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

Scale

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

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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.