Brussels Sprouts with Beef Fry

Jules Steindler February 11, 2026

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18

30m 8

Easy Gluten Free Low Carb Passover Meat

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Ingredients

Brussels Sprouts with Beef Fry

1 24-ounce (680-gram) bag Beleaves Frozen Brussels Sprouts, dried and cut in half
1 tablespoon balsamic vinegar (I use Tuscanini)
2 tablespoons maple syrup
3 tablespoons Tuscanini Extra-Virgin Olive Oil
garlic powder, to taste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil
5 slices beef fry or thinly sliced pastrami

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beef fry brussels sprouts decadent Jules Steindler roasted veggies stovetop

Directions

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place brussels sprouts on the baking sheet and roast for 15 minutes.
Remove the pan from the oven and drizzle with balsamic vinegar, maple syrup,

olive oil, garlic powder, salt, and pepper. Return the pan to the oven and roast for another 10–15 minutes, until crispy. Keep an eye on them because they could be done faster.
While the brussels sprouts are roasting, heat the neutral oil in a cast-iron skillet. After 30 seconds, lay the slices of beef fry in the pan. Fry until crispy, then flip. Transfer the beef fry to a paper-towel-lined plate.
When cool, chop or crumble the beef fry over the brussels sprouts.

Description:
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

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1 Comment

shira Inzy • 6 months ago

Do you defrost the Brussel sprouts first?

Raquel Malul Kosher.com Team • 6 months ago

Reply to shira Inzy

Nope, place them into the oven frozen.

Brussels Sprouts with Beef Fry

Jules Steindler

Family Table by Mishpacha Magazine

Ingredients

Brussels Sprouts with Beef Fry

1 24-ounce (680-gram) bag Beleaves Frozen Brussels Sprouts, dried and cut in half
1 tablespoon balsamic vinegar (I use Tuscanini)
2 tablespoons maple syrup
3 tablespoons Tuscanini Extra-Virgin Olive Oil
garlic powder, to taste
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil
5 slices beef fry or thinly sliced pastrami

Directions

Step 1

Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place brussels sprouts on the baking sheet and roast for 15 minutes.
Remove the pan from the oven and drizzle with balsamic vinegar, maple syrup,

olive oil, garlic powder, salt, and pepper. Return the pan to the oven and roast for another 10–15 minutes, until crispy. Keep an eye on them because they could be done faster.
While the brussels sprouts are roasting, heat the neutral oil in a cast-iron skillet. After 30 seconds, lay the slices of beef fry in the pan. Fry until crispy, then flip. Transfer the beef fry to a paper-towel-lined plate.
When cool, chop or crumble the beef fry over the brussels sprouts.

Step 2 - Credits