If you’re craving a dish that perfectly balances comforting textures with a zesty punch, you’re in for a treat with the Chimichurri Pierogies with Roasted Veggies Recipe. This recipe brings together golden, crispy Mrs. T’s Classic Onion Pierogies with a colorful medley of roasted sweet potatoes, broccoli, and purple onion, all harmonized by a vibrant, homemade chimichurri sauce packed with fresh cilantro and a kick of lemon. It’s an easy, yet impressive meal that feels hearty and fresh all at once—ideal for a cozy dinner that sparks joy at every bite.
Ingredients You’ll Need
This recipe uses simple, wholesome ingredients that each play a crucial role in delivering the perfect balance of flavor, texture, and color. From the sweetness of roasted sweet potatoes to the brightness of homemade chimichurri, every component adds a special touch.
- Mrs. T’s Classic Onion Pierogies: The star of the dish, these pierogies bring a soft, pillowy base with a savory onion filling.
- Sweet potato: Adds a natural sweetness and beautiful orange hue, roasting makes them tender yet slightly caramelized.
- Purple onion: Provides subtle sharpness and a lovely splash of color when roasted.
- Broccoli florets: A crisp, green vegetable that roasts to tender perfection, balancing the plate with freshness.
- Olive oil: Essential for roasting veggies and pierogies, helping everything crisp up beautifully while adding a fruity richness.
- Salt and pepper: Simple seasonings to enhance each ingredient’s natural flavor.
- Cilantro: The herbaceous heart of the chimichurri sauce, providing a bright, fresh note.
- Lemon juice: Adds zesty acidity to the chimichurri, bringing vibrancy and balance.
- Garlic cloves: Minced fresh garlic gives the chimichurri that signature savory punch.
- Red pepper flakes: A touch of heat that lifts the sauce and keeps it exciting.
How to Make Chimichurri Pierogies with Roasted Veggies Recipe
Step 1: Preheat Oven
Start by preheating your oven to 400°F (200°C). This temperature is perfect for roasting your veggies and pierogies beautifully — caramelizing the sweet potatoes and getting a nice crisp on the pierogies without drying them out.
Step 2: Prepare and Roast Veggies
In a large bowl, toss the sweet potato cubes, thinly sliced purple onion, and broccoli florets with olive oil, salt, and pepper. Spread everything evenly on a parchment-lined baking sheet. Pop it in the oven for 10 minutes to let the veggies soften and develop some golden edges, then give them a good stir for even roasting.
Step 3: Add Pierogies
While the veggies begin their roast, quickly toss the Classic Onion Pierogies with a little olive oil to help them crisp up nicely. Add them to the baking sheet with the veggies and return everything to the oven. Roast for another 18 to 20 minutes, stirring halfway through so the pierogies brown evenly and the vegetables become tender.
Step 4: Make Chimichurri
While your pierogies and veggies are roasting, it’s time for the star sauce. In a food processor or blender, combine rinsed cilantro (stems trimmed), olive oil, fresh lemon juice, minced garlic, red pepper flakes, salt, and pepper. Pulse until the mixture is finely chopped but still vibrant. This fresh chimichurri is the magic that ties your whole dish together with herbaceous, zesty goodness.
Step 5: Combine and Serve
Once your pierogies and roasted vegetables are out of the oven, drizzle the chimichurri sauce over everything and gently toss to coat each piece in its bright, flavorful glory. Serve it warm and watch it disappear from the table in no time!
How to Serve Chimichurri Pierogies with Roasted Veggies Recipe
Garnishes
For a final flourish, sprinkle chopped fresh cilantro or parsley over the top, or perhaps a light dusting of smoked paprika for added color and subtle smokiness. A squeeze of fresh lemon juice just before serving can also brighten every bite.
Side Dishes
This dish is filling on its own but pairs wonderfully with a crisp green salad or simple cucumber and tomato salad dressed with lemon and olive oil to keep things light and fresh. For a warm side, you can’t go wrong with some garlic butter sautéed spinach.
Creative Ways to Present
Serve this recipe family-style on a big wooden board or platter, allowing everyone to scoop their portion and savor the vibrant colors. Or make it fun by plating individual bowls layered with pierogies first, then veggies, and a generous drizzle of chimichurri sauce artistically swirled on top.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld nicely overnight, making your next meal just as delicious. Be sure to keep the chimichurri separate if possible to preserve its fresh taste and texture.
Freezing
This dish is best enjoyed fresh, but you can freeze leftover pierogies before roasting if needed. Place them in a freezer-safe bag or container and freeze for up to 2 months. It’s best to add the roasted veggies and chimichurri fresh when you’re ready to eat.
Reheating
Reheat leftovers in a skillet over medium heat to revive crispiness, or warm in an oven preheated to 350°F until heated through. Avoid microwaving if you want to keep that lovely texture. Add fresh chimichurri after reheating for a bright finish.
FAQs
Can I use frozen pierogies for this Chimichurri Pierogies with Roasted Veggies Recipe?
Absolutely! Mrs. T’s Classic Onion Pierogies come frozen anyway, and roasting them straight from frozen works perfectly to achieve that crispy outside and tender inside.
Is there a way to make this recipe vegan?
Yes, just double-check the pierogies you choose are vegan-friendly or find a vegan pierogi brand. The roasted veggies and chimichurri sauce are naturally vegan, making this dish easy to adapt.
How spicy is the chimichurri sauce?
The chimichurri has a gentle kick thanks to the red pepper flakes—enough for warmth but not overwhelming. You can always adjust the amount of flakes based on your heat preference.
Can I substitute cilantro in the chimichurri?
You can swap cilantro for parsley if you’re not a fan, but the chimichurri will have a different, milder flavor. Cilantro brings that bright, herbaceous note that makes this Chimichurri Pierogies with Roasted Veggies Recipe sing.
What if I don’t have a food processor to make chimichurri?
No worries! Finely chop the cilantro, garlic, and other ingredients by hand and whisk together with olive oil and lemon juice. It requires a bit more elbow grease but tastes just as wonderful.
Final Thoughts
The Chimichurri Pierogies with Roasted Veggies Recipe is one of those delightful meals that feels special yet comes together so effortlessly. It’s a perfect weeknight dinner or a crowd-pleaser when guests come over, combining bold flavors, beautiful colors, and comforting textures all in one pan. Give it a try—you might just find your new favorite way to enjoy pierogies with a fresh, vibrant twist!
Print
Chimichurri Pierogies with Roasted Veggies Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This vibrant Chimichurri Pierogies with Roasted Veggies recipe combines crispy roasted pierogies and flavorful vegetables with a zesty homemade chimichurri sauce. Perfect for a quick and satisfying vegetarian meal, the dish bursts with fresh herbaceous flavors that elevate the classic pierogie.
Ingredients
Veggies & Pierogies
- 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: Toss the sweet potato cubes, thinly sliced purple onion, and broccoli florets in olive oil, salt, and pepper. Spread the mixture evenly on a sheet pan lined with parchment paper. Roast in the preheated oven for 10 minutes, then remove and stir to ensure even cooking.
- Add Pierogies: Lightly toss the Classic Onion Pierogies with a bit of olive oil. Add them to the same sheet pan with the partially roasted veggies. Return the pan to the oven and roast for an additional 18-20 minutes, stirring halfway through, until the pierogies are golden and cooked through and the veggies are tender when pierced with a fork.
- Make Chimichurri: While the veggies and pierogies roast, prepare the chimichurri sauce. Combine cilantro, olive oil, lemon juice, minced garlic, red pepper flakes, salt, and pepper in a food processor or blender. Pulse or blend until the ingredients are finely chopped and fully blended into a vibrant sauce.
- Combine and Serve: Once roasting is complete, pour the chimichurri sauce over the pierogies and roasted veggies on the sheet pan or transfer to a serving dish. Gently toss to evenly coat everything with the flavorful sauce. Serve warm and enjoy this bright, herbaceous dish.
Notes
- If you prefer a spicier chimichurri, increase the red pepper flakes to 1 teaspoon.
- The recipe can be easily doubled for larger gatherings.
- Use parchment paper on the sheet pan to prevent sticking and for easy cleanup.
- Feel free to substitute fresh parsley for cilantro if preferred, though cilantro gives a more traditional chimichurri flavor.
- Leftover chimichurri can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American, Eastern European Fusion
