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Substitute brussels sprouts for any of your favorite vegetables.

Sameh Wadi is chef and co-owner of two of Minneapolis’s top restaurants — Saffron and World Street Kitchen — and recently released his first cookbook. Pick up a copy of The New Mediterranean Table for a journey through the incredible wealth of delicious cuisine throughout the region.

Use this recipe as a blueprint for infinite possibilities with many vegetables. The main technique here is to char the vegetable in a small amount of oil and introduce a more robust flavor. Use your favorite vegetables: cauliflower, okra, green beans and artichokes all work wonderfully. The anchovy butter is inspired by flavors of bagna cauda, the Piedmontese “hot bath” sauce. This recipe makes an appearance on the menu at Saffron on a yearly basis. It’s a crowd favorite, even for those who aren’t big fans of anchovies.

Reprinted with permission from The New Mediterranean Table