Side Solutions

Having enough kitchen space on Thanksgiving can be hard. With these simple tips and tricks, you'll be able to maximize your kitchen space to ensure every dish is done on time!

Microwave Solution: Roast Garlic and Toast Nuts

  • To roast garlic in the microwave, slice the top off a head of garlic and place the garlic in a microwave-safe mug.
  • Add 2 tablespoons water and 2 tablespoons olive oil to the mug.
  • Add salt and pepper.
  • Cover the mug with a saucer and microwave for 8 minutes, checking for doneness every 2 minutes. (It normally takes 40 to 45 minutes to roast in the in the oven!) If the garlic is getting too dark toward the end of the cooking time, lower the microwave to 50-percent power and resume cooking in intervals until done.
  • Make a simple vinaigrette with the roasted garlic, olive oil and lemon juice.
  • To toast nuts in the microwave (we used slivered almonds), put nuts on a microwave-safe dish.
  • Spray the nuts with cooking spray.
  • Microwave at 50-percent power for 9 minutes, stirring every 1 minute.

Toaster Oven Solution: Make Green Beans

  • Spread green beans on a toaster oven tray--you can line it with foil for easy clean up.
  • Drizzle with olive oil and a splash of water.
  • Toss with salt and pepper.
  • Bake at 350 degrees F for 20 minutes. (We tossed the green beans with our garlic vinaigrette and sprinkled the almonds on top!)

Slow Cooker Solution: Make Boxed Cornbread and Heat Mashed Potatoes

  • Line a slow cooker with parchment paper.
  • Use boxed cornbread (just follow the recipe) and make it in your slow cooker. Cook on high for 2 to 4 hours. Add any flavorings you want.
  • Check the cornbread with a toothpick--if the toothpick comes out clean, it's done!
  • You can also use your slow cooker to make sure your mashed potatoes stay warm. Make your favorite mashed potatoes ahead of time, and keep them warm for hours on low in the slow cooker.