Oven-Baked Polish Kielbasa with Pierogi and Green Beans

Preheat the oven to 400°F (204°C). Line a large rimmed sheet pan with parchment paper or aluminum foil.

Wash and trim the ends off 12 oz of fresh green beans. Peel 1 medium yellow onion and cut it into 1/2-inch thick wedges. Peel and mince 3 cloves of garlic. Slice 12 oz of smoked kielbasa sausage on a diagonal into 1/2-inch thick rounds.

In a large bowl, combine 12 oz of frozen potato pierogi and the sliced kielbasa. Toss with 1 tbsp of olive oil, 1/2 tsp of smoked paprika, 1 tsp of dried marjoram, 1/2 tsp of salt, and 1/4 tsp of black pepper until evenly coated.

Spread the pierogi, kielbasa, and the sliced yellow onion out in a single layer on one half of the prepared sheet pan.

In the same bowl, toss the 12 oz of trimmed green beans and minced garlic with the remaining 1 tbsp of olive oil, 1/4 tsp of salt, and 1/4 tsp of black pepper. Place the seasoned green beans in a single layer on the other half of the sheet pan.

Roast in the preheated oven for 20 minutes.

While roasting, melt 2 tbsp of unsalted butter in a small microwave-safe bowl or small saucepan.

Carefully remove the sheet pan from the oven. Flip the pierogi and toss the green beans and onions to ensure even cooking. Drizzle the melted 2 tbsp of butter directly over the pierogi and onions to encourage browning.

Return the sheet pan to the oven and bake for an additional 10 minutes, until the pierogi are golden-brown and slightly crispy on the edges, the kielbasa is beautifully browned, and the green beans are tender-crisp.

Divide the roasted pierogi, kielbasa, and green beans among three plates. Serve immediately with 2 tbsp of stone-ground mustard on the side for dipping.