Roasted Sweet Potato Pierogi & Root Vegetables

Ingredients:

• 1 dozen Jaju Sweet Potato Pierogi

• Root veggies of your choice: We used parsnips, beets, carrots, and onions

• 1 cup olive oil

• 3/4 cup maple syrup

• 5 twigs of sage, leaves diced

• 2 tsp garlic

• Salt & pepper

1. Pre-heat oven to 400 degrees F.

2. Chop root vegetables into one inch pieces for easy baking.

3. Spread pierogi (frozen) and root vegetables on a parchment-lined sheet pan.

4. Combine oil, maple syrup, garlic, sage, and salt & pepper in a bowl.

5. Brush oil and syrup mixture liberally over the root veggies and pierogi.

6. Bake for at 400 degrees for about 30 minutes, or until pierogi begin to brown and veggies are cooked through. Flip pierogi halfway through to crisp the other side.