1 large apple (such as Honeycrisp), cored and cut into 1 1/2-inch pieces
1 medium orange bell pepper, cut into 1-inch pieces
8 ounces broccoli florets
2 tablespoons olive oil
1 tablespoons whole-grain Dijon mustard
1 teaspoon white wine vinegar
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper, plus more for serving
Arrange a rack in the middle of the oven and heat to 400oF. Line a rimmed baking sheet with parchment paper.
Place the Mrs. T’s Mini Classic Cheddar Pierogies, garlic, onion, apple, bell pepper, and broccoli on the baking sheet. Place the olive oil, mustard, vinegar, salt, and pepper together in a small bowl and whisk to combine. Pour over the pierogies and vegetables. Toss gently to combine, then spread into an even layer.
Roast, stirring halfway through, until the pierogies are golden-brown and the vegetables are tender, 16 to 18 minutes total. Serve with more black pepper sprinkled on top, if desired.
Mini Classic Cheddar
You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.
Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!