Chimichurri Pierogies with Roasted Veggies Recipe
Get ready to meet your new weeknight favorite: Chimichurri Pierogies with Roasted Veggies. This colorful, flavor-packed dish marries crispy, tender pierogies with a rainbow of caramelized veggies and a punchy chimichurri sauce, making every bite vibrant and satisfying. It’s one of those rare recipes that is as exciting to serve to guests as it is easy to whip up for a cozy family dinner. Packed with both comfort and zing, this meal makes the most of store-bought shortcuts and fresh, wholesome veggies to create something seriously craveable.
Ingredients You’ll Need
Ingredients You’ll Need
You won’t need an endless list, just several thoughtfully chosen ingredients that each bring sparkle and substance. The essentials deliver the perfect balance of creamy, crispy, and herby goodness, while the veggie mix adds eye-popping color and natural sweetness.
- Pierogies: Choose your favorite frozen variety; potato & cheese creates a classic, creamy base that pairs superbly with tangy chimichurri.
- Red bell pepper: Sliced for sweetness and a gorgeous pop of color in every bite.
- Yellow bell pepper: Adds a mellow, sunny note to the veggie medley.
- Zucchini: Half-moon slices cook quickly and soak up all those lovely roasting flavors.
- Red onion: Slices tame to a sweet, melt-in-your-mouth texture in the oven.
- Olive oil: Just enough to help those veggies caramelize and keep everything luscious.
- Salt: Wakes up the flavors of both pierogies and roasted veggies.
- Black pepper: A pinch brings gentle heat without overwhelming the dish.
- Garlic powder: For a subtle, roasted garlic aroma that weaves throughout.
- Smoked paprika: Adds a beautiful, earthy depth and hint of smokiness to the sheet pan veggies.
- Chimichurri sauce: Store-bought works wonderfully, or whip up homemade for an extra-special twist.
- Fresh parsley or cilantro: Optional, but a sprinkle on top brings one last hit of green and freshness.
How to Make Chimichurri Pierogies with Roasted Veggies
Step 1: Roast the Veggies
Preheat your oven to 425°F (220°C). On a large baking sheet, toss together the red and yellow bell peppers, zucchini, and red onion with olive oil, salt, black pepper, garlic powder, and smoked paprika. Spread them out in an even layer—don’t overcrowd, or they’ll steam instead of caramelizing. Slide them into the oven and let them roast for 20–25 minutes, flipping everything halfway through, until the veggies are fork-tender with golden, caramelized edges.
Step 2: Cook the Pierogies
While the veggies are turning irresistibly golden, cook your pierogies according to package directions. For extra credit (and crunch), pan-fry the pierogies after boiling them, using a little bit of butter or olive oil until both sides turn golden brown and crispy. This step adds a lovely textural contrast that makes this dish sing.
Step 3: Toss Everything with Chimichurri
Once the veggies and pierogies are done, combine them in a large mixing bowl while everything is still hot. Drizzle on the chimichurri sauce (start with half a cup and adjust to taste), then gently toss everything together. The chimichurri will seep into every nook and cranny, infusing the pierogies and veggies with bright, herby tang.
Step 4: Plate and Garnish
Spoon the coated pierogies and veggies onto plates or bowls. For a final flourish, scatter chopped fresh parsley or cilantro over the top for an extra pop of color and freshness. Serve immediately while the pierogies are at their crispiest and the veggies are velvety and warm.
How to Serve Chimichurri Pierogies with Roasted Veggies
Garnishes
A handful of chopped fresh herbs—parsley or cilantro—takes these Chimichurri Pierogies with Roasted Veggies from tasty to absolutely restaurant-worthy. If you like a little heat, add a sprinkle of red pepper flakes, or for extra zest, try a squirt of fresh lemon or lime juice right before serving.
Side Dishes
While this dish is truly satisfying as a standalone meal, it pairs beautifully with a simple green salad or a dollop of tangy Greek yogurt on the side. For a festive touch, add a slice of crusty bread to soak up any leftover chimichurri sauce.
Creative Ways to Present
For a party-ready appetizer, thread the pierogies and roasted veggies onto skewers and drizzle with chimichurri just before serving. Or, pile everything onto a big wooden board for a help-yourself platter that’s perfect for sharing. These Chimichurri Pierogies with Roasted Veggies also shine when served in shallow bowls over a bed of peppery arugula or fresh spinach.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Chimichurri Pierogies with Roasted Veggies into an airtight container and refrigerate for up to three days. The flavors actually deepen as they mingle in the fridge—making the next day’s lunch a real treat.
Freezing
If you have extra pierogies or want to prep ahead, freeze the cooked pierogies and roasted veggies separately in freezer-safe bags for up to two months. Before freezing, let them cool completely to avoid sogginess. For best results, hold off on tossing them in the chimichurri until after defrosting and reheating.
Reheating
To bring your leftovers back to life, reheat them in a skillet over medium heat with a dash of olive oil until warmed through and the pierogies regain a bit of crispness. The microwave works in a pinch, but you’ll miss out on that golden exterior. Add a fresh drizzle of chimichurri before serving for maximum flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade chimichurri sauce instead of store-bought?
Absolutely! Homemade chimichurri is easy and can be whisked up in minutes with parsley, garlic, olive oil, red wine vinegar, oregano, and a pinch of red pepper flakes. It’s a great way to tailor the flavors exactly to your liking and makes Chimichurri Pierogies with Roasted Veggies feel extra special.
What other veggies can I use in this recipe?
Feel free to get creative—mushrooms, cherry tomatoes, or even asparagus are great options. Just keep in mind that some vegetables roast more quickly than others, so try to cut them to similar sizes and check them as they cook.
Are there any vegan options for this recipe?
Definitely! Many brands offer vegan pierogies, and as long as your chimichurri sauce doesn’t contain cheese, the whole dish is an easy vegan meal. The roasted veggie and herb flavors still shine.
Can I make Chimichurri Pierogies with Roasted Veggies ahead of time?
You sure can! Both the pierogies and roasted veggies can be cooked a day in advance and stored in the fridge. When you’re ready to eat, simply reheat and then toss with fresh chimichurri right before serving for the best texture and taste.
What’s the best way to get really crispy pierogies?
After boiling, pat your pierogies dry, then pan-fry them in a hot skillet with a tablespoon of butter or olive oil. Let them sizzle undisturbed until each side is beautifully golden. This not only adds irresistible crunch but also deepens the flavor for your Chimichurri Pierogies with Roasted Veggies.
Final Thoughts
If you’re searching for a delicious dinner with personality, look no further than Chimichurri Pierogies with Roasted Veggies. It’s a playful, colorful twist on comfort food that always surprises and delights. Whether you already love pierogies or you’re discovering them for the first time, give this recipe a try—you might just find it earns a permanent spot in your weekly rotation!
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Chimichurri Pierogies with Roasted Veggies Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Chimichurri Pierogies with Roasted Veggies are a delightful fusion dish that combines the comforting flavors of pierogies with the vibrant, herbaceous notes of chimichurri sauce. Perfect for a vegetarian dinner, this recipe is easy to make and ideal for a quick weeknight meal.
Ingredients
Pierogies:
- 1 (16-ounce) package frozen pierogies (potato and cheese or your preferred variety)
Roasted Veggies:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 zucchini (sliced into half moons)
- 1 red onion (sliced)
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
Other:
- 1/2 cup chimichurri sauce (store-bought or homemade)
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare vegetables: Toss bell peppers, zucchini, and red onion with olive oil, salt, pepper, garlic powder, and smoked paprika. Roast for 20–25 minutes until tender and caramelized, flipping halfway through.
- Cook pierogies: Cook pierogies according to package directions, either boiling or pan-frying.
- Combine: Toss roasted vegetables and pierogies with chimichurri sauce until coated.
- Serve: Serve warm, garnished with fresh herbs if desired.
Notes
- You can make a quick homemade chimichurri sauce with fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes.
- For extra flavor, pan-fry the pierogies in butter after boiling.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg
