Sheet Pan Honey Dijon Chicken Sausage and Pierogies
Servings: 4
Calories: 397kcal
This mad easy Chicken Sausage and Pierogis meal pairs frozen pierogies and sweet chicken sausage with the best honey dijon marinade! The best part? It's prepped in just 10 minutes!
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Ingredients
- 16 oz. sweet Italian-style chicken sausage (~6 links)
- 2 bell peppers (300g) thinly sliced, I used yellow & orange
- 1 red onion (200g) thinly sliced
- 28 frozen mini cheddar pierogies* I used Mrs. T’s
Honey Dijon Marinade:
- 1 Tbsp olive oil (15g)
- 1 Tbsp apple cider vinegar (15g)
- 1 Tbsp dijon mustard (15g)
- 1 Tbsp honey (21g)
- 3 cloves garlic minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground pepper
Instructions
- Preheat the oven to 400 degrees F. Line two baking sheets (or one very large one) with parchment paper and/or spray with cooking spray.
- In a small bowl, combine the honey dijon marinade ingredients.
- Add the sliced peppers and onions to one sheet pan and the pierogies to the other pan. Spread out, and spray both generously with cooking spray (this helps us get by with using less oil).
- Pour half of the marinade on top of the veggies and pour the other half on top of the pierogies. Toss both around to coat, then spread into an even layer.
- Move the veggies to take up 3/4 of the pan and place the sausages on the other side.
- Bake for 30 minutes, flipping everything halfway through. Then let cool for 5 minutes and enjoy!
Notes
*Let the pierogies defrost slightly so the marinade can absorb better.
Nutrition
Serving: 1/4 of everything | Calories: 397kcal | Carbohydrates: 41.8g | Protein: 24.7g | Fat: 14.6g | Saturated Fat: 3.5g | Cholesterol: 87.5mg | Fiber: 3.2g | Sugar: 11.2g