Need a vegetable dish for Thanksgiving

I am hosting a Thanksgiving dinner this Saturday for my family and I'm all set except for the vegetable.  Normally I would go with a green bean casserole, or something similar but my husband's rule this year is that he's not sharing the oven (he does the turkey - totally worth sacrificing the oven for!!).  And he wants to serve the turkey within minutes of it leaving the toasty nest of the oven.  I am left with stove top or barbecue (which I will also be using for roasted potatoes).

So what to do for a vegetable side dish.  Any ideas out there?  I look to the collective genius of the CC community..........

Original Post by giasbash6260:

Steam Brussels Sprouts... Then transfer the finished product to a sautee pan that has sauteed shallots, olive oil, garlic, lemon juice & a bit of cooked down white wine... mix all together over medium heat until the sprouts are nicely coated... and then serve away! This is a delicious way to get these little cabbages down! ha ha!

 

*Spices to add: salt, pepper, thyme

 OMG can you say YUM,  Thanks Gia for reminding me to add this to our Thanksgiving!

These are awesome ideas...thanks so much everyone!  Now which to choose!  My family has a love / hate relationship with brussel sprouts.  My Mom makes them for every holiday meal and both my husband and my sister's husband HATE them!  One year we were not going to be at my Mom's for dinner, so she sent two brussel sprouts with me to put on my husband's plate at his Mom's house!  He didn't find the joke as funny as I did!!

I love the green bean and roasted veggies ideas too, and butternut squash will be starring in my soup.

Great...8 am and now I'm hungry! 

This is not your traditional Thanksgiving side dish, but its soooo yummy!!!!

Cabbage Casserole

Ingredients:

• 1 small head of cabbage
• 1 small onion, chopped
• 6 to 8 slices bacon or turkey bacon, diced
• 2 teaspoons vegetable oil
• 1 can (10 1/2 ounces) cream of celery soup
• 3/4 cup milk
• 1/2 cup mayonnaise
• Dash pepper
• 2 cups fresh bread crumbs
• 3 tablespoons melted butter
• 1 tablespoon chopped parsley
• 1 1/2 cups shredded sharp Cheddar cheese

Preparation: Heat oven to 375°. Lightly grease a 2 1/2 to 3-quart baking dish.

Cut cabbage into 4 wedges, then cut out core and cut each wedge crosswise into thin slices. Put cabbage in a saucepan, cover with water, and bring to a simmer. Cover and simmer until tender, about 10 to 12 minutes. Drain well and set aside.

Meanwhile, sauté the onion and diced bacon in the vegetable oil until onion is tender. In a bowl, combine the soup, milk, mayonnaise, pepper, and cooked onion and bacon. Add the cabbage and stir to mix well.

In another bowl, combine bread crumbs with melted butter and parsley. Toss to blend thoroughly.

Sprinkle about 1/3 cup of the crumbs over the bottom of the casserole. Top with the cabbage mixture, then sprinkle cheese over all. Top the cheese layer with the remaining bread crumbs.

Bake the casserole, uncovered, for 45 minutes.
Serves 6 to 8.

It's a little late for another Idea - you are probably cooking already, but here's one of my favorites that doesn't require the oven and that can be made ahead.  note:  it can also be made with asparagus.

Green Beans Vinaigrette

Steam the green beans until bright green and crisp/tender.

In the bottom of a large bowl, whisk together 1/4 cup of good vinegar (any kind except balsamic), 2 tsp good dijon mustard, 1 or 2 cloves of crushed or pressed garlic, 1 tsp honey or sugar, and a pinch of salt and pepper.  Into this whisk about 1/2 cup of extra virgin olive oil. As you whisk the mixture will emulsify and get thick. 

Toss in the warm green beans and coat them well.  Refrigerate for at least one hour before serving.  Toss again just before serving, drain off excess dressing and put into a nice serving dish.