Sheet Pan Kielbasa and Pierogi
Looking for an easy, crowd-pleasing dinner that’s perfect for busy weeknights? This Sheet Pan Kielbasa and Pierogi is the answer! With minimal prep and just one pan to clean, this meal comes together in under 30 minutes and is packed with bold, savory flavors.
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I love how smoky kielbasa pairs perfectly with the golden brown pierogi and crisp-tender green beans for a hearty, satisfying dinner that feels like comfort food at its best. Whether you’re feeding a hungry family or just looking for a simple meal idea, this recipe is sure to become a new weeknight favorite!
More sheet pan dinner ideas here!
Why sheet pan dinners are the best
- Minimal Cleanup-Everything cooks on one pan, which means fewer dishes to wash. For even easier cleanup, you can line the pan with foil or parchment paper.
- Time-Saving-With everything roasting together, you can prep the meal quickly and let the oven do the work—perfect for busy weeknights.
- Versatility-Sheet pan dinners work for almost any protein, veggie, or seasoning combination. You can tailor them to fit your taste or whatever you have in the fridge.
- Customizable-Cooking for one or feeding a crowd? Just scale the ingredients up or down—sheet pans are super flexible.
- Hands-Off Cooking-Once everything is on the pan and in the oven, you’re free to relax, set the table, or even prep dessert!
- Perfect for Meal Prep-Sheet pan meals make excellent leftovers, so you can cook once and enjoy tasty meals for days.
Kielbasa lover? Try Air Fryer Kielbasa and Peppers, One Skillet Cheesy Kielbasa, or Slow Cooker Kielbasa and Potato Soup.
What you need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
On the recipe card below, click “print recipe” and from there you can print out the page or screenshot it to save to your phone’s photo album.
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- Large sheet pan or 2 smaller sheet pans
- Polska kielbasa, or your favorite smoked sausage
- Frozen pierogi
- Fresh green beans
- Yellow onion
- Garlic
- Honey mustard
- Olive oil
- Salt and pepper
How to make it
Preheat oven to 400°F.
Thaw: Set the pierogi out on the counter while preparing the rest of the meal to thaw slightly.
Prep: Slice kielbasa into coins, thinly slice the onion, and trim the green beans.
Add the kielbasa to a bowl.
Make the sauce: In a small bowl whisk together 1/4 cup olive oil, half of the sliced onion, garlic, honey mustard, and salt and pepper to taste. If the mixture seems too thick add another tablespoon or two of olive oil.
Pour half of the mustard mixture into the bowl with the kielbasa and onion.
Mix together. Pour into a sheet pan on one side. Ensure the kielbasa is in a single layer.
To the same bowl with add the green beans, remaining onions and the rest of the honey mustard dressing. Mix together and add to the other side of the sheet pan.
Place the pierogi in a single layer down the middle. Drizzle 2 tablespoons of olive oil over the pierogi and season to taste with salt and pepper. The pierogi should be slightly thawed, but still frozen.
If you don’t have enough room on one sheet pan, separate into 2 sheet pans.
Bake 15 minutes, flip everything and bake another 15 minutes.
The pierogi will be crispy, if you do not like your pierogi crisp, cook separately in boiling water according to the box directions.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Tips
- Use Pre-Cooked Kielbasa-Pre-cooked kielbasa works best for this recipe since it only needs reheating and browning. Slice it into rounds for even cooking.
- Frozen pierogi are perfect for this dish. No need to boil them first; they’ll cook and crisp up beautifully in the oven. Brush or toss them in a little olive oil to prevent sticking and help them crisp up.
- If you do not like your pierogi crisp, cook it separately in boiling water according to the box directions.
- Use broccoli, zucchini, squash, carrots, or asparagus in place of the green beans. You can use frozen veggies, be sure to thaw first and pat them dry to avoid excess moisture.
- Use Parchment Paper or Foil– Line your sheet pan with parchment paper or foil for easier cleanup and to prevent sticking.
- Stir Halfway Through-Flip the pierogi and stir the kielbasa and green beans halfway through the cooking time to ensure even browning.
- Pair with sour cream, mustard, or a creamy ranch dressing on the side for dipping.
- This should feed 4 adults; double the recipe for more.
More great recipes
- Sheet Pan Ranch Chicken
- Beef Stroganoff
- Sheet Pan Pineapple Chicken
- Creamy Chicken and Rice Casserole
- Chicken Alfredo Stuffed Shells
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Sheet Pan Kielbasa, Pierogi and Green Beans
Equipment
Ingredients
- 14 ounce Polska kielbasa
- 12 count frozen pierogi partially thawed
- 12 ounces fresh green beans washed and trimmed
- 1 yellow onion sliced
- 2 cloves garlic minced
- 2 tbsp honey mustard
- 1/4 cup + 2 tbsp olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 400°F.
- Set the pierogi out on the counter while preparing the rest of the meal to thaw slightly.
- Prep: Slice kielbasa into coins, thinly slice the onion, and trim the green beans.
- Add the kielbasa to a bowl.
- In a small bowl whisk together 1/4 cup olive oil, half of the sliced onion, garlic, honey mustard, and salt and pepper to taste. If the mixture seems too thick add another tablespoon or two of olive oil.
- Pour half of the mustard mixture into the bowl with the kielbasa and onion.
- Mix together. Pour into a sheet pan on one side. Ensure the kielbasa is in a single layer.
- To the same bowl with add the green beans, remaining onions and the rest of the honey mustard dressing. Mix together and add to the other side of the sheet pan.
- Place the pierogi in a single layer down the middle. Drizzle 2 tablespoons of olive oil over the pierogi and season to taste with salt and pepper.
- *if you don’t have enough room on one sheet pan, separate into 2 sheet pans.
- Bake 15 minutes, flip everything and bake another 15 minutes.
- **The pierogi will be crispy! If you do not like your pierogi crisp, and prefer it soft, cook separately in boiling water according to the box directions.
Notes
- Use Pre-Cooked Kielbasa-Pre-cooked kielbasa works best for this recipe since it only needs reheating and browning. Slice it into rounds for even cooking.
- Frozen pierogi are perfect for this dish. No need to boil them first; they’ll cook and crisp up beautifully in the oven. Brush or toss them in a little olive oil to prevent sticking and help them crisp up.
- If you do not like your pierogi crisp, cook it separately in boiling water according to the box directions.
- Use broccoli, zucchini, squash, carrots, or asparagus in place of the green beans. You can use frozen veggies, be sure to thaw first and pat them dry to avoid excess moisture.
- Use Parchment Paper or Foil– Line your sheet pan with parchment paper or foil for easier cleanup and to prevent sticking.
- Stir Halfway Through-Flip the pierogi and stir the kielbasa and green beans halfway through the cooking time to ensure even browning.
- Pair with sour cream, mustard, or a creamy ranch dressing on the side for dipping.
- This should feed 4 adults; double the recipe for more.
