Pottery Barn Kids always has a beautiful display set up in their stores. I had an email to save 25% off an order recently and so ordered these plates for the kids' table.
 |
| $6.50 each @ Pottery Barn Kid potterybarnkids.com |
 |
| Pottery Barn Kids potterybarnkids.com |
Their Thanksgiving kids' table gives me a lot of inspiration.
 |
| www.potterybarnkids.com |
Do you like to dress your little ones in something special for Thanksgiving? I always did, too.
 |
| www.oldnavy.com |
 |
| www.oldnavy.com |
 |
| www.oldnavy.com |
 |
| www.oldnavy.com |
 |
 |
| Wouldn't you love to walk down this sidewalk? (Pinterest)
If you are looking for a side dish for this year's meal, this was a big hit at our house last year. It is Ina Garten's Brussel Sprouts with Pancetta. My daughter, Caitlin, prepared it. It was delicious!
 |
Ingredients
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Watch how to make this recipe.
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.
2012, Ina Garten, All Rights Reserved
Read more at: http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html#lightbox-recipe-video?oc=linkback
Happy November to each one of you! May you have the most blessed holiday season this year.
Linking up to: impartinggrace.com
