minced): Adds pungent depth to the chimichurri’s flavor.
- Red pepper flakes (½ teaspoon): A subtle kick that gives the sauce a lively finish.
How to Make Chimichurri Pierogies with Roasted Veggies Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C) so it’s nice and hot when you’re ready to roast. This temperature is perfect for getting the veggies tender and the pierogies golden without drying anything out.
Step 2: Prepare and Roast the Veggies
Toss the cubed sweet potatoes, sliced purple onions, and broccoli florets in olive oil, salt, and pepper. Make sure everything is evenly coated for maximum roasting flavor. Spread these veggies out on a parchment-lined sheet pan to ensure they cook evenly. Roast them for about 10 minutes, then stir to keep their edges crisp and golden.
Step 3: Add the Pierogies to Roast
After stirring the veggies, drizzle a little olive oil over your pierogies to help them get that beautiful crust. Place them on the same sheet pan with the veggies in a single layer for even cooking. Roast everything together for another 18 to 20 minutes, stirring halfway through. Your pierogies should be irresistibly crispy on the outside, and the veggies tender enough to fork through with ease.
Step 4: Whip Up the Chimichurri
While the oven is busy doing its magic, it’s time to prepare the bright and zesty chimichurri sauce. Combine the fresh cilantro, olive oil, lemon juice, minced garlic, red pepper flakes, salt, and pepper in a food processor or blender. Pulse until everything is finely chopped but still a little textured—this gives the sauce that gorgeous, rustic vibe bursting with fresh flavor.
Step 5: Combine and Toss Everything Together
Once the pierogies and veggies come out of the oven, pour the vibrant chimichurri over them while they’re still warm. Gently toss to coat every bite in that herbaceous, garlicky sauce. The fresh, bright sauce against the hearty pierogies and roasting sweetness of the veggies is nothing short of spectacular.
How to Serve Chimichurri Pierogies with Roasted Veggies Recipe
Garnishes
Adding a sprinkle of freshly chopped cilantro is a simple way to boost the freshness and visual appeal. A light drizzle of extra chimichurri or a scattering of lemon zest on top will also give this dish an irresistible pop of flavor and color.
Side Dishes
This dish shines on its own, but if you’re craving a little something extra, serve it alongside a crisp green salad with lemon vinaigrette or a simple cucumber and tomato salad for added crunch and brightness.
Creative Ways to Present
Try plating the pierogies and roasted veggies on a large serving platter and topping them with dollops of chimichurri for a festive, family-style presentation. You can also serve it in individual bowls with a wedge of lemon on the side for a casual yet elegant look.
Make Ahead and Storage
Storing Leftovers
After enjoying this delightful meal, store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for a quick, flavorful lunch or dinner the next day.
Freezing
If you want to save some for later, freeze the pierogies and roasted veggies separately for best results. Wrap them tightly in freezer-safe bags or containers, and they can keep well for up to 2 months without losing their deliciousness.
Reheating
For reheating, bake the frozen or refrigerated pierogies and veggies in the oven at 350°F (175°C) until warmed through and crisp again, about 10-15 minutes. Fresh chimichurri should be added after reheating to keep its vibrant flavor intact.
FAQs
Can I make the chimichurri sauce ahead of time?
Absolutely! The chimichurri actually tastes even better if made a few hours or a day in advance because it allows the flavors to meld beautifully. Just keep it covered in the fridge until ready to serve.
Are there alternatives to Mrs. T’s Classic Onion Pierogies?
While Mrs. T’s are perfect for this recipe, you can substitute with your favorite pierogies such as potato, cheese, or mushroom varieties depending on what you prefer or have on hand.
Can I use other vegetables for roasting?
Definitely! Feel free to swap in bell peppers, zucchini, or carrots to suit your taste or seasonal availability. Just keep them cut into similar-sized pieces to ensure even roasting.
How spicy is the chimichurri sauce?
The red pepper flakes add a gentle heat that livens up the sauce without overpowering it. If you prefer it milder, you can reduce or omit the flakes.
Is this recipe gluten-free?
The recipe as written is not gluten-free because of the pierogies. However, you can find gluten-free pierogies at specialty stores or make your own to keep the dish gluten-friendly.
Final Thoughts
Once you try this Chimichurri Pierogies with Roasted Veggies Recipe, you’ll wonder how you ever lived without it. It’s a perfect harmony of hearty and fresh, simple but packed with flavor. Whether you’re making it for a weeknight meal or sharing with friends, it never fails to impress and satisfy. Go ahead and treat yourself to this delicious, crowd-pleasing dish—you’ll be glad you did!
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Chimichurri Pierogies with Roasted Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant and flavorful recipe combines crispy roasted Mrs. T’s Classic Onion Pierogies with tender, caramelized roasted vegetables, all generously coated in a fresh, zesty homemade chimichurri sauce. Perfectly balanced with sweet potatoes, broccoli, and purple onions, this dish offers a delightful fusion of textures and tastes that make for a satisfying meal in under an hour.
Ingredients
Pierogies and Vegetables
- 2 boxes Mrs. T’s Classic Onion Pierogies
- 1 medium sweet potato, cut into 1/2” cubes
- 1/2 medium purple onion, thinly sliced
- 1 medium head of broccoli, florets cut into bite-sized pieces
- 1–2 tablespoons olive oil
- Salt and pepper to taste
Chimichurri Sauce
- 1 bunch cilantro, rinsed and thick stems trimmed off (approx. 1 cup firmly packed)
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and pierogies.
- Prepare and Roast Veggies: In a large bowl, toss the cubed sweet potato, thinly sliced purple onion, and broccoli florets with olive oil, salt, and pepper until evenly coated. Spread the veggies evenly on a parchment-lined sheet pan. Roast in the preheated oven for 10 minutes, then remove and stir to ensure even cooking.
- Add Pierogies: Lightly toss the Mrs. T’s Classic Onion Pierogies in a small amount of olive oil to help them crisp. Add them to the same sheet pan with the partially roasted vegetables. Return the pan to the oven and roast for an additional 18-20 minutes, stirring halfway through, until the pierogies are cooked through and the vegetables are fork-tender.
- Make Chimichurri: While the pierogies and vegetables roast, prepare the chimichurri sauce. Combine the cilantro, olive oil, lemon juice, minced garlic, red pepper flakes, salt, and pepper in a food processor or blender. Pulse or blend until the mixture is finely chopped and well combined, forming a vibrant sauce.
- Combine and Serve: When the pierogies and vegetables are done roasting, transfer them to a serving bowl or platter. Pour the chimichurri sauce over the warm pierogies and veggies, gently tossing to coat everything evenly. Serve immediately for a fresh and delicious meal.
Notes
- For extra crispiness, you can broil the pierogies for the last 2-3 minutes but watch closely to avoid burning.
- Adjust the red pepper flakes in the chimichurri to control the heat level to your liking.
- Substitute lemon juice with red wine vinegar for a more traditional chimichurri flavor.
- Use fresh garlic for best flavor; roasted garlic can make the sauce milder and sweeter.
- This recipe can be doubled easily for larger groups, just use a larger baking sheet or roast in batches.
