Kelsey Perez
Fall is when the dinner table becomes the star of the show, isn’t it? Sure, summer has its charm with fresh salads and grilled everything, but autumn? Autumn is when we pull out all the stops and create those soul-warming, color-rich side dishes that make everyone linger at the table just a little bit longer.
There’s something magical about the way fall vegetables transform in the oven—how butternut squash caramelizes to golden perfection, how Brussels sprouts get those crispy edges that make people actually excited to eat their greens.
This collection of 32 fall side dishes celebrates everything we love about the season. From classics that’ll make your grandmother nod approvingly to modern twists that’ll have everyone asking for the recipe, these sides capture the essence of autumn in every bite.
Whether you’re planning a cozy family dinner or gearing up for holiday entertaining, these recipes will turn your table into a celebration of everything beautiful about fall.
Maple Glazed Brussels Sprouts with Bacon
Let’s be honest—Brussels sprouts have had a reputation problem for decades. But this recipe? This recipe is their redemption arc. The combination of sweet maple syrup and smoky bacon creates this incredible caramelized coating that makes even the most stubborn veggie skeptics come back for more.
The magic happens when you halve the Brussels sprouts and roast them cut-side down until they get those gorgeous golden edges. Then comes the bacon, crisped to perfection and crumbled over the top, followed by a drizzle of maple syrup that caramelizes in the oven heat.
What makes this so perfect for fall is how it takes a vegetable that’s at its absolute peak right now and turns it into something special. The maple syrup brings out the sprouts’ natural sweetness while the bacon adds that smoky richness that screams comfort food season.
Brown Butter Mashed Sweet Potatoes
These aren’t your average mashed sweet potatoes. The brown butter takes them from good to absolutely transcendent, adding this nutty, almost caramel-like flavor that makes you wonder why anyone ever makes regular mashed potatoes.
You start by browning butter in a small saucepan until it smells like toasted hazelnuts and turns this beautiful golden color. Meanwhile, sweet potatoes roast in the oven until they’re tender enough to mash with a fork. When you combine them with that brown butter, plus a touch of cream and a hint of warm spices like cinnamon and nutmeg, you get this silky, luxurious side dish that’s elegant enough for company but comforting enough for family dinner.
What makes this scream fall is how sweet potatoes are having their moment right now, and the brown butter adds this sophisticated depth that feels perfect for the season’s more refined comfort food vibe.
Roasted Root Vegetable Medley with Herbs
This is autumn on a sheet pan—carrots, parsnips, turnips, and beets all roasted together until they’re caramelized and tender. It’s simple, rustic, and absolutely gorgeous on the table.
The vegetables get tossed with olive oil, salt, pepper, and fresh herbs like rosemary and thyme before going into a hot oven. As they roast, their natural sugars caramelize and concentrate, creating these beautiful golden edges and intense flavors. The different vegetables cook at slightly different rates, so you get this wonderful variety of textures—some pieces crispy, others creamy.
This is fall perfection because it celebrates all the root vegetables that are at their peak right now. There’s something so satisfying about taking these humble, earthy vegetables and turning them into something that looks like it belongs in a fancy restaurant.
Butternut Squash Gratin with Gruyère
Think scalloped potatoes, but make it fall. This gratin layers thin slices of butternut squash with a rich cream sauce and plenty of Gruyère cheese, creating something that’s both elegant and deeply comforting.
The butternut squash gets sliced thin—a mandoline makes this easy, but a sharp knife works too. The layers get built up in a baking dish with cream that’s been seasoned with garlic, thyme, and nutmeg, then topped with grated Gruyère. As it bakes, the cream reduces and the cheese gets golden and bubbly, creating this incredible gratin that’s creamy on the inside with a gorgeous golden top.
What makes this so fall-appropriate is how it takes butternut squash—the season’s MVP vegetable—and elevates it into something special enough for holiday tables but approachable enough for regular dinner parties.
Cranberry Pecan Wild Rice Pilaf
This pilaf is like eating autumn in grain form. The wild rice has this wonderful nutty texture that pairs beautifully with tart cranberries and crunchy pecans, all brought together with warm spices and fresh herbs.
Wild rice takes longer to cook than regular rice, but that’s perfect because it gives all the flavors time to develop. The rice gets cooked in vegetable broth with onions and garlic, then finished with dried cranberries, toasted pecans, and fresh herbs like parsley and sage. The result is this incredibly flavorful pilaf that’s substantial enough to be a main dish for vegetarians but works beautifully as a side.
This screams fall because it combines all the season’s signature flavors—cranberries, pecans, warm herbs—in one dish that feels both hearty and elegant.
Honey Roasted Carrots with Thyme
Sometimes the simplest dishes are the most spectacular. These carrots get roasted with honey and fresh thyme until they’re caramelized and tender, creating this beautiful side dish that’s both elegant and comforting.
Baby carrots work best for this, but regular carrots cut into sticks are perfectly fine too. They get tossed with honey, olive oil, salt, pepper, and fresh thyme before going into a hot oven. As they roast, the honey caramelizes and the carrots become tender and sweet with these gorgeous golden edges.
What makes this perfect for fall is how carrots are at their sweetest right now, and the honey amplifies that natural sweetness while the thyme adds this earthy note that feels very seasonal.
Apple Cranberry Stuffing
This stuffing is what happens when traditional bread stuffing meets fall’s greatest hits, and the result is absolutely magical. The apples add sweetness and texture, while the cranberries provide these little bursts of tartness that keep things interesting.
Day-old bread gets cubed and toasted until golden, then combined with sautéed onions, celery, diced apples, and dried cranberries. The mixture gets moistened with vegetable broth and beaten eggs, seasoned with sage and thyme, then baked until the top is crispy and the inside is moist and flavorful.
This is fall comfort food at its finest because it takes the classic stuffing everyone expects and adds just enough seasonal flair to make it feel special without being too far from tradition.
Roasted Acorn Squash with Maple Butter
Acorn squash is one of fall’s most beautiful vegetables, and this preparation lets its natural beauty shine while adding just enough maple sweetness to make it irresistible.
The squash gets halved and roasted cut-side down until tender, then flipped and brushed with a mixture of butter, maple syrup, and warm spices like cinnamon and nutmeg. It goes back in the oven until the top is caramelized and gorgeous. The result is squash that’s creamy on the inside with a beautiful caramelized top.
What makes this so fall-appropriate is how acorn squash is having its moment right now, and the maple butter turns it into something that feels both rustic and refined.
Parmesan Roasted Green Beans
These green beans are like regular roasted green beans, but dressed up for the holidays. The Parmesan cheese gets all golden and crispy, creating this incredible contrast to the tender beans.
Fresh green beans get trimmed and tossed with olive oil, garlic, salt, and pepper before being roasted at high heat. Halfway through cooking, they get topped with grated Parmesan cheese and returned to the oven until the cheese is golden and the beans are tender with crispy edges.
This is perfect for fall because green beans are at their best right now, and the Parmesan adds this rich, nutty flavor that makes them feel special enough for holiday tables.
Sweet Potato and Apple Hash
This hash is breakfast food that works perfectly as a dinner side. The combination of sweet potatoes and apples creates this beautiful sweet-savory flavor that’s enhanced by crispy onions and fresh herbs.
Diced sweet potatoes get cooked in a large skillet with olive oil until they’re golden and tender. Then diced apples and onions get added, along with fresh thyme and a touch of brown sugar. Everything gets cooked together until the apples are tender and slightly caramelized and the sweet potatoes have crispy edges.
What makes this scream fall is how it combines two of the season’s signature ingredients in a way that feels both comforting and exciting.
Brussels Sprouts Caesar Salad
This salad takes the classic Caesar and gives it a fall makeover with shredded Brussels sprouts instead of romaine lettuce. The result is something that’s both familiar and surprising.
Fresh Brussels sprouts get shredded thin—either with a knife or a food processor—then tossed with homemade Caesar dressing, plenty of Parmesan cheese, and crunchy croutons. The Brussels sprouts soften slightly when dressed but maintain their texture, creating this incredible salad that’s both refreshing and substantial.
This is fall perfection because Brussels sprouts are at their peak right now, and using them raw shows off their crisp texture and slightly bitter flavor that pairs beautifully with rich Caesar dressing.
Hasselback Sweet Potatoes with Herb Butter
These sweet potatoes look incredibly impressive but are actually surprisingly easy to make. The hasselback technique creates all these crispy edges while keeping the inside creamy and tender.
Sweet potatoes get sliced almost all the way through, creating this accordion effect. They’re brushed with herb butter made with fresh rosemary, thyme, and garlic, then roasted until the edges are crispy and the inside is fluffy. The herb butter gets into all those slices, creating incredible flavor in every bite.
What makes this so fall-appropriate is how it takes sweet potatoes—which are having their moment right now—and turns them into something that looks restaurant-quality but is totally doable at home.
Creamed Spinach and Mushroom Casserole
This casserole takes the classic steakhouse side dish and makes it more substantial with the addition of mushrooms. It’s rich, creamy, and absolutely irresistible.
Fresh spinach gets wilted and mixed with sautéed mushrooms, then combined with a rich cream sauce made with garlic, nutmeg, and plenty of Parmesan cheese. The whole thing gets topped with buttery breadcrumbs and baked until golden and bubbly.
This is perfect for fall because mushrooms are at their peak right now, and the rich, creamy preparation feels exactly right for cooler weather comfort food.
Maple Glazed Delicata Squash
Delicata squash is the lazy person’s winter squash because you don’t have to peel it, but the results are anything but lazy. The maple glaze caramelizes beautifully, creating this gorgeous side dish.
The squash gets sliced into half-moons, seeds removed, then tossed with a maple syrup and butter mixture before roasting. As it cooks, the edges caramelize and the squash becomes tender and sweet. A sprinkle of toasted pumpkin seeds adds crunch.
What makes this scream fall is how delicata squash is one of autumn’s best-kept secrets, and the maple glaze makes it taste like the season in vegetable form.
Cornbread Stuffing with Sage Sausage
This stuffing combines two Southern favorites—cornbread and sausage—into something that’s perfect for fall tables. The cornbread adds sweetness and texture, while the sausage provides richness and flavor.
Day-old cornbread gets crumbled and mixed with crumbled cooked sausage, sautéed onions and celery, and plenty of fresh sage. Chicken broth and beaten eggs bind everything together, and it gets baked until the top is golden and crispy.
This is fall comfort food because it takes traditional stuffing and adds that cornbread sweetness that feels perfect for harvest season.
Roasted Beets with Goat Cheese and Walnuts
These beets are proof that sometimes the simplest preparations are the most elegant. The earthy sweetness of the beets pairs beautifully with creamy goat cheese and crunchy walnuts.
Whole beets get wrapped in foil and roasted until tender, then peeled and sliced. They’re arranged on a platter with crumbled goat cheese, toasted walnuts, and a drizzle of good balsamic vinegar. Fresh herbs like thyme or rosemary finish it off beautifully.
What makes this perfect for fall is how beets are at their peak right now, and the combination of flavors and textures creates something that’s both rustic and refined.
Scalloped Potatoes with Herbs
These scalloped potatoes are the ultimate comfort food side dish. Thin slices of potatoes get layered with a rich cream sauce and fresh herbs, then baked until golden and bubbly.
The key is slicing the potatoes thin and evenly—a mandoline makes this easy. They get layered in a baking dish with a cream sauce that’s been infused with garlic and fresh thyme, then topped with Gruyère cheese and baked until the top is golden and the potatoes are tender.
This screams fall because it’s the kind of rich, warming side dish that makes you want to stay inside on crisp autumn evenings.
Sautéed Kale with Golden Raisins and Pine Nuts
This kale preparation transforms the sometimes-tough green into something silky and delicious. The golden raisins add sweetness while the pine nuts provide crunch and richness.
Kale gets stemmed and chopped, then sautéed with garlic until it’s wilted and tender. Golden raisins and toasted pine nuts get stirred in, along with a splash of good olive oil and a squeeze of lemon juice. The result is kale that’s flavorful and satisfying.
What makes this fall-appropriate is how kale is at its best right now after the first frost, and the sweet-savory combination feels perfect for autumn.
Apple Cider Glazed Carrots
These carrots get braised in apple cider until they’re tender and glossy with a beautiful glaze. It’s a simple technique that creates incredibly flavorful results.
Baby carrots or regular carrots cut into sticks get cooked in apple cider with butter, brown sugar, and fresh thyme until the cider reduces to a glossy glaze and the carrots are tender. The apple cider adds this subtle fruity sweetness that’s different from honey or maple syrup.
This is fall perfection because it uses apple cider—one of autumn’s signature flavors—to transform simple carrots into something special.
Wild Mushroom and Barley Risotto
This risotto uses barley instead of rice, creating a heartier, nuttier grain dish that’s perfect for fall. The wild mushrooms add earthiness and richness that make this substantial enough to be a main dish.
Pearl barley gets cooked risotto-style with warm vegetable broth added gradually while stirring. Sautéed wild mushrooms, onions, and garlic get stirred in, along with fresh herbs and plenty of Parmesan cheese. The result is creamy, satisfying, and deeply flavorful.
What makes this so fall-appropriate is how wild mushrooms are at their peak right now, and barley has this hearty, warming quality that’s perfect for cooler weather.
Honey Thyme Roasted Butternut Squash
This butternut squash preparation is elegantly simple but incredibly flavorful. The honey brings out the squash’s natural sweetness while the thyme adds an earthy note.
Cubed butternut squash gets tossed with honey, olive oil, salt, pepper, and fresh thyme before roasting at high heat until caramelized and tender. The honey creates these beautiful golden edges while the thyme infuses the squash with flavor.
This screams fall because butternut squash is autumn’s superstar vegetable, and this preparation lets its natural beauty and flavor shine.
Cranberry Orange Green Bean Salad
This green bean salad is fresh and bright, perfect for balancing richer fall dishes. The cranberries add tartness while the orange brings brightness and the almonds provide crunch.
Fresh green beans get blanched until crisp-tender, then tossed with dried cranberries, toasted almonds, and a simple vinaigrette made with orange juice and zest. It’s refreshing but still feels seasonal thanks to the cranberries.
What makes this perfect for fall is how it uses cranberries—one of autumn’s signature ingredients—in a fresh, unexpected way that brightens up the fall table.
Brown Sugar Glazed Acorn Squash
This acorn squash gets roasted with brown sugar and butter until it’s caramelized and tender. It’s simple but incredibly satisfying, like eating autumn in vegetable form.
Acorn squash gets halved and scored, then topped with brown sugar, butter, and warm spices like cinnamon and nutmeg before roasting. The brown sugar caramelizes as it cooks, creating this gorgeous glaze that soaks into the squash.
This is fall comfort food because acorn squash is at its peak right now, and the brown sugar glaze makes it taste like a side dish version of sweet potato casserole.
Roasted Cauliflower with Tahini Drizzle
This cauliflower gets roasted until golden and crispy, then finished with a creamy tahini sauce that adds richness and Middle Eastern flavor. It’s healthy but feels indulgent.
Cauliflower florets get tossed with olive oil and spices like cumin and paprika before roasting at high heat until golden and slightly charred. The tahini sauce is made with tahini, lemon juice, garlic, and a touch of honey, creating this creamy drizzle that transforms the roasted cauliflower.
What makes this fall-appropriate is how cauliflower is at its best right now, and the tahini adds richness that feels perfect for comfort food season.
Apple and Walnut Quinoa Salad
This quinoa salad feels both healthy and indulgent, with crisp apples, crunchy walnuts, and dried cranberries all tossed in a maple vinaigrette. It’s substantial enough to be a light main dish but works beautifully as a side.
Cooked quinoa gets combined with diced apples, toasted walnuts, dried cranberries, and fresh herbs, then tossed with a vinaigrette made with apple cider vinegar, maple syrup, and Dijon mustard. The result is something that’s both satisfying and refreshing.
This screams fall because it combines apples, walnuts, and cranberries—three of autumn’s greatest hits—in one dish that feels both wholesome and special.
Garlic Herb Hasselback Potatoes
These potatoes look incredibly impressive but are surprisingly simple to make. The hasselback technique creates all these crispy edges while the garlic herb butter gets into every slice.
Russet or Yukon potatoes get sliced almost all the way through, creating the accordion effect. They’re brushed with garlic herb butter and roasted until the edges are crispy and the inside is fluffy. The slices create more surface area for the butter to penetrate.
What makes this perfect for fall is how it takes humble potatoes and turns them into something that looks restaurant-quality but is totally doable for home cooks.
Maple Dijon Roasted Brussels Sprouts
These Brussels sprouts get roasted with a maple Dijon glaze that creates the perfect balance of sweet and tangy flavors. It’s a sophisticated take on the classic roasted Brussels sprouts.
Halved Brussels sprouts get tossed with a mixture of maple syrup, Dijon mustard, olive oil, salt, and pepper before roasting until caramelized and tender. The maple syrup caramelizes while the Dijon adds this sharp note that balances the sweetness.
This is fall perfection because Brussels sprouts are at their peak right now, and the maple Dijon combination feels sophisticated enough for holiday entertaining.
Sweet Potato and Black Bean Salad
This salad is hearty enough to be a main dish but works beautifully as a side. The combination of roasted sweet potatoes and black beans creates something that’s both satisfying and nutritious.
Cubed sweet potatoes get roasted until caramelized, then combined with black beans, diced bell peppers, red onion, and fresh cilantro. The dressing is made with lime juice, cumin, and a touch of honey, creating something that’s both fresh and warming.
What makes this so fall-appropriate is how sweet potatoes are having their moment right now, and the warm spices feel perfect for the season’s comfort food cravings.
Creamy Polenta with Parmesan
This polenta is like the Italian cousin of mashed potatoes—creamy, rich, and incredibly comforting. The Parmesan adds nutty richness while the cream makes it luxurious.
Coarse cornmeal gets cooked slowly in a mixture of water and milk, stirring constantly until it’s thick and creamy. Butter and grated Parmesan get stirred in at the end, creating this incredibly rich and satisfying side dish.
This screams fall because polenta has this warming, comforting quality that’s perfect for cooler weather, and it pairs beautifully with all the hearty fall mains.
Balsamic Glazed Rainbow Carrots
These carrots are almost too pretty to eat. Using rainbow carrots creates this gorgeous presentation, while the balsamic glaze adds sophisticated flavor that makes them perfect for entertaining.
Rainbow carrots get roasted whole until tender, then finished with a balsamic glaze that reduces down to a glossy coating. Fresh herbs like thyme or rosemary add the finishing touch.
What makes this perfect for fall is how carrots are at their sweetest right now, and the balsamic glaze adds this sophisticated note that elevates them from everyday side dish to special occasion worthy.
Stuffed Portobello Mushrooms with Herbs
These mushrooms are meaty enough to satisfy vegetarians but work beautifully as a side dish for meat-eaters too. The herb stuffing is fragrant and flavorful, turning the mushrooms into something special.
Large Portobello mushroom caps get cleaned and stemmed, then filled with a mixture of breadcrumbs, fresh herbs, garlic, and Parmesan cheese. They get baked until the mushrooms are tender and the stuffing is golden.
This is fall comfort food because mushrooms are at their peak right now, and the herb stuffing feels like everything good about autumn cooking.
Caramelized Onion and Gruyère Tart
This tart is like a sophisticated version of onion rings. The onions get caramelized until sweet and jammy, then baked in a buttery pastry crust with plenty of Gruyère cheese.
Yellow onions get cooked low and slow until they’re golden and caramelized, which takes patience but is so worth it. They get mixed with beaten eggs and cream, poured into a pastry shell, topped with Gruyère, and baked until golden.
What makes this so fall-appropriate is how it takes simple onions and transforms them into something elegant enough for special occasions but comforting enough for family dinners.
These 32 fall side dishes prove that autumn is really about the supporting cast. While turkey and roasts get all the attention, it’s these sides that make the meal memorable. They capture everything we love about fall—the warm spices, the seasonal produce, the comfort food feelings that come with cooler weather.
