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Sheet Pan Pierogies with Roasted Brussels Sprouts, Shallots, and Mustard Dressing
Ingredients
  • 16 pieces pierogi (Such as Mrs. T's)
  • 1 ½ lb. Brussels sprouts, trimmed and halved (4 cups)
  • 5 shallots, root ends intact, halved lengthwise
  • 5 tablespoons olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1   tablespoon chopped fresh dill, plus more for garnish
  •  
  • 2 teaspoons whole-grain mustard
  • 1 ½ teaspoons apple cider vinegar
  • Sour cream, for serving
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