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.
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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.
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Roasted rainbow carrots
Bill and Toni Thayn
8-10 oz rainbow carrots
1 TBL olive oil
1 TBL honey
Salt and pepper, to taste
Parsley
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.
