Imagine coming home after a long day, and instead of stressing over what to cook, you’ve got Sheet Pan Sausage and Pierogies as your effortless answer. This recipe is one of those magical meals where you throw everything together—frozen pierogies, smoky sausage, and a medley of colorful veggies—then let the oven work its magic. It’s the kind of dinner that feels special but barely needs any work from you. Here’s what I love most: with just a sprinkle of smoked paprika and garlic, this meal comes alive, filling the kitchen with that cozy, savory aroma we all crave. And the best part? Everything roasts up beautifully on one pan—no juggling pots or dealing with a mountain of dishes. Just a quick flip halfway through, and you’ve got yourself a golden, flavor-packed dinner, ready to serve. Trust me, once you try this, you’ll want it on repeat. Start by preheating your oven to 400°F (200°C). Lining a large baking sheet with parchment paper or greasing it lightly with olive oil helps prevent sticking and makes cleanup a breeze. In a large mixing bowl, add 1 pound of frozen pierogies, 4 sliced sausage links, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 sliced red onion. Drizzle everything with 2 tablespoons of olive oil. Sprinkle 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, ½ teaspoon of dried oregano, and salt and pepper to taste over the mixture. Toss everything together until evenly coated. Arrange everything in a single layer on your prepared baking sheet, giving each piece a bit of space. Place the baking sheet in the preheated oven and bake for 25-30 minutes. About halfway through, flip the pierogies and stir the veggies. Once done, remove from the oven and sprinkle with fresh parsley. Serve hot with a side of sour cream if you like.
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