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Sheet-Pan Pierogies with Brussels Sprouts and Kimchi
Ingredients
- 1 pound brussels sprouts, trimmed and halved 1 pound brussels sprouts, trimmed and halved
- 1 cups cabbage kimchi 1 cups cabbage kimchi
- 5 tablespoons extravirgin olive oil, plus more for drizzling 5 tablespoons extravirgin olive oil, plus more for drizzling
- Kosher salt and black pepper Kosher salt and black pepper
- 2 13ounce packages fresh or frozen cheese or potato pierogies 2 13ounce packages fresh or frozen cheese or potato pierogies
- small lemon, for serving small lemon, for serving
- Handful of chopped dill, for serving Handful of chopped dill, for serving
- cup sour cream cup sour cream
- cup chopped dill cup chopped dill
- 1 tablespoon extravirgin olive oil 1 tablespoon extravirgin olive oil
- 1 teaspoon lemon juice 1 teaspoon lemon juice
- teaspoon kosher salt teaspoon kosher salt
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