The 13 Best Fall Side Dish Recipes

Fall is my favorite season of all, and not just because I love the cooler weather and exquisite fall foliage.

For me, there’s just something about the flavors of fall that come together in dishes unlike anything that can be duplicated on the plate at any other time of year.

So, yes, you could say fall’s best main dishes are the central theme, but I believe the supporting cast of fall side dishes is just as important in bringing it all together — if not more so.

From buttery, bacon-studded thyme roasted roots veggies to creamy four-cheese casseroles, fall side dishes bring seasonal produce and rich, hearty, warming flavors together in one comforting, cozy, deeply satisfying dish.

In the cooler weather of fall, you’ll find my kitchen a smoky-aromatic center of cooking delights.

To me, seasonal spices like cinnamon, nutmeg and sage capture the essence of fall, and I use those flavors in all my favorite recipes for fall, especially my beloved fall side dishes.

Whether you’re preparing fall’s grand holiday dinner, a potluck dinner with friends, or an intimate dinner for two at home, fall side dishes will please everyone and turn almost any meal into a cozy feast of all the best fall flavors.

I am madly in love with fall, and I know you will enjoy my all-time favorite fall dishes as much as I do.

The 13 Best fall side dish and recipes

1. Roasted Brussels Sprouts

Brussels sprouts roasted are a top side dish to make. Maybe it is because I love the taste of the sprouts getting roasted in the oven and the caramelization of the sprout itself , bringing out the sweetness of the sprout.

I’m never disappointed with the outcome of my sprouts ,  they come out dark brown and mostly crispy on the outside and tender on the inside.

The process and result is so satisfying.

Roasted Brussels Sprouts

Ingredients

1 lb Brussels sprouts, trimmed and halved
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced (optional)
1 tbsp balsamic vinegar (optional)
1 tbsp honey (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Trim and Halve the Brussels Sprouts: Remove the ends from the Brussels sprouts and trim off a few of the dark green outer leaves.
   Halve them.
3. Season: Put the sprouts in a big bowl with the olive oil, salt and pepper (and, if using, the minced garlic).
4. Layer on Baking Sheet: Lay the Brussels sprouts so they’re all in a single layer, cut side down, on a baking sheet.
5. Roast: Put in the preheated oven for 20-25 minutes or until they’re golden brown and crisp on the edges, shaking the pan halfway through to toss the chickpeas around.
6. Edible Garnish (optional): Drizzle with balsamic and honey, then toss so everything is coated.
7. Serve: Transfer to a serving dish and enjoy hot.

2. Butternut Squash Soup

I love a hearty bowl of butternut squash soup, preferably served when there’s a nip in the air. I think of this recipe as being full of all the flavors of fall, and it certainly warms the body as well as the soul – it’s delicious and a nice nutritious meal.

Ingredients

1 large butternut squash (about 2.5 to 3 lbs), peeled, seeded, and cubed
1 medium onion, chopped
2 cloves garlic, minced
1 medium carrot, chopped
1 medium apple, peeled, cored, and chopped
4 cups vegetable or chicken broth
2 tbsp olive oil
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon  Salt and pepper, to taste
1/2 cup heavy cream or coconut milk (optional, for added creaminess)

Instructions

1. Gathering ingredients – Peel, seed, cube squash.
2. Chop onion, carrot, apple.
3. Brown vegetables: In a stockpot on medium heat, let olive oil warm up.
   Throw in the onion, garlic and carrots, and let them sauté until the onion is translucent, about 5 minutes.
4. Squash and apple: Peel the butternut squash and apple, then dice. Stir occasionally for 5 minutes.
5. Season and add broth: Stir in the nutmeg, cinnamon, salt and pepper.
6. Add the broth, and pour it onto the vegetables so they are fully covered.
7. Simmer: Bring the mixture to a boil and simmer for 20-30 minutes
8. Blend the mixture
9. Serve and enjoy!

3. Sweet Potato Casserole

I love the taste of sweet potato casserole with its warm, creamy sweetness that reminds me of family and sitting at a table with those I love. I think it is the perfect food for Thanksgiving because everyone breaks bread together and the simply divine dish is especially dear to my heart.

I love the smell of this dish as I am cooking it. It makes my family so happy.

It makes me happy.

Sweet Potato Casserole

Ingredients

4 cups mashed sweet potatoes (about 4-5 large sweet potatoes)
1/2 cup granulated sugar
2 large eggs
1/2 cup milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Topping:
1/2 cup brown sugar
1/3 cup all-purpose flour
1/3 cup unsalted butter, melted
1/2 cup chopped pecans

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. MASH THE SWEET POTATOES Peel and boil the sweet potatoes until tender, about 15 – 20 minutes.
Drain well.

3.Mash Sweet Potatoes: In a large bowl, mash sweet potatoes until smooth.

4.Mix It Up: Add sugar, eggs, milk, melted butter, and vanilla and salt to the mashed sweet potatoes. Mix until well combined.
5. Transfer to Baking Dish: Pour the sweet potato mixture into a greased 9×13-inch baking dish.
6. Make Topping: In a bowl, combine sugar, flour, melted butter and chopped pecans.
Mix until crumbly.

7.Add Topping: Spread the topping

4. Cranberry Sauce

At holidays, I love to prepare a sour, sweet cranberry sauce – it is perfect to complement a meal, adding body and flavor, and color. And measuring out too little or too much, or forgetting to put it out at all is not the end of the world.

But making it from scratch makes it so much better.

Ingredients

12 oz (340g) fresh or frozen cranberries
1 cup (200g) granulated sugar
1 cup (240ml) water
1/2 tsp ground cinnamon (optional)
1/4 tsp ground nutmeg (optional)
1/4 tsp ground allspice (optional)
Zest of 1 orange (optional)
Juice of 1 orange (optional)

Instructions

1. Rinse and Prepare Cranberries: Rinse the cranberries in cold water and remove any that are soft or discolored.
2. Combine In a medium saucepan, combine the cranberries, sugar, and water.
3. Heat Mixture: Bring the mixture to a boil over medium-high heat, stirring occasionally.
4. Simmer Cranberries: Lower the heat to medium-low and simmer.
The cranberries will start to burst, approximately 10 minutes.

5. Spices (Optional): If using, add the ground cinnamon, nutmeg, allspice, orange zest and orange juice, then stir to combine.

6. Bubble a Little Longer: Continue cooking for 5–10 minutes more, until the sauce has thickened.

7. Chill Out And Serve: Remove from heat and allow to cool to room temperature; the sauce will further thicken as it cools.

5. Pumpkin Risotto

I have an outright love for seasonal and wintery food for its full, creamy textures, and pumpkin risotto the crown jewel of the seasonal/comfort food combination: the cooked pumpkin is creamy enough to balance its subtle sweetness with the savory boost of Parmesan.

It’s comforting when the temperature drops, a lift to the soul in the greyest of winters, and depending on how I balance the ingredients, it’s either vegetarian or vegan; it’s a guaranteed crowd-pleaser.

Ingredients

1 ½ cups Arborio rice
1 small pumpkin or butternut squash (about 2 lbs), peeled, seeded, and cubed
4 cups vegetable or chicken broth
1 cup water
1 cup dry white wine
1 small onion, finely chopped
2 cloves garlic, minced
⅓ cup grated Parmesan cheese
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Instructions

1. In a medium saucepan, combine the vegetable or chicken broth and the water. Bring to a simmer over medium heat, then reduce the heat to low to keep it warm.
2. In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the cubed pumpkin or butternut squash and cook, stirring occasionally, until the pumpkin is tender and lightly browned, about 10-12 minutes. Remove the pumpkin from the pan and set aside.
3. In the same skillet or saucepan, add the remaining tablespoon of olive oil and the butter. Once the butter has melted, add the finely chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the Arborio rice to the pan with the onion and garlic. Stir to coat the rice with the oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent around the edges.
5. Pour in the dry white wine and cook, stirring constantly, until the wine has been fully absorbed by the rice.
6. Begin adding the warm broth to the rice, one ladleful (about ½ cup) at a time. Stir frequently and wait until the liquid is mostly absorbed before adding the next ladleful. Continue this process until the rice is creamy and tender but still slightly al dente in the center, about 18-20 minutes.
7. When the rice is nearly done, stir in the cooked pumpkin cubes. Add the fresh thyme (or dried thyme), salt, and pepper to taste. Continue to cook for another 2-3 minutes to combine the flavors.
8. Remove the risotto from the heat and stir in the grated Parmesan cheese. Adjust the seasoning with additional salt and pepper, if needed.
9. Serve the pumpkin risotto immediately, garnished with chopped fresh parsley.

Enjoy your delicious pumpkin risotto!

6. Maple Glazed Carrots

I love savory and sweet together, and I love that this recipe brings out the natural sweetness of the carrots with the maple glaze. You can’t go wrong with this simple recipe – it’s easy to make and will never disappoint.

The recipe is great to serve at dinner parties because it looks elegant. My friends always ask for seconds.

Ingredients

1 lb carrots, peeled and cut into sticks or rounds
2 tbsp butter
1/4 cup maple syrup
1/4 tsp ground cinnamon
Salt to taste
Freshly ground black pepper to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

1. Put the carrots in the steamer basket, place it over a pan of boiling water, and cover.
   Steam until the carrots are just tender, 5-7 minutes.
2. Meanwhile, bring the carrots to a simmer in a pan of water, and melt the butter in a large skillet over medium heat.
3. Stir in the maple syrup and ground cinnamon into the melted butter.
4. Add the steamed carrots and toss the carrots to coat them with the maple syrup mixture.
5. Cook for a further 2-3 minutes, stirring occasionally, until the carrots are fully glazed and cooked through.
6. Season with salt and freshly ground black pepper to taste.
7. Transfer the carrots to the serving dish and sprinkle with fresh chopped parsley, if desired.
8. Serve immediately and enjoy your delicious fall side dish!

7. Green Bean Almondine

At my first bite of this fresh salad of tender green beans, buttery toasted almonds and flecks of lemon zest, I was smitten with this light combination. Now I can’t get enough of its simple and tasty textures and flavors.

This blends nicely with any main dish. It’s the quick, pretty, delicious recipe I want up my sleeve at dinnertime.

Ingredients

1 pound fresh green beans, trimmed
1/2 cup sliced almonds
3 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon lemon juice
Salt and pepper, to taste
Lemon zest, for garnish (optional)

Instructions

1. Blanch the Green Beans: Bring a large pot of salted water to a boil. Add green beans and bring back to a boil; cook for 3-4 minutes, until tender-crisp.
   Drain and run under cold water to halt cooking; drain again and set aside.
2. Toast The Almonds: Toast the almonds in a large skillet over medium heat, until they are golden brown and fragrant, about 3-4 minutes. Stir frequently to avoid burning the almonds.
   Remove almonds from skillet. Place them into a bowl and set aside.
3. Cook the Aromatics: Over medium heat in the same skillet, melt butter.
   Add teaspoon minced garlic. Sauté 1-2 minutes, until fragrant but not browned (browned garlic will make the stew bitter).
4. Stir in Stir in the green beans that have been drained in the colander and have been tossed with the olive oil and garlic. Cook for 2-3 minutes until heated through.
5. Season and Finish: Add the toasted almonds back into the pan along with the lemon juice, season with salt and pepper to taste and stir well to combine.
6. Serve: Transfer green bean almondine to a plate and serve

8. Cornbread Dressing

Nothing epitomizes comfort fare like the savory, luscious scent of the dressing cooking in the kitchen.

I love the way the crisp edges of the cornbread contrast with the soft moist middle. My family always gathers eagerly around the table when I serve it.

Ingredients

8 cups cornbread, crumbled (preferably day-old)
4 cups dry white bread, cubed (preferably day-old)
1 cup onion, finely chopped
1 cup celery, finely chopped
2 cloves garlic, minced
4 cups chicken broth (or vegetable broth)
2 large eggs, beaten
1/2 cup unsalted butter, melted
1 tsp dried sage
1 tsp dried thyme
1/2 tsp salt
1/2 tsp black pepper
1/4 cup fresh parsley, chopped

Instructions

1.Heat the Oven: Set your oven to 350°F (175°C). Butter a 9×13 inch baking dish.
2. Make Cornbread and Make Bread: Put the crumbled cornbread and cubed white bread in the large bowl.
3. Sauté Vegetables: In a skillet, melt the 1/4 cup of butter over medium heat.
Add the onion, celery, and garlic. Sauté until the vegetables are softened, about 5 to 7 minutes.
4. Toss It Up: Toss in the sautéed veggies and stir.
Add the remaining bread mixture in the bowl, the dried sage, thyme, salt, pepper and parsley.

5. In a separate bowl, whisk together the beaten eggs and chicken broth. Pour this mixture over the bread mixture and stir until well combined. The mixture should be moist but not soupy. If it seems too dry, add a bit more chicken broth.

6. Transfer the mixture to the prepared baking dish. Drizzle the melted butter over the top.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and crispy.

8. Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh parsley, if desired.

9, Enjoy your delicious cornbread dressing!

9. Apple and Walnut Salad

I love the combination of sweet, juicy, crunchy apples and walnuts with the rich, creamy dressing and tender greens. The salad feels light and refreshing, but satisfying at the same time.

The contrast of textures and flavors is irresistible. It is not just healthy; it’s fun to eat and share with people.

Ingredients

4 cups mixed salad greens (such as arugula, spinach, and romaine)
2 large apples (Granny Smith or Honeycrisp), cored and thinly sliced
1/2 cup walnuts, toasted
1/4 cup dried cranberries
1/4 cup crumbled blue cheese or feta cheese
1/4 cup thinly sliced red onion
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp Dijon mustard
Salt and pepper, to taste

Instructions

1. Toss in a large bowl the mixed salad greens, sliced apples, walnuts, dried cranberries, blue cheese (or feta), and red onion.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt and pepper to make the dressing.
3. Pour the dressing over the greens and toss gently to ensure that all ingredients are well coated.
4. Eat straight away, making sure that each serving has a good combination of all ingredients. Bon appetit your fresh and crunchy Apple and Walnut Salad!

10. Parmesan Acorn Squash

Nothing beats the nutty flavor of Parmesan Acorn Squash for me. When the taste of the Parmesan fuses with the natural sweetness of the squash, I feel complete.

Parmesan Acorn Squash

Ingredients

2 medium acorn squashes
2 tbsp olive oil
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare Squash: Wash and halve the acorn squash.
   Remove and discard the seeds, then slice each half into 1-inch-thick wedges.
3. Roasted Season Squash Toss the diced squash with the olive oil, garlic powder, onion powder, dried thyme, salt and pepper until evenly coated.
4. Prep to Bake: Place seasoned squash wedges on a parchment-lined baking sheet in a single layer.
5. Bake: Bake in the preheated oven for 25 minutes.
6. Spread the Parmesan: Take out of the oven and sprinkle the squash evenly with grated Parmesan cheese.
7. Bake Some More: Place back in the oven and bake another 10-15 minutes or until squash is tender but not falling apart, and the cheese is golden and crisp.
8. Final Garnish and Plate: Take the dish out of the oven, garnish with fresh chopped parsley if you like, and serve warm.

11. Mashed Potatoes

I love the taste of that smoothness in a good comfort food. I’m talking about that buttery velvety taste.

I’m sure you’ll agree that it’s the texture that makes this side the best.

Ingredients

2 pounds russet potatoes, peeled and cut into chunks
1 cup whole milk
4 tablespoons unsalted butter
1/3 cup sour cream
Salt, to taste
Freshly ground black pepper, to taste
Optional: chopped fresh chives or parsley, for garnish

Instructions

1. Boil Potatoes: Add the potato chunks to a pot of cold water. Fill the pot with cold water, enough for the potatoes to be covered.
   Add a dash of salt to the water.
2. Boil Potatoes Bring up to a boil over medium high heat. Turn down the heat and simmer until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
3. Prepare the Cream Sauce: While the potatoes are cooking, heat the milk and butter together in a small pan.
   Warm over low heat until the butter has melted and the mixture is hot (do not let it boil).
4. Drain Potatoes: Drain the potatoes and return them to the warm pot or a very large mixing bowl.
5. Mash Potatoes: Mash the potatoes with a potato masher or a fork until you achieve the desired consistency.
6. Stir in milk mixture: Stir in the milk and butter mixture, a little at a time.

12. Stuffed Mushrooms

I love stuff food that impress . My favourite appetizer ever, I think are stuffed mushrooms.

The combination between the stuffing and the cheese with the mushroom is so delicious. It’s so yummy.

Stuffed Mushrooms

Ingredients

12 large white or cremini mushrooms
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
Salt and pepper to taste
2 tablespoons cream cheese, softened
1/4 teaspoon dried thyme (optional)
1/4 teaspoon dried oregano (optional)
Cooking spray or extra olive oil for greasing

Instructions

1. Preheat Oven: Preheat the oven to 375°F (190°C). Grease a baking sheet with cooking spray or olive oil.
2. Trim the Mushrooms: Wipe them clean with a damp paper towel.
   Cut off the stems and dice finely. Save the caps.
3. Sauté Aromatics: In a skillet over medium heat, heat the olive oil and add chopped mushroom stems, onion, and garlic.
   Saute until softened, about 5 minutes.
4. Creamy Filling: Put the sautéed mixture in a bowl with the bread crumbs, Parmesan cheese, parsley, cream cheese, thyme, oregano, salt and pepper.
5. Stuff Mushrooms: Scoop the filling into each mushroom cap, pressing slightly to mound the filling.
6. Bake: Arrange stuffed mushrooms on the prepared baking sheet. Bake for 15-20 minutes

13. Cinnamon Roasted Apples

It’s a warm, cozy smell and I love when the house smells like this treat. The smell reminds me of cool fall evenings and holidays spent with my family.

It’s a perfect quick dessert that I can make on the fly. The apples are soft and tender with just the right amount of cinnamon to make it sweet and comforting.

It’s the perfect way to enjoy the natural sweetness of the apples and it is a satisfying end to a meal.

Ingredients

4 large apples (such as Honeycrisp or Granny Smith)
2 tbsp melted butter or coconut oil
1 tbsp lemon juice
1/4 cup brown sugar or maple syrup
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt

Instructions

1. Preheat your oven to 375°F (190°C). To grease baking dish, use butter or cooking spray.
2. Peel, core, and slice the apples into evenly sized wedges.
3. Toss the apple slices in a large bowl with melted butter, lemon juice, brown sugar, cinnamon, nutmeg, and a pinch of salt.
4. Spread the apple slices in an even layer in the prepared baking dish.
5. Bake in the preheated oven for 25-30 minutes until the apples are tender and golden brown, stirring once or twice.
6. Remove from oven and allow to cool slightly before serving.
   Serve alongside or with vanilla ice cream. Enjoy your delicious fall side dish!