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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sheet-Pan Pierogies w/Brussels Sprouts & Kimchi   
    Categories: Vegetables, Pasta, Herbs, Dairy   
         Yield: 4 servings   
       
         1 lb Brussels sprouts, trimmed   
              - and halved   
     1 1/2 c  Cabbage kimchi   
         5 tb Extra-virgin olive oil; more   
              - for drizzling   
              Salt & black pepper   
        26 oz (2 bags fresh or frozen   
              - cheese or potato pierogies   
              - no need to thaw   
       1/2 sm Lemon; to serve   
              Handful of chopped dill, for   
              - serving   
      
   MMMMM----------------------DILL SOUR CREAM---------------------------   
       3/4 c  Sour cream   
       1/4 c  Chopped dill   
         1 tb Extra-virgin olive oil   
         1 ts Lemon juice   
       1/2 ts Kosher salt   
       
     Set a rack in the lower third of the oven and heat oven   
     to 400ºF/205ºC. 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   
     tablespoons oil and season with salt and black pepper,   
     and toss to combine.   
        
     Prepare the 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 a tablespoon of   
     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   
     tablespoons 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.   
        
     By: Hetty Lui McKinnon   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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