MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sheet-Pan Pierogies With Brussels Sprouts & Kimchi
 Categories: Vegetables, Pasta, Herbs, Dairy
      Yield: 4 Servings

      1 lb Brussels sprouts;
           - trimmed, halved
  1 1/2 c  Cabbage kimchi
      5 tb Extra-virgin olive oil;
           - more for drizzling
           Salt & black pepper
     26 oz Cheese or potato pierogies
           - (2 bags);
           - fresh or frozen,
           - no need to thaw
    1/2 sm Lemon; to serve
  1        Handful of dill;
           - chopped, for serving

MMMMM----------------------DILL SOUR CREAM---------------------------
    3/4 c  Sour cream
    1/4 c  Dill; chopped
      1 tb Extra-virgin olive oil
      1 ts Lemon juice
    1/2 ts Kosher salt

  Set a rack in the lower 3rd of the oven and heat oven to
  400°F/205°C. Add the brussels sprouts and kimchi to a rimmed sheet
  pan. A small amount of kimchi juice is fine and adds lots of
  flavor. Drizzle with 2 tb oil and season with salt and black
  pepper, and toss to combine.

  Dill Sour Cream:

  Combine the sour cream, dill, oil, lemon, and salt in a small bowl
  and whisk to combine. If the cream is too thick, add 1 tb water.
  You are looking for the consistency of heavy cream.

  After 15 minutes, remove the pan from the oven and add the
  pierogies. Drizzle everything with the remaining 3 tb oil, and,
  using a spatula, toss everything together. Return to the oven, and
  roast until the brussels sprouts are tender, and the pierogies are
  puffed and golden, another 20 to 25 minutes. Don't flip the
  pierogies.

  Drizzle with olive oil, scatter with dill, and serve with dill sour
  cream and halved lemon.

  Recipe by Hetty Lui McKinnon

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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