UBS In Person Cooking Class: Thanksgiving Sides, Brussels and Carrots

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*

Seared Brussels Sprouts with Pancetta and Balsamic Glaze

serves 6

1 - 2 tbsp Olive oil

3 oz pancetta, cubed

2 cloves garlic, smashed and peeled

2 sprigs rosemary leaves

1 – 1 ½ lbs Brussels sprouts, root and tough outer layers trimmed, and halved lengthwise

Kosher salt and freshly ground black pepper

1 small crisp apple, medium dice (reserve a little for a fine dice, to garnish, if desired)

3 – 4 tbsp apple cider, chicken stock, or dry white wine

1 - 2 tbsp butter, divided

For finishing:

Balsamic glaze or lemon wedges

Toasted pecans

Finely Diced Apple

1. Place a large wide skillet over medium-low heat and add a thin layer of olive oil, pancetta, garlic cloves, and rosemary sprigs. Cook until pancetta is golden and fat is rendered, about 4 minutes. Remove rosemary or garlic at any point if they start to brown. Turn off heat; transfer pancetta to a paper towel lined plate, as well as garlic and rosemary if they were still in the pan. Carefully pour off all but a thin layer of fat into a heatproof cup or bowl and set aside.

2. Return pan to medium high heat. Before you cook Brussels sprouts, assess the size of the pan and the amount of Brussels that can fit in one single layer. You will need to cook the Brussels sprouts in multiple batches, as you only want to put as many in the pan at once that can fit in a single layer. Each Brussels sprout will need direct contact with the hot pan to achieve delicious char.

3. When the pan is hot, add one batch worth of sprouts, season with salt and pepper. and toss. Shake pan to spread sprouts; you want the sprouts cut side down in the plan, so flip any over that need to be flipped (a spoon is more helpful than a spatula for this small vegetable). Lay 1 garlic clove and rosemary sprig over sprouts.

4. Once all sprouts are cut side down, slightly decrease. Weigh down sprouts by laying something heavy over, like a slightly smaller pan with some cans of beans inside to add weight. This is optional but will help achieve maximum browning, while also slightly steaming to help cook the inside at the sprout at the same time. Check every few minutes, and when deeply browned, transfer to a plate and repeat with remaining batches, adding more fat as needed.

4. Once the last batch is out of the pan, slightly increase heat and add apples, season, and sauté until lightly brown. Before the apples begin to break down and become mushy, remove from pan and set aside. Return all cooked sprouts to the pan, as well as a little cider, stock, or wine; bring to a simmer. Toss, taste and adjust seasoning to your liking. Let liquid cook until only a thin layer remains. Turn off heat, add butter, and return pancetta and apples; swirl until melted, tossing to glaze. Taste and adjust. Plate and top with balsamic glaze or lemon wedges, toasted nuts, and apple.

How to Elevate Roasted Carrots, Squash, or Sweet Potato:

Serves 4 - 6

Pick your vegetable:

1 ½ - 2 lbs of a hearty, starchy, slightly sweet veg such as carrots, squash, or sweet potato

Make a Glaze:

1 tbsp maple syrup or honey

1 garlic clove, grated

1 small hot chile, such as Fresno, minced optional

2-4 tsp chopped fresh herbs, such as thyme, rosemary, sage, oregano, parsley, or a combination

2 tsp sesame seeds optional

1 tsp sherry, red, or white wine vinegar

½ - 1 tbsp your favorite spice mix, preferably something savory and warm such as baharat, ras el hanout, chinese five spice, garam masala, etc

Kosher salt and freshly ground black pepper

1 lemon, zested and halved

1 orange, zested and halved

about 2 - 3 tbsp olive oil

For serving, find ingredients that add:

Texture: creamy (spread or sauces) or crunchy (nuts, seeds, toasted breadcrumbs) to balance the chewy-tender texture of the cooked vegetables. Creamy spreads can be added underneath the vegetable as a first layer to the plate; consider ingredients such as whipped yogurt or feta or chevre, hummus or white bean spread, or pureed vegetables.

Flavor: Balance the boldly flavored glaze with ingredients that are tart, sweet, rich, and fresh.

Two of my favorite sets of finishing ingredients:

½ cup plain yogurt

¼ - ⅓ cup pomegranate seeds

1 tbsp pomegranate molasses

1 tbsp tahini

Handful toasted chopped pistachios or almonds

Handful chopped pitted dates

Handful chopped fresh herbs, such as parsley, mint, oregano (or a combination)

¼ cup small dice apples

1 tbsp boiled cider

1 – 2 tbsp flavored oil (smoked olive oil, pumpkin seed oil, roasted hazelnut oil)

Handful toasted chopped hazelnuts or peanuts

Handful dried cherries

Handful chopped fresh herbs, such as parsley, chive, or scallion greens (or a combination)

Instructions

To prep:

1. Preheat the oven to 425F. Prepare 2 large, rimmed baking trays or wide baking dishes with parchment; lightly grease parchment.

2. Prepare the vegetable: clean, peel if desired, and slice into large, long pieces, cutting on bias for a nicer presentation.

To glaze:

3. In a small bowl combine the sweetener, seeds, garlic, chile, herbs, vinegar, spices, citrus zest, and a couple pinches of salt and cracks of pepper. Whisk well while slowly pouring in oil. Taste and adjust, adding more of any ingredient to your liking.

4. Add prepped vegetable to the glaze and toss well, coating evenly.

To Roast:

5. Split the glazed vegetables evenly between two prepared trays, laying cut side down and spreading out to the corners to leave and even amount of space between each piece. Add a lemon and orange half to each tray, cut side down.

6. Transfer trays to preheated oven and roast until fork tender and browned and crispy at the edges, about 20 - 40 minutes depending on size (smaller pieces cook faster). Check throughout cooking process to monitor browning; lower oven temperature or loosely cover with foil if vegetables are getting too dark before they are getting tender. Once cooked to your liking, remove trays from oven. When citrus is cool enough to handle, lightly squeeze juice from charred citrus halves over the roasted vegetables; leave the prettiest citrus half unsqueezed; half or quarter it and use as a garnish.

To Serve:

7. If using a spread, spread it over the bottom of a serving platter; top with roasted vegetable (or lay roasted vegetable on directly on tray if skipping spread ingredient). Drizzle with any sauces, oils, nuts, herbs, or any topping you want to use. Add wedged charred citrus pieces to platter and serve.

Host or Publisher UBS Weehawken