Fall offers a bounty of flavors and textures that can elevate any meal. In this guide, we explore 24 vibrant side dishes perfect for autumn. Each recipe features the season’s best ingredients with easy-to-follow instructions that bring warmth and comfort to your table.
1. Roasted Butternut Squash Medley
Butternut squash shines in fall. Its sweet, nutty flavor pairs beautifully with warming spices.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon nutmeg
– 1 tablespoon brown sugar
Instructions:
1. Preheat your oven to 400°F.
2. Toss the squash with olive oil, salt, nutmeg, and brown sugar.
3. Spread evenly on a baking sheet.
4. Roast for 25-30 minutes, stirring halfway, until tender.
2. Crispy Oven-Roasted Brussels Sprouts
Brussels sprouts can be a treat when roasted to golden perfection.
Ingredients:
– 1 lb Brussels sprouts, halved
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F.
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Roast for 15-20 minutes until crisp on the outside and tender inside.
4. Serve warm for a delightful, nutritious crunch.
3. Creamy Pumpkin Soup
A smooth, velvety pumpkin soup offers a perfect blend of sweetness and spice.
Ingredients:
– 1 can pure pumpkin puree
– 1 cup vegetable broth
– 1/2 cup coconut milk
– 1/2 teaspoon cinnamon
– Salt and pepper to taste
Instructions:
1. Combine pumpkin puree, vegetable broth, coconut milk, and cinnamon in a saucepan.
2. Stir over medium heat until well mixed.
3. Season with salt and pepper.
4. Simmer for 10 minutes and blend until smooth.
4. Glazed Carrots
A simple dish where carrots turn irresistibly sweet.
Ingredients:
– 1 lb carrots, sliced diagonally
– 2 tablespoons unsalted butter
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. In a pan, melt butter over medium heat.
2. Add carrots and a dash of salt.
3. Drizzle with honey and sauté until carrots are tender and shiny.
4. Serve hot.
5. Creamed Corn
This dish balances textures with bursts of fresh corn kernels in a smooth, creamy sauce.
Ingredients:
– 2 cups fresh corn kernels
– 1 cup heavy cream
– 2 tablespoons butter
– Salt and pepper
Instructions:
1. Melt butter in a pan.
2. Add corn and stir for 3-4 minutes.
3. Pour in heavy cream and cook until thickened.
4. Season to taste and serve immediately.
6. Fried Okra Bites
For a true Southern twist, fried okra offers a crunchy exterior with tender inside.
Ingredients:
– 1 lb okra, sliced
– 1 cup buttermilk
– 1 cup cornmeal
– Salt and pepper
– Oil for frying
Instructions:
1. Soak okra slices in buttermilk for 5 minutes.
2. Dredge in cornmeal seasoned with salt and pepper.
3. Fry in hot oil until golden.
4. Drain on paper towels and serve warm.
7. Cheesy Cauliflower Casserole
This creamy casserole transforms the humble cauliflower into a hearty side dish.
Ingredients:
– 1 head cauliflower, cut into florets
– 1/2 cup cream cheese
– 1/2 cup shredded Gruyere
– 3 slices bacon, crisped and crumbled
– Salt and pepper
Instructions:
1. Preheat oven to 375°F.
2. Steam cauliflower until just tender.
3. Mix cauliflower with cream cheese, Gruyere, bacon, salt, and pepper.
4. Transfer to a baking dish and bake for 20 minutes until bubbly.
8. Savory Stuffing for Fall
A well-loved recipe that pairs with poultry or stands strong on its own.
Ingredients:
– 4 cups cubed bread
– 1 cup onion, diced
– 1 cup celery, sliced
– 2 cups vegetable broth
– 1 tablespoon dried sage
– Salt and pepper
Instructions:
1. Sauté onion and celery until soft.
2. Mix in bread cubes and dried sage.
3. Pour in vegetable broth, stirring well.
4. Bake at 350°F for 25 minutes until slightly crispy on top.
9. Red Potato Mash with a Twist
Mashed potatoes receive new life with red potatoes that offer texture and flavor.
Ingredients:
– 2 lbs red potatoes, diced
– 1/4 cup butter
– 1/2 cup milk
– Salt, pepper, and a dash of garlic powder
Instructions:
1. Boil potatoes until tender.
2. Drain and mash with butter and milk.
3. Season to taste.
4. Serve as a comforting accompaniment.
10. Grilled Eggplant with Herbs
Eggplant grilled to perfection provides a smoky, tender, and flavorful side dish.
Ingredients:
– 1 eggplant, sliced
– 2 tablespoons olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon basil
– Salt and pepper
Instructions:
1. Brush eggplant slices with olive oil and herbs.
2. Grill over medium heat until tender and charred.
3. Season with salt and pepper.
4. Drizzle with a little extra olive oil before serving.
11. Sweet Potato Casserole with Crunchy Streusel
A twist on a Thanksgiving classic, layered with unique textures.
Ingredients:
– 3 cups mashed sweet potatoes
– 1/2 cup brown sugar
– 1/4 cup butter
– 1 cup pecans, roughly chopped
– 1/2 cup rolled oats
Instructions:
1. Preheat oven to 350°F.
2. Spread mashed sweet potatoes in a casserole dish.
3. Mix oats, pecans, brown sugar, and butter for the streusel.
4. Crumble streusel on top and bake for 25 minutes.
12. Roasted Asparagus with Parmesan
Light and crisp asparagus is elevated with a robust seasoning of herbs and cheese.
Ingredients:
– 1 bunch asparagus, trimmed
– 1 tablespoon olive oil
– 1/4 cup grated Parmesan
– 1 teaspoon lemon zest
– Salt and pepper
Instructions:
1. Preheat oven to 400°F.
2. Toss asparagus with olive oil, salt, and pepper.
3. Roast for 10-12 minutes.
4. Sprinkle Parmesan and lemon zest before serving.
13. Caramelized Onion and Butternut Squash Bake
A warm medley that combines sweetness with a crunchy topping.
Ingredients:
– 2 cups butternut squash, cubed
– 1 large onion, thinly sliced
– 3 tablespoons butter
– 1 cup crushed Ritz crackers
Instructions:
1. Caramelize onions in butter over low heat until golden.
2. Mix with butternut squash cubes.
3. Top with crushed crackers.
4. Bake at 375°F for 25 minutes until the topping is crisp.
14. Roasted Mixed Fall Vegetables
Colorful squash, carrots, parsnips, and shallots are tossed in a fragrant blend of garlic and rosemary.
Ingredients:
– 2 cups squash, cubed
– 1 cup carrots, sliced
– 1 cup parsnips, diced
– 4 shallots, quartered
– 3 tablespoons olive oil
– 1 teaspoon garlic granules
– 1 teaspoon rosemary
– Salt and pepper
Instructions:
1. Preheat oven to 400°F.
2. Mix all vegetables with olive oil, garlic, rosemary, salt, and pepper.
3. Spread on a baking sheet.
4. Roast for 30 minutes, stirring once.
15. Maple Glazed Pumpkin Wedges
Enhance the natural sweetness of pumpkin with a glaze infused with fall spices.
Ingredients:
– 1 small sugar pie pumpkin, cut into wedges
– 2 tablespoons maple syrup
– 1 tablespoon brown sugar
– 1/2 teaspoon cinnamon
Instructions:
1. Preheat oven to 400°F.
2. Coat pumpkin wedges with maple syrup, brown sugar, and cinnamon.
3. Roast for 20 minutes until tender.
4. Serve as a sweet complement to any meal.
16. Carrot Casserole with Crunchy Topping
A colorful dish that perfectly balances sweet and savory naturally.
Ingredients:
– 4 cups grated carrots
– 1/2 cup cream
– 1/4 cup breadcrumbs or croutons
– Salt, pepper, and a pinch of thyme
Instructions:
1. Mix grated carrots with cream, salt, pepper, and thyme.
2. Transfer into a casserole dish.
3. Top with breadcrumbs or croutons.
4. Bake at 375°F for 20 minutes until bubbly and golden.
17. Mashed Sweet Potatoes with Brown Butter
Elevate sweet potatoes with the nutty aroma of browned butter.
Ingredients:
– 3 cups mashed sweet potatoes
– 3 tablespoons butter
– 2 teaspoons maple syrup
– Salt and pepper
Instructions:
1. Brown butter in a small pan over medium heat.
2. Stir the brown butter and maple syrup into mashed sweet potatoes.
3. Season with salt and pepper.
4. Serve warm for a rich flavor combination.
18. Crispy Zucchini Fries
Lightly battered and fried zucchini creates a crunchy side that pairs well with dips.
Ingredients:
– 2 zucchinis, cut into sticks
– 1 cup flour
– 1 cup water
– Salt and pepper
– Vegetable oil for frying
Instructions:
1. Prepare a simple batter from flour, water, salt, and pepper.
2. Dip zucchini sticks in the batter.
3. Fry in hot oil until golden.
4. Drain on paper towels and serve with ranch or marinara.
19. Butternut Squash Fritters
Fritters made with shredded butternut squash bring a unique blend of crisp and tender textures.
Ingredients:
– 2 cups shredded butternut squash
– 1 egg
– 1/3 cup flour
– 1 teaspoon paprika
– Salt and pepper
– Oil for frying
Instructions:
1. Mix shredded squash with egg, flour, paprika, salt, and pepper.
2. Form small fritters.
3. Fry in oil until golden on both sides.
4. Drain and serve with a dollop of sour cream.
20. Decadent Mac and Cheese
Mac and cheese stands as an all-time favorite that can be both a hearty meal or a side dish.
Ingredients:
– 2 cups cooked macaroni
– 1 1/2 cups shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– Salt and pepper
Instructions:
1. Combine cooked macaroni with butter and milk in a saucepan.
2. Stir in cheddar cheese until melted.
3. Season with salt and pepper.
4. Serve warm for a comforting experience.
21. Creamed Spinach Deluxe
Spinach in a creamy, savory sauce can transform simple leaves into a standout dish.
Ingredients:
– 2 cups fresh spinach, roughly chopped
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 garlic clove, minced
– Salt and pepper
Instructions:
1. Sauté garlic in butter until fragrant.
2. Add spinach and cook until wilted.
3. Pour in heavy cream and stir until the sauce thickens.
4. Season to taste and serve immediately.
22. Corn Pudding
Corn pudding is a classic that delivers both creamy and sweet elements to your fall feast.
Ingredients:
– 2 cups corn kernels
– 1 cup cornmeal
– 1 cup milk
– 2 eggs, beaten
– Salt, pepper, and a pinch of sugar
Instructions:
1. Preheat oven to 350°F.
2. Mix all ingredients in a large bowl.
3. Pour into a greased baking dish.
4. Bake for 35-40 minutes until set and lightly browned.
23. Roasted Acorn Squash
This vegan-friendly dish brings out the sweet and savory side of acorn squash with a simple seasoning.
Ingredients:
– 2 acorn squashes, halved and seeded
– 3 tablespoons brown sugar
– 3 tablespoons butter (or coconut oil)
– 1/2 teaspoon cinnamon
– Salt to taste
Instructions:
1. Preheat oven to 400°F.
2. Brush acorn squash halves with a blend of brown sugar, butter, cinnamon, and salt.
3. Roast for 30-35 minutes until tender.
4. Scoop out the flesh or serve as is.
24. Spinach and Parmesan Vegetable Gratin
This gratin combines vegetables, fresh spinach, and parmesan for a creamy, baked side that pairs beautifully with meat or pasta dishes.
Ingredients:
– 3 cups mixed vegetables (such as broccoli, carrots, and zucchini)
– 2 cups spinach, roughly chopped
– 1 cup grated Parmesan cheese
– 1 cup cream
– Salt and pepper
– 1/2 teaspoon dried thyme
Instructions:
1. Preheat oven to 375°F.
2. Blanch mixed vegetables for 3 minutes.
3. In a baking dish, layer the vegetables with spinach.
4. Pour cream over the mixture and sprinkle Parmesan cheese, thyme, salt, and pepper.
5. Bake for 20-25 minutes until the top is golden and bubbly.
Final Tips for a Successful Fall Dinner
- Plan Ahead: Many of these recipes can be made ahead, so use your time wisely.
- Seasonal Ingredients: Source fresh produce for the best flavor and texture.
- Mix and Match: Combine these items based on flavor, texture, and color to create a balanced table.
- Experiment: Feel free to adjust spices and ingredients to suit your taste or dietary needs.
With these 24 fantastic fall side dishes, you can create a vibrant and satisfying spread. Whether hosting a holiday feast or a simple family dinner, each dish offers comfort, creativity, and culinary warmth. Enjoy the burst of autumn flavors and the joy of a home-cooked meal.
24 Fantastic Fall Side Dishes
These easy fall side dishes will be the stars of your autumn table! They include Brussels sprouts and pumpkin soup. I know you’ll fall in love with them. If you want something extra special, try this cauliflower cheese recipe!
Ingredients
- salt and black pepper, to taste
- 1/2 teaspoon salt
- 1 1/4 cup aged cheddar cheese, grated, well packed (divided)
- 2 -3 tablespoons olive oil
- 1 large cauliflower head (or 2 small)
- 1/2 teaspoon black pepper
- 4 tablespoons butter, unsalted
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 1 cup Gruyere cheese, grated, well packed
- 1 cup whole milk
Instructions
- Preheat the oven to 425°F. Lightly grease an 8-9-inch casserole dish.
- Remove the stem and leaves from the cauliflower head. Cut out the core. Cut into large florets.
- Place the florets in a large bowl. Toss with the olive oil, salt, and pepper.
- Transfer the cauliflower to a baking sheet. Roast for 20-30 minutes, depending on the size.
- Take the cauliflower out of the oven. Turn the temperature down to 400°F.
- In a large saucepan, melt the butter over medium heat. Then, sprinkle the flour over the melted butter. Whisk the mixture into a thick paste.
- Cook while stirring constantly for 2-3 minutes. Then, reduce the heat to low. Add a small amount of milk. Whisk until smooth.
- Slowly add the milk. Then, add the cream while whisking constantly. Continue whisking until the sauce is smooth.
- Stir until the sauce thickens. Remove the pot from the heat.
- Add the cheese, 1/4 cup at a time. Stir well between each addition until melted. Reserve 1/4 cup of cheddar for the top.
- If the cheese does not melt, put the pot back on the stove. Use low heat for 2-3 minutes. Stir constantly.
- Taste the sauce. Mix in the salt and pepper if needed.
- Add the roasted cauliflower to the pot. Mix well until it is fully coated.
- Transfer the cauliflower mix to the casserole dish. Sprinkle over the remaining cheese. Bake for 20-30 minutes or until bubbly.
- Let the dish stand for 5 minutes. Then serve. Enjoy!
