MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sheet-Pan Pierogies w/Brussels Sprouts & Kimchi
Categories: Vegetables, Pasta, Herbs, Dairy
Yield: 4 servings

1 lb Brussels sprouts, trimmed
- and halved
1 1/2 c Cabbage kimchi
5 tb Extra-virgin olive oil; more
- for drizzling
Salt & black pepper
26 oz (2 bags fresh or frozen
- cheese or potato pierogies
- no need to thaw
1/2 sm Lemon; to serve
Handful of chopped dill, for
- serving

MMMMM----------------------DILL SOUR CREAM---------------------------
3/4 c Sour cream
1/4 c Chopped dill
1 tb Extra-virgin olive oil
1 ts Lemon juice
1/2 ts Kosher salt

Set a rack in the lower third of the oven and heat oven
to 400ºF/205ºC. Add the brussels sprouts and kimchi to a
rimmed sheet pan. (A small amount of kimchi juice is
fine and adds lots of flavor.) Drizzle with 2
tablespoons oil and season with salt and black pepper,
and toss to combine.

Prepare the dill sour cream: Combine the sour cream,
dill, oil, lemon and salt in a small bowl and whisk to
combine. If the cream is too thick, add a tablespoon of
water. (You are looking for the consistency of heavy
cream.)

After 15 minutes, remove the pan from the oven and add
the pierogies. Drizzle everything with the remaining 3
tablespoons oil, and, using a spatula, toss everything
together. Return to the oven, and roast until the
brussels sprouts are tender, and the pierogies are
puffed and golden, another 20 to 25 minutes. (Don’t flip
the pierogies.)

Drizzle with olive oil, scatter with dill, and serve
with dill sour cream and halved lemon.

By: Hetty Lui McKinnon

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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