Ingredients

• 1 lb brussels sprouts, trimmed and halved
• 1.5C cabbage kimchi
• 5T extra-virgin olive oil, plus more for drizzling
• Kosher salt and black pepper
• 2 (13 oz) packages fresh or frozen cheese or potato pierogies (no need to thaw)
• I small lemon, for serving
• handful of chopped dill, for serving

For the dill sour cream:

• 3/4C sour cream
• 1/4 chopped dill
• 1T extra-virgin olive oil
• 1t lemon juice
• 1/2t kosher salt

Directions

Step 1

Set a rack in the lower third of the oven and heat to 400 degrees. 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 2T oil and season with salt and pepper, and toss to combine. Transfer the sheet pan to the oven.

Step 2

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)

Step 3

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

Step 4

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

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