30 Delicious Side Dish Recipes You Should Make This Fall

Hi everyone! Welcome to the Fall season. Here, I’ve curated a list of my favorite simple Fall side dish recipes and why they’re perfect for dining this season. Each recipe uses simple and minimal ingredients, but they pack tons of flavor. Feel free to expand on these recipes in your own unique way!

Now let’s get into these flavor packed Fall side dish recipes! If you’re in interested in main dishes to be the star of your meal, check out 20 Fall Entrees to Elevate Your Kitchen! For drink ideas, check out our 10 Fall Beverages List that will help you spice up the season even more!

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Without further adieu, let’s get to it these classic side dishes!

Roasted Butternut Squash with Sage

Why it’s great for fall: Butternut squash is in season and provides a sweet, earthy flavor that pairs well with roasted herbs like sage, making it a warm, comforting Fall side dish.

Ingredients:

• 1 butternut squash (about 3 pounds, peeled, seeded, cubed)
• 2 tbsp olive oil
• Fresh sage leaves (about 8–10)
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes in olive oil, salt, and pepper.
3. Spread on a baking sheet with sage leaves.
4. Roast for 30–35 minutes until tender and caramelized.

Maple Glazed Brussels Sprouts

Why it’s great for fall: Brussels sprouts are harvested in the fall, and the sweetness of maple syrup enhances their natural bitterness, making them a perfect seasonal side dish.

Ingredients:

• 1 lb brussels sprouts (halved)
• 2 tbsp olive oil
• ¼ cup maple syrup
• 1 tbsp balsamic vinegar
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss brussels sprouts with olive oil, maple syrup, and balsamic vinegar.
3. Roast for 20–25 minutes until golden and tender.

Cranberry Walnut Salad with Goat Cheese

Why it’s great for fall: Cranberries are a fall favorite, and their tartness pairs beautifully with creamy goat cheese and crunchy walnuts for a vibrant autumn salad.

Ingredients:

• Mixed greens or other lettuce of choice
• ½ cup dried cranberries
• ½ cup walnuts (toasted)
• 4 oz goat cheese (crumbled)
• ¼ cup balsamic vinaigrette

Instructions:

1. Lightly toss greens with cranberries, walnuts, and goat cheese.
2. Drizzle with balsamic vinaigrette and serve.

Garlic Parmesan Mashed Potatoes

Why it’s great for fall: Mashed potatoes are the ultimate comfort food, and adding garlic and parmesan elevates them to an irresistible, hearty side dish perfect for fall meals.

Ingredients:

• 4 large russet potatoes (peeled, 1inch cubes)
• 4 cloves garlic (minced)
• ½ cup grated parmesan cheese
• 4 tbsp butter
• ½ cup milk or cream
• Salt & pepper to taste
• Parsley (optional, for garnish)

Instructions:

1. Boil potatoes until tender, about 15 minutes.
2. Drain and mash with garlic, parmesan, butter, and milk.
3. Season with salt and pepper.

Roasted Root Vegetables with Thyme

Why it’s great for fall: Root vegetables like carrots, parsnips, and potatoes are abundant in the fall and become tender and caramelized when roasted with fresh thyme.

Ingredients:

• 1 lb carrots (inch cubes or baby carrots)
• 1 lb potatoes (inch cubes)
• 2 tbsp olive oil
• Fresh thyme sprigs
• Garlic salt & pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss root vegetables with olive oil, garlic salt, pepper, and thyme.
3. Roast for 30–40 minutes, stirring halfway through.

Wild Rice Pilaf with Mushrooms

Why it’s great for fall: Mushrooms are in season during the fall, and their earthy flavors complement the nutty taste of wild rice, making this pilaf a satisfying, wholesome side.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth or chicken broth
• 1 cup mushrooms (sliced)
• 1 onion (chopped)
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Cook wild rice in vegetable broth according to package instructions.
2. Sauté onions and mushrooms in olive oil until soft.
3. Stir into cooked wild rice and season with salt and pepper.

Sweet Potato Casserole with Pecan Topping

Why it’s great for fall: Sweet potatoes are a fall staple, and this casserole with a crunchy pecan topping provides both a sweet and savory fall side dish that’s perfect for holiday dinners.

Ingredients:

• 4 large sweet potatoes (boiled, mashed)
• ½ cup brown sugar
• 1 tsp cinnamon
• 2 tbsp butter
• 1 cup pecans (chopped)
• ¼ cup maple syrup

Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix mashed sweet potatoes with brown sugar, cinnamon, and butter.
3. Top with pecans and drizzle with maple syrup.
4. Bake for 20–25 minutes.

Roasted Acorn Squash with Brown Sugar and Cinnamon

Why it’s great for fall: Acorn squash is in season and when roasted with brown sugar and cinnamon, it becomes a sweet, tender side dish that embodies the essence of autumn.

Ingredients:

• 1 acorn squash (halved, seeded)
• 2 tbsp butter
• 2 tbsp brown sugar
• 1 tsp cinnamon

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place squash halves in a baking dish, cut side up.
3. Fill with butter, brown sugar, and cinnamon.
4. Bake for 45–50 minutes until tender.

Herbed Farro Salad with Pomegranate Seeds

Why it’s great for fall: Farro is a hearty grain that pairs well with fall flavors like pomegranate seeds, adding texture and freshness to a fall meal.

Ingredients:

• 1 cup farro (cooked)
• ½ cup pomegranate seeds
• ¼ cup parsley (chopped)
• ¼ cup feta cheese (crumbled)
• 2 tbsp olive oil
• 1 tbsp lemon juice

Instructions:

1. Toss cooked farro with pomegranate seeds, parsley, and feta.
2. Drizzle with olive oil and lemon juice.

Caramelized Onion and Apple Stuffing

Why it’s great for fall: Apples are abundant in the fall, and when combined with caramelized onions, they create a sweet and savory fall side dish that pairs well with roasted meats.

Ingredients:

• 4 cups bread cubes (stale)
• 2 onions (sliced)
• 2 apples (peeled, chopped)
• 2 tbsp butter
• 1 cup vegetable broth
• 1 tsp thyme

Instructions:

1. Preheat oven to 350°F (175°C).
2. Sauté onions in butter until caramelized, about 10–15 minutes.
3. Stir in apples and cook until soft.
4. Combine with bread cubes, broth, and thyme.
5. Bake for 20–25 minutes.

Balsamic Roasted Beets

Why it’s great for fall: Beets are in season and pair well with balsamic vinegar for a tangy, earthy side dish.

Ingredients:

• 4 beets (peeled, cubed)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss beets in olive oil, vinegar, salt, and pepper.
3. Roast for 35–40 minutes until tender.

Creamed Spinach

Why it’s great for fall: Spinach thrives in cooler weather and is perfect when cooked down in cream for a rich, comforting side dish.

Ingredients:

• 1 lb fresh spinach
• 2 tbsp butter
• 1 clove garlic (minced or grated)
• 1 cup heavy cream
• ¼ cup Parmesan cheese
• Salt & pepper to taste

Instructions:

1. Sauté spinach in butter with garlic.
2. Add heavy cream and parmesan, simmer until thickened.

Honey Glazed Carrots

Why it’s great for fall: Carrots are in peak season, and glazing them with honey adds a natural sweetness that complements any fall meal.

Ingredients:

• 1 lb carrots (peeled, sliced)
• 2 tbsp butter
• 2 tbsp honey
• 1 teaspoon cinnamon
• 3 tablespoons brown sugar
• Salt & pepper to taste

Instructions:

1. Sauté carrots in butter until tender.
2. Drizzle with honey and season.

Sautéed Green Beans with Almonds

Why it’s great for fall: Green beans are harvested through the fall, and the addition of toasted almonds gives them a nice crunch.

Ingredients:

• 1 lb green beans (trimmed)
• ¼ cup sliced almonds (toasted)
• 2 tbsp butter
• 3 cloves of garlic, grated
• Salt & pepper to taste

Instructions:

1. Sauté green beans in butter for 6–8 minutes. Add the garlic halfway through.
2. Toss with toasted almonds and season.

Cornbread Stuffing with Sausage

Why it’s great for fall: Cornbread adds a sweet and savory element to traditional stuffing, perfect for fall side dishes.

Ingredients:

• 4 cups cornbread (cubed)
• ½ lb sausage (crumbled, cooked)
• 1 onion (chopped)
• 2 celery stalks (chopped)
• 1 cup chicken broth
• 1 tbsp fresh sage

Instructions:

1. Sauté onion, celery, and sausage until browned.
2. Mix with cornbread, broth, and sage.
3. Bake at 350°F (175°C) for 25 minutes.

Apple and Fennel Slaw

Why it’s great for fall: Apples and fennel are fall favorites, making this light, crisp slaw a perfect complement to hearty dishes.

Ingredients:

• 2 apples (thinly sliced)
• 1 fennel bulb (thinly sliced)
• 2 tbsp lemon juice
• ¼ cup olive oil

Instructions:

1. Toss apples and fennel with lemon juice, olive oil, salt, and pepper.

Pumpkin Risotto

Why it’s great for fall: Pumpkin is the star of fall, and risotto makes it creamy, comforting, and rich.

Ingredients:

• 1 cup Arborio rice (risotto)
• 2 cups pumpkin purée
• 4 cups vegetable broth
• 1 onion (chopped)
• 2 tbsp butter
• ½ cup parmesan cheese

Instructions:

1. Sauté onion in butter, then add rice.
2. Gradually stir in broth and pumpkin until rice is tender.
3. Stir in parmesan cheese.

Cauliflower Gratin

Why it’s great for fall: Cauliflower’s mild flavor makes it a great base for a creamy, cheesy gratin during the cooler months.

Ingredients:

• 1 head cauliflower (cut into florets)
• 1 cup cream
• 1 cup shredded cheese (Gruyère or cheddar)
• ½ cup breadcrumbs

Instructions:

1. Steam cauliflower, then place in a baking dish.
2. Preheat oven to 375°F (190°C).
3. Pour cream over and top with cheese and breadcrumbs.
4. Bake for 20–25 minutes.

Roasted Garlic and Rosemary Potatoes

Why it’s great for fall: Potatoes roasted with garlic and rosemary are simple yet packed with warming flavors perfect for the season.

Ingredients:

• 2 lbs potatoes (cubed)
• 3 cloves garlic (minced)
• 2 tbsp olive oil
• 1 tbsp fresh rosemary
• Salt & pepper to taste

Instructions:

1. Toss potatoes with garlic, rosemary, oil, salt, and pepper.
2. Roast at 400°F (200°C) for 30–35 minutes.

Sweet Corn and Pumpkin Fritters

Why it’s great for fall: Combining fall’s favorite pumpkin with sweet corn, these fritters are crispy, savory, and delicious.

Ingredients:

• 1 cup canned pumpkin
• 1 cup corn kernels
• 1 egg
• ½ cup flour
• Salt & pepper to taste
• Oil for frying

Instructions:

1. Mix pumpkin, corn, egg, flour, salt, and pepper.
2. Fry spoonfuls in hot oil until golden and crispy.

Cranberry Orange Relish

Why it’s great for fall: The tartness of cranberries is complemented by the brightness of fresh orange, making this relish a great fall side dish, particularly at Thanksgiving.

Ingredients:

• 1 bag fresh cranberries
• 1 orange (zested and juiced)
• ½ cup sugar

Instructions:

1. Pulse cranberries in a food processor with orange zest, juice, and sugar.

Maple Roasted Delicata Squash

Why it’s great for fall: Delicata squash is a sweet, mild fall vegetable that caramelizes beautifully when roasted with maple syrup.

Ingredients:

• 1 delicata squash (sliced)
• 2 tbsp maple syrup
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss squash with maple syrup, oil, salt, and pepper.
3. Roast for 20–25 minutes until golden.

Beet and Goat Cheese Salad

Why it’s great for fall: Earthy roasted beets combined with creamy goat cheese create a delicious fall salad.

Ingredients:

• 4 beets (roasted and sliced)
• 4 oz goat cheese (crumbled)
• Mixed greens
• 2 tbsp balsamic vinaigrette

Instructions:

1. Toss beets, goat cheese, and greens with vinaigrette.

Carrot Ginger Soup

Why it’s great for fall: This warming soup combines the sweetness of fall carrots with the zing of fresh ginger.

Ingredients:

• 1 lb carrots (chopped)
• 1 tbsp ginger (grated)
• 1 onion (chopped)
• 4 cups vegetable broth
• Salt & pepper to taste

Instructions:

1. Sauté onions and ginger in olive oil.
2. Add carrots and broth, simmer until tender.
3. Purée until smooth and season to taste.

Spiced Sweet Potatoes with Pomegranate

Why it’s great for fall: The natural sweetness of roasted sweet potatoes pairs beautifully with the tartness of pomegranate seeds.

Ingredients:

• 4 sweet potatoes (roasted)
• ½ cup pomegranate seeds
• 1 tsp cinnamon
• 2 tbsp olive oil
• Parsley (optional, for garnish)

Instructions:

1. Roast sweet potatoes until tender.
2. Drizzle with olive oil, sprinkle with cinnamon, and top with pomegranate seeds.

Parsnip Purée

Why it’s great for fall: Parsnips are a fall vegetable that become velvety and sweet when puréed.

Ingredients:

• 4 parsnips (peeled, chopped)
• 2 tbsp butter
• ½ cup cream
• Salt & pepper to taste

Instructions:

1. Boil parsnips until soft, then purée with butter, cream, salt, and pepper.

Spaghetti Squash with Garlic and Parmesan

Why it’s great for fall: Spaghetti squash is a versatile fall vegetable that takes on a rich flavor when combined with garlic and parmesan.

Ingredients:

• 1 spaghetti squash
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• ¼ cup parmesan cheese

Instructions:

1. Roast squash at 400°F (200°C) for 30–35 minutes.
2. Scrape flesh into strands and toss with garlic, olive oil, and parmesan.

Roasted Brussels Sprouts and Chestnuts

Why it’s great for fall: Chestnuts are a fall treat that add a rich, nutty flavor to roasted Brussels sprouts.

Ingredients:

• 1 lb Brussels sprouts (halved)
• ½ cup roasted chestnuts (chopped)
• 2 tbsp olive oil
• Salt & pepper to taste

Instructions:

1. Roast Brussels sprouts at 400°F (200°C) for 25 minutes.
2. Toss with chestnuts and season.

Sage and Brown Butter Gnocchi

Why it’s great for fall: Sage and brown butter are classic fall flavors that enhance the richness of gnocchi.

Ingredients:

• 1 lb gnocchi
• 4 tbsp butter
• 1 tbsp fresh sage (chopped)
• Salt & pepper to taste

Instructions:

1. Cook gnocchi according to package instructions.
2. In a pan, melt butter until it browns, then add sage.
3. Toss gnocchi in the brown butter and sage.

Cheesy Polenta with Roasted Vegetables

Why it’s great for fall: Polenta is creamy and hearty, making it an ideal base for roasted seasonal vegetables.

Ingredients:

• 1 cup polenta
• 4 cups water
• ½ cup shredded cheese (cheddar or parmesan)
• Assorted roasted vegetables (your choice)

Instructions:

1. Cook polenta in water until thick, stir in cheese.
2. Serve topped with roasted vegetables.

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That’s all for now! Be sure to let me know which recipes landed among your favorites below. Thanks for reading~~