The Place


Recipe: Dutch Oven Thanksgiving Sides (brussel sprouts, carrots, cranberry sauce)

Posted at 1:40 PM, Nov 17, 2016
and last updated 2016-11-17 15:40:34-05

Dutch oven cooking champs Bill and Toni Thayne share some of their Thanksgiving favorites with us.

Bacon balsamic Brussels sprouts
Bill and Toni Thayn

1 lb Brussels sprouts, trimmed and halved
6 slices bacon, cut into pieces
3 cloves of garlic
1/4 c extra virgin olive oil
Balsamic glaze, Trader Joe's

Preheat oven to 425 degrees. Place Brussels sprouts, bacon and garlic in a 10 inch Dutch oven. Season with salt and pepper. Drizzle with olive oil. Bake until tender and slightly charred. Drizzle with balsamic glaze.

Homemade cranberry sauce
Bill and Toni Thayn

1 cup sugar
1/2 c water
1/2 c orange juice
12 oz fresh cranberries
1/4 tsp ground cinnamon

Bring sugar, water and orange juice to a boil in a small Dutch oven. Add cranberries and cinnamon. Simmer for about 15 minutes. Sauce will thicken.

Remove from heat and allow to cool completely. Refrigerate until serving time.


Roasted rainbow carrots
Bill and Toni Thayn

8-10 oz rainbow carrots
1 TBL olive oil
1 TBL honey
Salt and pepper, to taste

Preheat oven to 400 degrees. Place carrots on cast iron pan. In a small bowl, combine olive oil, honey and salt and pepper. Pour over carrots. Roast for 25-35 minutes. Sprinkle with parsley, if desired.