Sheet Pan Pierogies With Roasted Brussels Sprouts Shallots And Mustard Dressing

Ingredients

• 16 pieces pierogi (Such as Mrs. T's)
• 1 1/2 lb. Brussels sprouts, trimmed and halved (4 cups)
• 5 shallots, root ends intact, halved lengthwise
• 5 tablespoons olive oil, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon chopped fresh dill, plus more for garnish
• 2 teaspoons whole-grain mustard
• 1 1/2 teaspoons apple cider vinegar
• Sour cream, for serving

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