Toss pierogis and halved Brussels sprouts with olive oil, salt, pepper, and garlic powder and add to a rimmed baking dish. Then roast for 24-28 minutes or until the Brussels sprouts can easily be pierced with a fork and the pierogies are golden.
Transfer pierogies and brussels sprouts to a serving platter and top with craisins and drizzle with balsamic glaze.
4 Cheese Medley
If you’ve ever said, “More cheese, please,” you’ll love these — Parmesan, Cheddar, Romano, and Swiss cheeses with creamy whipped potatoes, packed in pasta!
Try Mrs. T’s Four Cheese Medley Pierogies sautéed in butter with onions, sauerkraut and kielbasa for a tasty traditional treat!