"Start by roasting the brussels sprouts and kimchi in a hot oven. Roasting the kimchi deepens its flavors and adds a nice smoky edge. Then we add some pierogies to the sheet pan, and that is roasted again until the pierogies become golden and crispy on the outside. The dill sour cream injects a silky freshness, which plays beautifully with the spiciness of the kimchi and also brightens the earthiness of the brussels sprouts."
"Roasting pierogies yields a crisp, golden skin with a soft, pillowy interior but, if you don't have pierogies, you could use gnocchi in their place. Sheet-pan pierogies with brussels sprouts and kimchi. Start by roasting the brussels sprouts and kimchi in a hot oven. Roasting the kimchi deepens its flavors and adds a nice smoky edge. Then we add some pierogies to the sheet pan, and that is roasted again until the pierogies become golden and crispy on the outside."
Roast brussels sprouts and kimchi in a hot oven to deepen flavors and add a smoky edge. Add pierogies to the sheet pan and roast again until the pierogies develop a golden, crispy exterior while remaining soft and pillowy inside. Serve the roasted components with a dill sour cream that provides silky freshness and balances the kimchi's spiciness while brightening the sprouts' earthiness. Use gnocchi as an alternative to pierogies if desired. The combination yields contrasting textures and layered savory, spicy, and tangy flavors on a single sheet pan.
Read at www.nytimes.com
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