Roasted Brussels Sprouts, Leek, and Beef Fry
The smoky taste of beef fry accompanying the flavorful crunch of roasted leek and brussels sprouts provides an elevated way to enjoy your simanim. Yehi ratzon sheyikarsu oiveinu v’soneinu.
- 1 lb (450 g) frozen prechecked brussels sprouts, washed and dried
- 1 leek (white and light green part only), checked and sliced
- 4 oz (110 g) beef fry, diced
- 1⁄4 cup extra-light olive oil
- 4 cloves garlic, crushed
- 1 tsp kosher salt
- 1⁄2 tsp black pepper
- 2 Tbsp balsamic vinegar
- 1 Tbsp honey
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and lightly grease with cooking spray.
Trim the ends of the brussels sprouts and slice in half lengthwise. Arrange brussels sprouts, leek, beef fry, and garlic on the baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss well and spread out in a single layer.
Roast on the middle rack of the oven, turning once halfway through the cooking, until the edges are beginning to char, about 25 minutes. Toss with balsamic vinegar and honey. Add additional salt and pepper if necessary.
(Originally featured in Family Table, Issue 710)
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