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This is a great light lunch or side dish. The Brussels sprouts get salty and tangy from the olive and lemon, then crispy and caramelized on the bottom. Mix in the little bit of fat from the egg yolk, and wow is this delicious.
Watching Venice cook and listening to her instructions was a lot like cooking with my mom. There are no recipes. You use what you like and what’s fresh. A handful of this and a dash of that make up the stew until it ‘looks and feels right.’ Feel free to substitute winter squash for sweet potatoes or add white potatoes....