
A weeknight-friendly sheet pan meal with crispy pierogies, smoky kielbasa, and roasted colorful vegetables — ready in about 40 minutes and perfect with a dollop of sour cream.

This sheet pan pierogies and kielbasa dish has been a weekday lifesaver for our family ever since I first threw it together on a busy Tuesday night. I discovered the combination the week my older son started soccer practice and we needed something fast, filling, and loved by everyone. The smoky rounds of kielbasa caramelize alongside crispy, golden pierogies while peppers, onions, and broccoli roast to sweet, slightly charred perfection. The textures — crisp-edged dumplings, snappy roasted peppers, and silky kielbasa — make every bite satisfying.
What makes this version special is the ease: frozen pierogies go straight from the bag to the pan, and the seasoning is simple but intentional — garlic powder and paprika deepen the flavor without masking the meat and vegetables. I often serve it with sour cream for dipping and a scattering of fresh parsley to brighten the plate. It became our go-to for casual dinners and even for feeding a small weekend crowd because it scales easily and looks intentionally rustic on the table.
I remember the first time I served this to extended family — my aunt said it tasted like a cozy Sunday supper even though it took a weekday 30-minute chunk out of my evening. Our picky nephew ate a whole pierogie before asking for broccoli, and my partner declared it a new staple. It’s the sort of recipe that sparks small, happy arguments over who gets the last browned piece.
My favorite thing about this tray is how forgiving it is — I once used whatever peppers I had, swapped kielbasa for smoked tempeh for a vegetarian friend, and the outcome was still a hit. Family and friends often comment on the simple but comforting set of flavors; it’s one of those dishes where technique (hot oven, single layer) matters more than fussing with ingredients.
Cool the tray ingredients to room temperature (no more than two hours at room temp), then transfer leftovers to an airtight container. Refrigerate up to 3 days; to freeze, spread leftovers on a parchment-lined tray until firm, then pack into a freezer-safe container for up to 3 months. Reheat from chilled in a preheated 400°F oven for 8–12 minutes or in an air fryer at 375°F for 5–8 minutes to restore crisp edges. Avoid microwaving if you want to preserve texture — it makes pierogies soft.
Swap vegetables depending on season: Brussels sprouts or cauliflower work well in place of broccoli; use sweet potatoes for a heartier option. For the kielbasa, try smoked turkey kielbasa or a plant-based sausage for a lighter or vegetarian variation — increase roasting time slightly for denser substitutes. If you need gluten-free, choose certified gluten-free pierogies (often potato-based) and confirm the sausage is gluten-free. Reduce salt by using low-sodium sausage and omitting the added 1/2 teaspoon salt.
Serve straight from the sheet pan family-style with bowls of sour cream, whole-grain mustard, or a yogurt-dill sauce for dipping. Pair with a crisp green salad or pickled cucumbers to cut richness. For a brunch twist, top portions with a fried egg and a sprinkle of chives. Garnish with fresh parsley or green onions and present on a large wooden board for an informal gathering — it looks rustic and inviting.
Pierogies are Eastern European dumplings most associated with Polish and Ukrainian cooking, traditionally filled with potato, cheese, sauerkraut, or meat. Serving them with smoked sausage and onions is a familiar regional pairing, mirroring peasant-style meals where simple ingredients are layered for flavor. The sheet pan method modernizes the classic combination, turning stovetop frying and separate sausage cooking into a single, hands-off roast that still honors the comforting, home-style flavors.
In spring and summer, swap the broccoli for asparagus and add halved cherry tomatoes in the last 8–10 minutes to prevent overcooking. Autumn invites roasted root vegetables — toss in cubed butternut squash and a pinch of cinnamon for warmth. For winter holidays, finish with a smear of grainy mustard and serve alongside applesauce for a sweet-savory contrast that feels festive.
For meal prep, divide cooked tray ingredients into individual airtight containers for easy grab-and-reheat lunches. Portion sizes of about 3–4 pierogies plus 3–4 ounces of sausage and a cup of veggies make balanced meals. Store sauces separately to keep textures fresh. If prepping in advance, under-roast by 5–7 minutes so reheating finishes to a perfect crisp instead of drying out the pierogies.
This sheet pan supper is a reminder that speed and comfort can coexist: straightforward preparation, minimal cleanup, and flavors that bring people to the table. Try it on a busy night — you might find it becoming an unexpectedly beloved staple in your rotation.
Arrange items in a single layer on the sheet pan so they roast and crisp evenly rather than steam.
Use a hot oven (425°F) to create golden-brown edges on pierogies without drying their centers.
If reheating, use an oven or air fryer to restore crisp texture; avoid the microwave for best results.
Toss ingredients with oil and spices in a large bowl rather than on the pan to ensure even coating.
This nourishing easy sheet pan pierogies and kielbasa recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Easy Sheet Pan Pierogies and Kielbasa recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 425°F and line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
In a large mixing bowl, add frozen pierogies, sliced kielbasa, chopped peppers, sliced onion, and broccoli florets. Keep pierogies frozen until roasting.
Drizzle 3 tablespoons olive oil and add garlic powder, paprika, onion powder, salt, and pepper. Toss until everything is evenly coated.
Spread the mixture into a single layer on the sheet pan, ensuring pieces are not crowded so they roast and brown properly.
Bake for 25–30 minutes, flipping the pierogies and mixing the pan contents halfway through to ensure even browning and crisping.
Remove from oven, drizzle with melted butter if desired, sprinkle with chopped parsley or green onions, and serve warm with sour cream on the side.
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