My oven died about an hour ago. I am responsible for the sweet potato casserole (which I'm pretty sure I can put together here and bake at my daughter in law's house tomorrow), a pecan pie (fingers crossed...toaster oven? Has anyone ever done this?), and Brussels sprouts, which I was going to roast, but.... Am now thinking of braising in a Dutch oven...has anyone done this? Any suggestions for keeping them from turning to mush? Thanks everyone.