Join us to make these two easy and compatible dishes and cross the veggie sides off your thanksgiving to-do list. The carrots and brussels sprouts both get dressed up to be much more impressive than the amount of effort needed would lead you to believe. Chef will walk you through the process in this fun free 30 minute class.
The recipe, ingredients and needed equipment are listed below. Please email Chef Veronica at VmVyb25pY2EtWmEgISBGbG9yZXMgfCB1YnMgISBjb20= or Cari at Q2Fyb2xpbmVNYXJpZSAhIEJhdW1nYXJ0bmVyIHwgdWJzICEgY29t with any substitution questions.
Prior to class we recommend getting organized by preparing your ingredients and gathering your cooking utensils. This will allow you to easily access all necessary ingredients and materials during the demonstration to best cook along with your chef. Thorough preparations will provide a more enjoyable experience.
Please register for the virtual class using your UBS email address as this is an internal Skype event. Skype information will be sent out prior to class to all attendees. We encourage you to join a few minutes early to ensure that you have a good connection. Class will begin on time.
Please note: This is a virtual internal event for UBS employees only.
Ingredients for Brussels Sprouts:
• 1 (16 ounce) package fresh Brussels sprouts, halved
• 6 cloves garlic, finely chopped
• 3 strips bacon, cut into 1 inch pieces
• 3 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar
• salt and ground black pepper to taste
• ¼ tablespoon freshly grated parmesan cheese
• 1 tablespoon butter
Ingredients for Roasted Carrots:
• 1 bunch of carrots, stems attached if not ok too
• 1 cup of fig preserve
• ¼ cup of water
• 8 oz of goat cheese
• Salt and pepper
• ¼ cup chop almonds – walnuts, pistachios, macadamias work too
• 1 small bunch parsley
Instructions for Brussels:
Bring skillet to medium high heat. Place bacon in pan and cook for 4 to 5 minutes per side until crisp. Remove from pan and set aside. Cut brussels in half and place cut side down in pan. Add butter, garlic and bacon (crumble bacon once cooled) Drizzle with vinegar. Season with salt and pepper and toss in pan. Coat with parmesan cheese and finish in oven at 450 degrees for 5 to 7 minutes.
Instructions for Carrots:
Preheat oven to 450 degrees. Trim stems, wash and pat dry. Line carrots on sheet tray and drizzle olive oil over them and season with salt and pepper. Roast in oven for 15 minutes. in a small bowl add preserve and water and stir well to loosen. Drizzle only half over carrots and roast for 5 minutes. Take carrots out oven and dollop goat cheese over carrots and drizzle remainder preserves and return to oven for 5 more minutes. Top with chopped nuts of choice and fresh parsley.
Equipment list for both sides
• Cutting board with damp towel
• Baking tray
• Microplane, optional
Chef Notes: Please have all ingredients in front of you before the start of class if cooking along. Oven should be pre-heated to 450 for the carrots. Feel free to make one or both sides!
Enhance your culinary experience (and kitchen) with UBS branded products from Scarborough & Tweed – to view the culinary catalog and to place an order visit: https://ubs.scarboroughtweed.com/products?s%5Bf%5D%5Bc%5D%5B%5D=%2FVirtual+Cooking+School
Tickets for UBS - Virtual Cooking Class: Fancy Thanksgiving Sides can be booked here.
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