50+ Must-Try Cast Iron Dutch Oven Side Dish Recipes for Every Occasion

When it comes to versatile cookware, a cast iron Dutch oven is an unbeatable kitchen essential.

Its ability to distribute heat evenly and retain it for extended periods makes it perfect for creating delicious and reliable side dishes.

Whether you’re hosting a family gathering, planning a holiday feast, or simply looking to elevate your everyday meals, having a go-to collection of Dutch oven side dish recipes can transform your cooking game.

From creamy casseroles to roasted vegetables and fragrant rice pilafs, there’s no shortage of ways to make your meals more memorable.

In this guide, you’ll find over 50 side dish ideas that highlight the incredible versatility of the Dutch oven.

These recipes will help you maximize flavor, save time, and make the most of this beloved cookware. Let’s dive in and explore the culinary possibilities!

50+ Must-Try Cast Iron Dutch Oven Side Dish Recipes for Every Occasion

A cast iron Dutch oven is more than just a piece of cookware—it’s a tool that can transform your approach to side dishes.

From the comforting warmth of scalloped potatoes to the aromatic flavors of herb-infused rice pilaf, these 50+ recipes offer a variety of tastes and textures to suit every palate and occasion.

Whether you’re a seasoned cook or new to Dutch oven cooking, these side dishes are easy to follow and guarantee mouthwatering results.

With endless possibilities, your Dutch oven will quickly become your favorite kitchen companion.

Try these recipes, and watch your side dishes take center stage at every meal!

Garlic Herb Roasted Potatoes

Garlic Herb Roasted Potatoes are a perfect side dish for any meal. The combination of crispy golden edges and tender, fluffy centers makes these potatoes irresistible. Roasted in a cast iron Dutch oven, the potatoes develop a deep, savory flavor that pairs well with grilled meats, roasted vegetables, or even a hearty stew.

Ingredients:

• 2 pounds baby potatoes, halved or quartered
• 3 tablespoons olive oil
• 5 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the halved baby potatoes with olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper.
3. Transfer the seasoned potatoes into a preheated, lightly oiled Dutch oven. Arrange them in a single layer for even roasting.
4. Cover the Dutch oven with its lid and place it in the oven. Roast for 25 minutes.
5. After 25 minutes, remove the lid and stir the potatoes. Continue roasting uncovered for an additional 20-25 minutes, or until golden brown and crispy on the edges.
6. Remove from the oven and garnish with freshly chopped parsley.

This dish is a simple yet flavorful side that can elevate any meal. The crispy texture and aromatic herbs give the potatoes an indulgent touch while keeping the preparation easy and fuss-free. The cast iron Dutch oven ensures an even roast, creating a perfectly balanced texture, with a tender interior and crispy exterior. Serve this with anything from grilled steaks to a roast chicken for a well-rounded meal that is sure to impress.

Braised Collard Greens with Bacon

Braised Collard Greens with Bacon offer a smoky, rich, and comforting side dish. Slow-cooked in a Dutch oven, the greens absorb the savory flavors of bacon, garlic, and onions, resulting in a deeply satisfying dish. This Southern classic is a great addition to any holiday meal, family dinner, or even a casual get-together.

Ingredients:

• 1 pound fresh collard greens, stems removed and leaves chopped
• 4 slices bacon, chopped
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cup chicken broth
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon sugar
• Salt and pepper, to taste
• Red pepper flakes (optional)

Instructions:

1. In a large cast iron Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon drippings in the pot.
2. Add the chopped onion to the Dutch oven and sauté until translucent, about 5 minutes.
3. Stir in the garlic and cook for another 1-2 minutes until fragrant.
4. Add the chopped collard greens to the pot and toss to coat in the bacon fat and onions. Cook for 3-5 minutes to wilt the greens slightly.
5. Pour in the chicken broth, apple cider vinegar, and sugar. Stir to combine, then season with salt, pepper, and red pepper flakes, if using.
6. Cover and bring the greens to a simmer. Lower the heat to low and braise for 45-60 minutes, stirring occasionally, until the greens are tender.
7. Stir in the cooked bacon and adjust seasoning as needed.

These braised collard greens are the epitome of comfort food. The bacon infuses the dish with a rich, smoky flavor, while the vinegar adds a touch of acidity that balances the greens’ natural bitterness. Slow braising in the Dutch oven ensures the greens are tender and flavorful. This side dish is hearty, delicious, and pairs wonderfully with southern dishes like fried chicken, cornbread, or roast pork.

Skillet Cornbread

Skillet Cornbread is a simple yet irresistible side dish. Its slightly crunchy crust and soft, moist interior make it a beloved comfort food. Made in a cast iron Dutch oven, this cornbread comes out with a perfect golden-brown crust and a light, airy crumb, making it an excellent complement to stews, soups, or barbecue.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1/4 cup vegetable oil

Instructions:

1. Preheat your oven to 425°F (220°C). Place a 10-inch cast iron Dutch oven inside the oven to preheat.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, eggs, melted butter, and vegetable oil. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy.
5. Carefully remove the hot Dutch oven from the oven and add a tablespoon of butter to grease the bottom and sides.
6. Pour the cornbread batter into the hot Dutch oven and spread evenly.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Allow the cornbread to cool for a few minutes before slicing.

Skillet cornbread is an absolute crowd-pleaser that can be paired with almost any savory meal. The combination of cornmeal and flour gives the bread its signature texture, while the buttermilk ensures a moist crumb. The cast iron Dutch oven gives it a crispy, buttery crust that adds extra flavor and texture. Serve it alongside chili, BBQ, or greens for a meal that’s satisfying and comforting.

Baked Macaroni and Cheese

Baked Macaroni and Cheese is a creamy, cheesy, and comforting side dish that is always a crowd favorite. Made in a cast iron Dutch oven, the combination of creamy cheese sauce and perfectly cooked pasta is baked until golden and bubbling, creating a deliciously indulgent dish. It’s a great accompaniment to any dinner, from holiday feasts to casual family meals.

Ingredients:

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 1/2 cup breadcrumbs (for topping)

Instructions:

1. Preheat the oven to 350°F (175°C). Cook the macaroni according to package instructions, drain, and set aside.
2. In a large Dutch oven, melt the butter over medium heat. Add the flour and whisk continuously for about 1-2 minutes to make a roux.
3. Gradually add the milk and cream, whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
4. Stir in the shredded cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
5. Add the cooked macaroni to the cheese sauce and stir to coat evenly.
6. Sprinkle the breadcrumbs evenly over the top of the macaroni and cheese.
7. Bake for 20-25 minutes, or until the top is golden and bubbly.

This baked macaroni and cheese is a rich and decadent side dish that will have everyone coming back for more. The combination of three different cheeses creates a deep, satisfying flavor, while the creamy sauce makes every bite indulgent. The golden breadcrumb topping adds the perfect crunch and contrast to the creamy pasta. Whether you’re serving it with a juicy roast or a simple weeknight meal, this dish never disappoints.

Honey-Glazed Carrots

Honey-Glazed Carrots are a sweet and savory side dish that brings a pop of color and flavor to any table. The carrots are tenderized in a cast iron Dutch oven and then glazed with a mixture of honey, butter, and fresh herbs. This dish strikes the perfect balance between sweetness and earthiness, making it a great complement to meats, especially roasted chicken or pork.

Ingredients:

• 1 pound baby carrots, peeled and trimmed
• 2 tablespoons unsalted butter
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large Dutch oven, heat the olive oil and butter over medium heat. Add the carrots and sauté for about 5-7 minutes, until they begin to brown slightly.
3. Drizzle the honey over the carrots, then sprinkle with cinnamon, nutmeg, salt, and pepper. Stir to coat the carrots evenly in the glaze.
4. Cover the Dutch oven and transfer it to the preheated oven. Bake for 20-25 minutes, or until the carrots are tender and the glaze has thickened.
5. Remove from the oven and garnish with fresh parsley before serving.

These honey-glazed carrots are the perfect balance of sweetness and spice, making them an ideal side dish for a wide range of meals. The honey and butter create a glossy, flavorful coating that enhances the natural sweetness of the carrots. The cast iron Dutch oven helps to evenly cook the carrots while infusing them with the rich flavors of the glaze. This dish is simple yet elegant, making it perfect for both casual dinners and holiday feasts.

Sautéed Green Beans with Almonds

Sautéed Green Beans with Almonds is a vibrant, nutty side dish that pairs wonderfully with almost any main course. The green beans are sautéed in a cast iron Dutch oven, giving them a slightly crispy texture, and then tossed with toasted almonds for added crunch and flavor. This is a quick and easy side dish that brings freshness and a delightful nutty element to your meal.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 tablespoons olive oil
• 1/2 cup slivered almonds
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Zest of 1 lemon (optional)

Instructions:

1. Heat the olive oil in a large Dutch oven over medium heat. Add the slivered almonds and toast them for 2-3 minutes, stirring frequently, until golden brown. Remove the almonds and set them aside.
2. In the same Dutch oven, add the green beans and sauté for 5-7 minutes, until they are tender-crisp and lightly browned.
3. Add the minced garlic and cook for another minute until fragrant.
4. Drizzle the sautéed beans with lemon juice, and season with salt and pepper to taste.
5. Toss the green beans with the toasted almonds and sprinkle with lemon zest if desired before serving.

Sautéed Green Beans with Almonds offer a wonderful combination of fresh, crisp vegetables and crunchy, nutty almonds. The garlic and lemon juice enhance the natural flavor of the beans, while the toasted almonds provide a delightful texture contrast. This dish is an excellent side for just about any meal, from grilled meats to roasted chicken, and can easily be made in under 30 minutes, making it a go-to option for busy nights and holiday dinners alike.

Creamed Spinach

Creamed Spinach is a rich, velvety side dish that brings together the earthy flavor of spinach with a creamy, savory sauce. Made in a cast iron Dutch oven, the spinach is cooked down and combined with a luscious cream sauce made from butter, garlic, and Parmesan cheese. This indulgent side is a perfect match for steaks, chicken, or even pasta dishes, making it a versatile addition to any meal.

Ingredients:

• 2 pounds fresh spinach, washed and trimmed
• 3 tablespoons unsalted butter
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Salt and pepper, to taste

Instructions:

1. In a large Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Gradually add the spinach to the pot in batches, stirring until wilted before adding more. Cook until all the spinach is wilted and tender.
4. Pour in the heavy cream and stir to combine. Bring the mixture to a simmer, and cook for 2-3 minutes until it thickens slightly.
5. Stir in the Parmesan cheese and nutmeg, and season with salt and pepper to taste. Cook for another 1-2 minutes until the cheese melts and the sauce is creamy.
6. Remove from heat and serve hot.

This creamed spinach is a luscious, comforting side dish that’s full of flavor and texture. The spinach becomes tender and rich from the creamy sauce, while the Parmesan adds depth and umami. The slight hint of nutmeg enhances the savory flavors, making this dish incredibly satisfying. Serve it alongside any hearty main course—especially steak or roasted meats—for an elevated dining experience.

Lemon-Roasted Asparagus

Lemon-Roasted Asparagus is a light, fresh side dish with a burst of citrusy flavor. The asparagus is roasted in a cast iron Dutch oven, which helps it retain its crispness while developing a savory depth of flavor. The lemon adds brightness, making this dish an ideal complement to a wide range of entrees, from grilled fish to chicken or even vegetarian meals.

Ingredients:

• 1 bunch of asparagus, trimmed
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 tablespoon fresh thyme leaves (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the trimmed asparagus in a single layer in a lightly oiled Dutch oven.
3. Drizzle the asparagus with olive oil and toss to coat. Sprinkle with the lemon zest, garlic, and thyme leaves (if using).
4. Squeeze the lemon juice over the asparagus, and season with salt and pepper.
5. Roast in the oven for 12-15 minutes, or until the asparagus is tender and lightly browned, stirring halfway through for even cooking.
6. Remove from the oven and serve hot.

Lemon-Roasted Asparagus is a simple yet elegant side dish that highlights the natural sweetness of the asparagus while adding a zesty, citrusy brightness. Roasting in the Dutch oven helps the asparagus cook evenly and retain its crisp texture, while the lemon and garlic infuse it with a fresh, vibrant flavor. This dish pairs wonderfully with fish, roasted chicken, or a Mediterranean-inspired meal, offering a refreshing contrast to heavier main courses.

Roasted Brussel Sprouts with Balsamic Glaze

Roasted Brussel Sprouts with Balsamic Glaze is a savory and tangy side dish that’s perfect for holiday meals or everyday dinners. The Brussels sprouts are roasted to crispy perfection in a cast iron Dutch oven, then drizzled with a sweet and tangy balsamic glaze for added flavor. The caramelized edges of the Brussels sprouts combined with the richness of the balsamic make this dish irresistible.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• Salt and pepper, to taste
• 1 tablespoon fresh thyme leaves (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the halved Brussels sprouts in olive oil, salt, and pepper, ensuring they are evenly coated.
3. Place the Brussels sprouts in a single layer in a preheated cast iron Dutch oven.
4. Roast for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy on the edges and tender in the center.
5. While the sprouts are roasting, combine the balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer and cook for 3-5 minutes, until the glaze has thickened slightly.
6. Remove the Brussels sprouts from the oven and drizzle with the balsamic glaze. Toss to coat, and sprinkle with fresh thyme leaves if desired.

Roasted Brussel Sprouts with Balsamic Glaze are a flavorful and slightly sweet side dish that will have everyone asking for more. The roasting process brings out the natural sweetness of the sprouts while creating crispy edges that contrast beautifully with the tangy balsamic glaze. The honey adds just the right amount of sweetness, balancing the acidity of the vinegar. This dish pairs perfectly with roasted meats, steaks, or as part of a holiday spread. It’s both elegant and simple, making it a versatile addition to any meal.

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes are a decadent and creamy side dish that pairs perfectly with hearty main courses. Layers of thinly sliced potatoes are baked in a rich cheese sauce made from a blend of cheddar and Parmesan, creating a dish that’s both comforting and elegant. Made in a cast iron Dutch oven, this recipe ensures even cooking and a beautiful golden crust.

Ingredients:

• 2 pounds russet potatoes, peeled and thinly sliced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 1/2 cups sharp cheddar cheese, shredded
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• Chopped fresh chives (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a Dutch oven, melt the butter over medium heat. Stir in the flour and whisk continuously for 1-2 minutes to make a roux.
3. Gradually add the milk and cream, whisking until smooth. Cook until the sauce thickens slightly, about 3-4 minutes.
4. Stir in the cheddar cheese, Parmesan cheese, garlic powder, paprika, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.
5. Remove the pot from heat and layer the sliced potatoes evenly in the Dutch oven, pouring a portion of the cheese sauce over each layer.
6. Cover and bake for 30 minutes, then remove the lid and bake for an additional 20-25 minutes until the top is golden and bubbly.
7. Let the dish rest for 5-10 minutes before garnishing with fresh chives and serving.

Cheesy Scalloped Potatoes are the ultimate comfort food, combining tender, creamy layers of potatoes with a rich, cheesy sauce. The cast iron Dutch oven ensures even cooking and helps create a beautifully caramelized top layer. This dish is perfect for special occasions, holidays, or anytime you want to impress your guests with a side that’s as delicious as it is indulgent.

Herb-Infused Wild Rice Pilaf

Herb-Infused Wild Rice Pilaf is a fragrant and wholesome side dish packed with nutty flavors and earthy aromas. Cooked in a cast iron Dutch oven, this dish combines wild rice, sautéed vegetables, and fresh herbs to create a beautifully textured and flavorful pilaf. It’s an excellent pairing for roasted meats, fish, or vegetarian mains.

Ingredients:

• 1 cup wild rice blend
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 carrot, finely diced
• 2 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley (for garnish)
• 1/4 cup sliced almonds or dried cranberries (optional)

Instructions:

1. Heat olive oil in a Dutch oven over medium heat. Add the onion and carrot, and sauté until softened, about 5 minutes.
2. Stir in the garlic and cook for an additional minute.
3. Add the wild rice blend, stirring to coat the grains with the oil and aromatics.
4. Pour in the broth and add the thyme, rosemary, salt, and pepper. Bring to a boil, then reduce the heat to low.
5. Cover the Dutch oven and simmer for 40-45 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let the pilaf sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh parsley, almonds, or cranberries if desired.

This Herb-Infused Wild Rice Pilaf is a sophisticated and versatile side dish that’s as nutritious as it is flavorful. The wild rice blend offers a delightful chewiness, while the herbs and sautéed vegetables provide depth and complexity. Cooking the pilaf in a Dutch oven ensures even heat distribution, resulting in perfectly cooked rice every time. Serve it with roasted salmon, chicken, or stuffed peppers for a complete and satisfying meal.

Rustic Ratatouille

Rustic Ratatouille is a classic French-inspired vegetable side dish that showcases the best of fresh, seasonal produce. Cooked in a cast iron Dutch oven, this dish combines eggplant, zucchini, bell peppers, and tomatoes with garlic and herbs for a hearty and aromatic medley. It’s perfect alongside roasted meats or as a vegetarian centerpiece.

Ingredients:

• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 garlic cloves, minced
• 3 tablespoons olive oil
• 1 (14-ounce) can diced tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh basil leaves, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a Dutch oven over medium heat. Add the diced eggplant and cook for 5 minutes, stirring occasionally. Remove and set aside.
3. In the same pot, sauté the zucchini and bell peppers until slightly softened, about 5 minutes.
4. Add the garlic and cook for 1 minute before returning the eggplant to the pot.
5. Stir in the canned tomatoes, oregano, thyme, salt, and pepper. Mix well.
6. Cover and transfer the Dutch oven to the oven. Bake for 30-35 minutes, stirring halfway through, until the vegetables are tender and the flavors meld together.
7. Remove from the oven, garnish with fresh basil, and serve warm.

Rustic Ratatouille is a beautifully simple and wholesome side dish that celebrates the natural flavors of fresh vegetables. The Dutch oven enhances the dish by evenly cooking the vegetables, allowing them to become tender while retaining their vibrant colors. This versatile dish pairs wonderfully with roasted chicken, lamb, or fish and can also stand alone as a delightful vegetarian option.

Garlic Butter Mushrooms

Garlic Butter Mushrooms are a savory, umami-packed side dish perfect for pairing with steaks, chicken, or pasta. Cooked in a cast iron Dutch oven, the mushrooms become tender and caramelized while soaking up the rich garlic butter sauce. This easy and flavorful dish is a fantastic addition to any meal, whether it’s a weeknight dinner or a special occasion.

Ingredients:

• 1 pound cremini or button mushrooms, cleaned and trimmed
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 tablespoon olive oil
• 1/4 cup dry white wine or chicken broth
• 1/4 teaspoon dried thyme
• Salt and pepper, to taste
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil and 2 tablespoons of butter in a Dutch oven over medium heat.
2. Add the mushrooms and sauté for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown.
3. Stir in the garlic and thyme, and cook for 1-2 minutes until fragrant.
4. Add the white wine or chicken broth, and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
5. Stir in the remaining butter, and season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

Garlic Butter Mushrooms are a versatile and crowd-pleasing side dish that combines the earthy flavor of mushrooms with the richness of garlic and butter. The Dutch oven ensures even cooking, allowing the mushrooms to absorb the delicious sauce while achieving a perfect caramelized finish. Serve this alongside your favorite proteins, and watch it become an instant hit at the table.

Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping is a comforting and slightly sweet side dish that’s a staple of holiday meals. The creamy, spiced sweet potatoes are topped with a crunchy pecan streusel, adding a delightful contrast in texture. Prepared in a cast iron Dutch oven, this dish bakes up beautifully with a caramelized, nutty topping that’s hard to resist.

Ingredients:

• 3 pounds sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted

• 1/2 cup brown sugar
• 1/4 cup milk
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt

Pecan Topping:

• 1 cup chopped pecans
• 1/3 cup all-purpose flour
• 1/3 cup brown sugar
• 1/4 cup melted butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the sweet potatoes in a Dutch oven until tender, about 15-20 minutes. Drain and mash them.
3. Mix the mashed sweet potatoes with melted butter, brown sugar, milk, eggs, vanilla, cinnamon, nutmeg, and a pinch of salt until smooth.
4. Spread the mixture evenly in the Dutch oven.
5. In a bowl, combine the pecans, flour, brown sugar, and melted butter to form the topping. Sprinkle it evenly over the sweet potato mixture.
6. Bake uncovered for 25-30 minutes, or until the topping is golden and crisp.

Sweet Potato Casserole with Pecan Topping is a heartwarming dish that brings together the natural sweetness of sweet potatoes with a buttery, nutty topping. The Dutch oven helps the casserole cook evenly while keeping the flavors perfectly melded. This side dish is an essential addition to holiday spreads and is just as wonderful for cozy family dinners.

Cornbread Dressing with Sage

Cornbread Dressing with Sage is a Southern classic that combines the sweet, crumbly texture of cornbread with the savory flavors of herbs, celery, and onions. Baked to golden perfection in a cast iron Dutch oven, this dish is a holiday must-have, complementing turkey, ham, or roast chicken beautifully.

Ingredients:

• 4 cups crumbled cornbread (homemade or store-bought)
• 2 cups cubed white bread, slightly stale
• 1/2 cup unsalted butter
• 1 onion, finely chopped
• 2 celery stalks, finely chopped
• 2 cups chicken or vegetable broth
• 2 eggs, lightly beaten
• 1 teaspoon dried sage
• 1/2 teaspoon thyme
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Melt the butter in a Dutch oven over medium heat. Sauté the onion and celery until softened, about 5 minutes.
3. Remove from heat and stir in the crumbled cornbread, bread cubes, sage, thyme, salt, and pepper.
4. In a separate bowl, whisk together the broth and eggs. Pour this mixture over the bread mixture, and gently stir until fully moistened.
5. Cover and bake for 20 minutes. Remove the lid and bake for another 15-20 minutes, or until the top is golden and slightly crisp.
6. Garnish with fresh parsley before serving.

Cornbread Dressing with Sage is a fragrant and hearty side dish that’s synonymous with comfort and tradition. The Dutch oven ensures the dressing stays moist while achieving a beautifully crisp top layer. The combination of herbs and buttery bread flavors makes this dish a standout on any holiday table, and it pairs wonderfully with roasted turkey or pork.

Note: More recipes are coming soon!