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

Title: Sheet Pan Pierogies With Brussels Sprouts & Kimchi
Categories: Vegetables, Pasta, Herbs, Dairy
Yield: 4 Servings

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

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

Set a rack in the lower 3rd of the oven and heat oven to
400?F/205?C. 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 tb oil and season with salt and black
pepper, and toss to combine.

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 1 tb 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 tb 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.

Recipe by Hetty Lui McKinnon

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

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