This tray supper of pierogies and kielbasa has been a weekday lifesaver in my kitchen for years. I first put these ingredients together on a busy autumn evening when I had a single sheet pan, a hungry teenager, and little energy for a complicated meal. The result was so satisfying that the recipe became a regular request. The pierogies crisp up on the outside and stay pillowy inside while the kielbasa browns to a smoky finish. The peppers add sweetness and the broccoli gives vegetable heft that keeps this balanced and family friendly.

I love how approachable this is for cooks of all skill levels and how quickly it comes together. It is perfect for nights when you want something hearty without a lot of fuss. The mouthfeel alternates between crunchy edges and soft centers and the savory spices tie everything together. Pass a bowl of sour cream on the side and watch everyone dig in. This dish is also great for feeding a crowd because it scales up without adding complexity.

Ingredients

• Pierogies One package 16 ounces of frozen filled dumplings works best. Look for potato and cheese or cottage cheese varieties for the classic texture. Keep them frozen until you are ready to roast so they hold shape and crisp nicely.
• Kielbasa Twelve ounces of smoked kielbasa, sliced into 1/2 inch rounds adds savory, smoky fat that browns beautifully. Choose a quality brand with a firm texture for best bite.
• Bell peppers One red and one yellow bell pepper, chopped into roughly 1 inch pieces bring sweet crunch and bright color to the tray.
• Onion One medium yellow or sweet onion sliced into half rings contributes caramelized sweetness and depth when roasted.
• Broccoli Two cups of small broccoli florets add fiber and a verdant contrast. Keep florets bite sized so they roast evenly with the other ingredients.
• Olive oil Three tablespoons of extra virgin olive oil is the neutral binder that helps seasoning adhere and promotes browning. You can substitute avocado oil for a higher smoke point.
• Seasonings One teaspoon garlic powder, one teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper create a balanced savory profile that complements both pierogies and kielbasa.
• Optional finishes Two tablespoons melted butter or garlic butter and two tablespoons of chopped parsley or green onions lift the aroma and add a fresh finish. Serve with sour cream for dipping.

Instructions

Step 1 Preheat the OvenSet the oven to 425 F and arrange a rack in the center position. Line a large sheet pan with parchment paper or lightly grease it to prevent sticking. A hot oven is essential to get crisp edges on the filled dumplings while cooking the sausage through.Step 2 Prep the IngredientsPlace the frozen pierogies, sliced kielbasa, chopped red and yellow peppers, sliced onion, and broccoli florets into a large mixing bowl. Keep the pierogies frozen until the last moment so they do not become soggy while tossing.Step 3 Season EverythingDrizzle the olive oil over the bowl and sprinkle the garlic powder, paprika, onion powder, salt, and black pepper. Use your hands or a large spoon to toss gently until everything is evenly coated. Let the seasoned mix sit for five minutes to allow the flavors to adhere to the surfaces.Step 4 Arrange on the Sheet PanSpread the mixture in a single layer across the prepared pan with some space around each piece. Avoid crowding so the heat circulates and items roast evenly. If the tray is too full you will steam rather than roast, which prevents browning.Step 5 RoastBake in the preheated oven for 25 to 30 minutes. At the halfway mark flip the pierogies and turn larger pieces so all sides can brown. Look for golden crisp edges on the pierogies and deep color on the kielbasa. The broccoli should be tender with slight charring and the peppers softened but still bright.Step 6 Finish and ServeRemove from the oven and, if using, drizzle two tablespoons of melted garlic butter over the tray and sprinkle with two tablespoons of chopped parsley or green onion. Serve warm with sour cream for dipping and transfer any leftovers to airtight containers once cooled.

Storage Tips

Cool the tray completely before storing to avoid condensation that can make surfaces limp. Place leftovers in airtight containers and refrigerate for up to three days. For longer storage freeze in a single layer on a tray until firm then transfer to freezer safe bags for up to three months. Reheat refrigerated portions in a medium hot skillet with a small splash of oil for three to five minutes per side to crisp edges. Frozen portions reheat in a 400 F oven for 12 to 18 minutes straight from frozen until hot and crispy.

Ingredient Substitutions

If you want to reduce pork or make a vegetarian version use smoked plant based sausage or thick sliced tempeh for a similar texture and smoky flavor. For gluten free choose pierogies made with gluten free flours or substitute roasted gnocchi. Swap broccoli for cauliflower if you prefer a milder vegetable and trade bell peppers for sweet potato cubes for an autumnal twist. Reduce oil slightly and add a tablespoon of lemon juice after roasting for a brighter finish.

Serving Suggestions

Serve with a bowl of sour cream for dipping and a side of quick pickled cucumbers or a simple green salad for contrast. Garnish with chopped parsley or scallions and a light dusting of smoked paprika for color. This is excellent with a crisp lager or an herby white wine for an easy weeknight pairing. For a heartier plate add sautéed mushrooms or a cabbage slaw for crunch.

Cultural Background

Filled dumplings filled with potato and cheese have roots in Eastern European home cooking and pair naturally with smoked sausages. The idea of roasting everything together on a single pan is a modern adaptation that embraces convenience while maintaining the rustic flavor profile of the original comfort food. Many regions have variations that include caramelized onions or sauerkraut and adapting the tray format is a contemporary way to bring those elements together with little fuss.

Seasonal Adaptations

In spring swap broccoli for asparagus and add lemon zest after roasting for freshness. In summer use fresh sweet corn kernels and blistered tomatoes for brightness. For fall and winter choose root vegetables like parsnip and carrot roasted until tender for deeper savory notes. Holiday versions can include sauerkraut and a drizzle of mustard sauce to make the tray feel festive.

Meal Prep Tips

Assemble the tray ingredients into a bowl the night before and cover tightly in the refrigerator. Keep the pierogies frozen separated from other components until the moment you are ready to roast. When ready to cook spread everything on the sheet pan and roast according to timing. This short hands on time in the evening is ideal for busy schedules and gives you flexibility while keeping flavors bright.

This tray dinner has become one of my most requested dishes because it is simple to prepare and satisfying to eat. Invite friends to add their own garnishes and watch how a humble sheet pan becomes the centerpiece of a relaxed meal.