Sheet Pan Pierogi with Roasted Veg and Pancetta Brown Butter

Ingredients

• 3 large handfuls brussels sprouts, halved
• 2 small red onions, cut into thin wedges
• 4 whole garlic cloves, peels on
• 3 sprigs sage, divided
• Olive oil
• Salt & pepper
• Approx. 1kg frozen potato and cheese pierogi
• 6–8 thin slices pancetta
• ¼ cup unsalted butter
• ½ lemon, zested and juiced
• ¼ cup dried cranberries, optional
• Sour cream, for serving

Directions

1. Heat your oven to 400ºF.
2. Add the brussels sprouts, onion, and garlic cloves to a large bowl and add in 2 whole sprigs of sage. Drizzle with about 2 tablespoons of olive oil and season with salt and pepper. Toss very well to combine then scoop the veg onto a large sheet pan, leaving any residual oil behind.
3. Roast in the oven for 15 minutes.
4. Meanwhile, add the frozen pierogi to the bowl with any residual oil and toss well to evenly coat with the oil, adding more if needed. Season with salt and pepper. After 15 minutes, give the veg a toss and add on the pierogi. Return to the oven for 20 to 25 minutes or until the pierogi are golden and a bit puffy and the veg is tender and caramelized.
5. While the pierogi and veg roast, make the pancetta brown butter. Place the pancetta into a large non-stick skillet over medium heat. Cook just until crisp, flipping occasionally. Remove the pancetta to a paper towel lined plate and set aside.
6. Return the pan to the heat and add in the butter. Allow the butter to melt and brown, stirring frequently. This should take a minute or two – you’ll know your butter is browned when it is foamy and the bubbles get quiet. At the last minute, pluck the sage from the remaining sprig and add to the hot butter. Transfer the butter to a bowl to halt the cooking process and add in the lemon zest, lemon juice, and cranberries, if using.
7. Once the veg and pierogi are roasted, if desired, remove a few of the garlic cloves and mash the roasted garlic out of the papery skins.
8. Drizzle the pierogi and veg with the brown butter and crumble over the crispy pancetta. Serve with the sour cream.