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
Scale
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
