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Sheet-Pan Pierogies with Brussels Sprouts and Kimchi
Ingredients
  • 1 pound brussels sprouts, trimmed and halved
  • 1 ½ cups cabbage kimchi
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling
  • Kosher salt and black pepper
  • 2 (13-ounce) packages fresh or frozen cheese or potato pierogies (no need to thaw)
  • ½ small lemon, for serving
  • Handful of chopped dill, for serving
  • subheading: FOR THE DILL SOUR CREAM:
  • ¾ cup sour cream
  • ¼ cup chopped dill
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon kosher salt
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