It’s officially Fall and the Foodie Mags are bursting with Holiday dishes, promising a  perfect Thanksgiving feast.  Since there’s been a recent nip in the air I was inspired to make what Southern Living is calling a  favorite Holiday side dish.
I skipped the cheese and opted not to brown the pancetta before roasting.  Simply placed all the ingredients in my Stoneware casserole dish, roasted for 25 minutes and served.
One of the easiest side dishes!  May not be so different for some, but for me this is a welcomed new addition to any Fall supper.
  • Brussels sprouts, trimmed and halved
  • 2 oz pancetta, minced
  • 1 garlic clove, minced
  • Enough extra-virgin olive oil
  • 1/4 cup of  water