Fall is the perfect time to enjoy hearty and comforting side dishes that celebrate the flavors of the season. From roasted vegetables to creamy casseroles, fall side dishes add warmth and richness to any meal. As the leaves change and the weather cools, these dishes will bring the cozy feeling of autumn right to your table.

Ingredients like butternut squash, sweet potatoes, Brussels sprouts, and apples are in season during the fall, making them the star of many dishes. These fall favorites are often paired with spices like cinnamon, herbs like sage, or sweet additions like maple syrup to create a delicious balance of flavors. Whether you’re making a holiday feast or just a family dinner, these side dishes are sure to please everyone.

With so many tasty options, fall side dishes can be easy to make and full of flavor. Roasted vegetables, creamy mashed potatoes, and savory stuffing are just a few dishes that bring out the best in seasonal produce. No matter what you’re cooking, these 35 fall side dishes will make your meals feel extra special and perfect for the season!

1. Roasted Butternut Squash with Sage

Roasting brings out the sweetness of butternut squash, and when paired with crispy sage, it’s a classic fall side dish that’s full of flavor.

Ingredients:

• 1 large butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp fresh sage, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash with olive oil, sage, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes or until tender and caramelized.

2. Maple Glazed Brussels Sprouts

These crispy Brussels sprouts are roasted and drizzled with a sweet maple glaze, making them a perfect sweet-and-savory fall side dish.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tbsp olive oil
• 2 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Roast for 20-25 minutes until crispy.
4. Drizzle with maple syrup before serving.

3. Sweet Potato Casserole with Pecans

A comforting side dish that’s perfect for fall. Mashed sweet potatoes are topped with a crunchy pecan topping, making it sweet and satisfying.

Ingredients:

• 4 large sweet potatoes, peeled and cubed
• 1/4 cup brown sugar
• 1/4 cup butter, melted
• 1/2 cup pecans, chopped
• 1/2 tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C).
2. Boil the sweet potatoes until tender, then mash with brown sugar and butter.
3. Transfer to a baking dish and top with chopped pecans and cinnamon.
4. Bake for 20 minutes until golden and heated through.

4. Caramelized Onions and Mushrooms

This simple side dish of caramelized onions and mushrooms pairs perfectly with roast meats and is full of savory fall flavors.

Ingredients:

• 2 large onions, thinly sliced
• 8 oz mushrooms, sliced
• 2 tbsp butter
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil and butter in a pan over medium heat.
2. Add onions and cook for 10 minutes, stirring occasionally, until caramelized.
3. Add mushrooms and cook until browned and tender, about 5 minutes.
4. Season with salt and pepper, then serve.

5. Roasted Carrots with Thyme

Sweet and earthy roasted carrots seasoned with thyme make a delicious and colorful fall side dish.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp olive oil
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots with olive oil, thyme, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes until tender and caramelized.

6. Creamy Pumpkin Risotto

This creamy pumpkin risotto is rich, comforting, and full of fall flavors. The pumpkin puree adds a velvety texture to the risotto.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth, warmed
• 1/2 cup pumpkin puree
• 1/4 cup Parmesan cheese, grated
• 1 tbsp butter
• 1 onion, finely chopped

Instructions:

1. In a large pan, sauté onions in butter until softened.
2. Add rice and cook for 2 minutes, stirring to coat with butter.
3. Gradually add warmed broth, 1 cup at a time, stirring until absorbed.
4. Stir in pumpkin puree and Parmesan cheese.
5. Continue cooking until the risotto is creamy and the rice is tender.

7. Apple Cranberry Salad

A refreshing fall salad made with crisp apples, tart cranberries, and a honey mustard dressing. It’s light and balances out richer fall dishes.

Ingredients:

• 2 apples, thinly sliced
• 1/2 cup dried cranberries
• 1/4 cup pecans, toasted
• 4 cups mixed greens
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey mustard

Instructions:

1. In a small bowl, whisk together olive oil, apple cider vinegar, and honey mustard.
2. In a large bowl, toss mixed greens, apples, cranberries, and pecans.
3. Drizzle with the dressing and serve.

8. Mashed Parsnips

Creamy and slightly sweet, mashed parsnips are a great alternative to mashed potatoes and pair wonderfully with roast meats.

Ingredients:

• 2 lbs parsnips, peeled and chopped
• 1/4 cup heavy cream
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Boil the parsnips in salted water until tender, about 15 minutes.
2. Drain and mash with butter and cream.
3. Season with salt and pepper and serve warm.

9. Baked Acorn Squash with Brown Sugar

This simple baked acorn squash is sweetened with brown sugar and butter, making it a sweet and comforting fall side dish.

Ingredients:

• 2 acorn squashes, halved and seeded
• 2 tbsp brown sugar
• 2 tbsp butter, melted
• Pinch of cinnamon

Instructions:

1. Preheat oven to 400°F (200°C).
2. Brush the squash halves with melted butter and sprinkle with brown sugar and cinnamon.
3. Place the squash, cut side up, on a baking sheet and bake for 45-50 minutes until tender.

10. Maple Roasted Root Vegetables

A medley of root vegetables roasted with a maple glaze is a perfect, hearty side dish for any fall meal.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 lb parsnips, peeled and chopped
• 2 tbsp maple syrup
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots and parsnips with olive oil, maple syrup, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.

11. Garlic Parmesan Roasted Potatoes

These crispy roasted potatoes are seasoned with garlic and Parmesan, making them a delicious and savory fall side dish that pairs well with any main course.

Ingredients:

• 2 lbs baby potatoes, halved
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the halved potatoes with olive oil, garlic, salt, and pepper.
3. Spread them on a baking sheet and roast for 25-30 minutes until crispy and golden.
4. Sprinkle with Parmesan cheese before serving.

12. Honey Glazed Carrots

Sweet and tender, these honey-glazed carrots are simple yet flavorful, and they bring a touch of sweetness to your fall meal.

Ingredients:

• 1 lb carrots, peeled and cut into sticks
• 2 tbsp butter
• 2 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a skillet, melt butter over medium heat.
2. Add carrots and cook, stirring frequently, until tender, about 10 minutes.
3. Stir in honey and cook for another 2-3 minutes until glazed.
4. Season with salt and pepper before serving.

13. Cornbread with Jalapeños

Cornbread is a classic fall side dish, but adding jalapeños gives it a bit of a spicy kick. It’s a great companion to chili or roasted meats.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1 cup buttermilk
• 1 egg
• 1/4 cup melted butter
• 2 jalapeños, chopped

Instructions:

1. Preheat oven to 400°F (200°C) and grease a baking pan.
2. In a bowl, whisk together cornmeal, flour, sugar, and baking powder.
3. Stir in buttermilk, egg, and melted butter until combined.
4. Fold in the chopped jalapeños.
5. Pour the batter into the prepared pan and bake for 20-25 minutes.

14. Roasted Cauliflower with Lemon

This roasted cauliflower is a light and refreshing fall side dish, with the tang of lemon balancing the caramelized flavors of the roasted vegetable.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss cauliflower florets with olive oil, lemon juice, zest, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.
4. Serve warm with an extra sprinkle of lemon zest.

15. Creamed Spinach

Rich and creamy, creamed spinach is a classic fall comfort food that pairs perfectly with roasted meats or served on its own.

Ingredients:

• 1 lb fresh spinach
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp butter
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. In a large pan, melt butter over medium heat and sauté garlic until fragrant.
2. Add spinach and cook until wilted about 3 minutes.
3. Stir in heavy cream and Parmesan cheese, and cook until thickened.
4. Season with salt and pepper before serving.

16. Apple and Fennel Slaw

This crisp and refreshing apple and fennel slaw adds a light touch to heavier fall meals with its crunchy texture and slightly sweet flavor.

Ingredients:

• 2 apples, thinly sliced
• 1 fennel bulb, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the apples and fennel slices.
2. In a small bowl, whisk together apple cider vinegar, olive oil, salt, and pepper.
3. Toss the apple and fennel mixture with the dressing.
4. Serve immediately or refrigerate for up to 1 hour for flavors to meld.

17. Herbed Wild Rice Pilaf

This wild rice pilaf, packed with fresh herbs and earthy flavors, is a perfect fall side dish to complement roasted meats and vegetables.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable or chicken broth
• 1/4 cup slivered almonds
• 2 tbsp chopped parsley
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the wild rice in the broth according to package instructions.
2. In a pan, toast the slivered almonds until golden.
3. Once the rice is cooked, toss with olive oil, parsley, almonds, salt, and pepper.
4. Serve warm as a side dish.

18. Cheesy Baked Zucchini Casserole

This cheesy zucchini casserole is a creamy and comforting fall side dish that’s packed with flavor and topped with a crispy breadcrumb crust.

Ingredients:

• 4 zucchinis, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp butter, melted
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Arrange the zucchini slices in a greased baking dish.
3. In a bowl, combine cheddar cheese, breadcrumbs, Parmesan cheese, butter, salt, and pepper.
4. Sprinkle the mixture over the zucchini.
5. Bake for 20-25 minutes until bubbly and golden brown.

19. Roasted Beets with Goat Cheese

Roasting brings out the natural sweetness of beets, and pairing them with creamy goat cheese creates a flavorful and colorful fall side dish.

Ingredients:

• 4 large beets, peeled and diced
• 2 tbsp olive oil
• 1/4 cup goat cheese, crumbled
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the diced beets with olive oil, salt, and pepper.
3. Roast on a baking sheet for 30-35 minutes until tender.
4. Drizzle with balsamic vinegar and top with crumbled goat cheese before serving.

20. Sautéed Green Beans with Almonds

These green beans are sautéed with garlic and almonds for a simple yet flavorful fall side dish that’s light and healthy.

Ingredients:

• 1 lb green beans, trimmed
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1/4 cup slivered almonds, toasted
• Salt and pepper to taste

Instructions:

1. In a large pan, heat olive oil over medium heat.
2. Add the garlic and sauté until fragrant.
3. Toss in the green beans and cook until tender, about 5 minutes.
4. Stir in the toasted almonds, season with salt and pepper, and serve warm.

21. Roasted Sweet Potatoes with Cinnamon and Honey

Roasted sweet potatoes are a fall staple, and adding cinnamon and honey makes them even more flavorful and comforting.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tbsp honey
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, honey, cinnamon, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until golden and tender.

22. Baked Mac and Cheese with Breadcrumb Topping

This creamy mac and cheese is the ultimate comfort food, and the crispy breadcrumb topping adds the perfect crunch. It’s a rich, cheesy side dish that’s perfect for fall gatherings.

Ingredients:

• 2 cups elbow macaroni
• 2 cups sharp cheddar cheese, shredded
• 1 cup milk
• 2 tbsp butter
• 1/4 cup all-purpose flour
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the macaroni according to package instructions.
3. In a saucepan, melt the butter and stir in the flour, cooking for 1 minute.
4. Gradually add the milk, whisking until the sauce thickens.
5. Stir in the cheddar cheese, salt, and pepper until melted.
6. Combine the cheese sauce with the cooked macaroni and transfer to a baking dish.
7. Sprinkle breadcrumbs over the top and bake for 20-25 minutes until golden and bubbly.

23. Brown Butter Mashed Potatoes

Classic mashed potatoes get a flavorful twist with the addition of nutty brown butter. This side dish is creamy and rich, making it the perfect complement to fall meals.

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 1/2 cup butter
• 1/2 cup milk
• Salt and pepper to taste

Instructions:

1. Boil the potatoes in salted water until tender, about 15 minutes.
2. While the potatoes cook, melt the butter in a small saucepan over medium heat, stirring occasionally, until it turns golden brown and smells nutty.
3. Drain the potatoes and mash with milk and the browned butter.
4. Season with salt and pepper, and serve warm.

24. Roasted Garlic Parmesan Broccoli

This roasted broccoli is crisp, savory, and full of flavor. Garlic and Parmesan add depth to this simple side dish, making it a healthy and delicious option for any fall meal.

Ingredients:

• 1 large head of broccoli, cut into florets
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the broccoli florets with olive oil, garlic, salt, and pepper.
3. Spread the broccoli on a baking sheet and roast for 20-25 minutes until tender and slightly crispy.
4. Sprinkle with Parmesan cheese before serving.

25. Maple Roasted Brussels Sprouts and Butternut Squash

This hearty fall side dish combines roasted Brussels sprouts and butternut squash with a touch of maple syrup for a sweet and savory balance of flavors.

Ingredients:

• 1 lb Brussels sprouts, halved
• 1 small butternut squash, peeled and cubed
• 2 tbsp olive oil
• 2 tbsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the Brussels sprouts and butternut squash with olive oil, maple syrup, salt, and pepper.
3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until caramelized and tender.

26. Cranberry Apple Wild Rice

This flavorful wild rice dish is packed with the autumn flavors of dried cranberries and apples. It’s a festive side dish perfect for a fall dinner or holiday gathering.

Ingredients:

• 1 cup wild rice
• 2 cups vegetable broth
• 1/4 cup dried cranberries
• 1 apple, chopped
• 1/4 cup slivered almonds, toasted
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Cook the wild rice in vegetable broth according to package instructions.
2. Stir in the dried cranberries, chopped apple, and olive oil.
3. Season with salt and pepper and top with toasted almonds before serving.

27. Garlic Herb Buttered Green Beans

These green beans are cooked until crisp-tender and then tossed in a garlic herb butter sauce, making them a flavorful and easy side dish for any fall dinner.

Ingredients:

• 1 lb green beans, trimmed
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Boil the green beans in salted water for 4-5 minutes until tender-crisp, then drain.
2. In a skillet, melt the butter and sauté the garlic until fragrant.
3. Toss the green beans in the garlic butter and season with salt, pepper, and parsley before serving.

28. Roasted Sweet Potato and Quinoa Salad

This roasted sweet potato and quinoa salad is a healthy and satisfying fall side dish, featuring warm sweet potatoes, nutty quinoa, and a zesty vinaigrette.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 cup cooked quinoa
• 2 tbsp olive oil
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, then roast for 20-25 minutes until tender.
3. In a large bowl, combine the roasted sweet potatoes, cooked quinoa, feta cheese, and dried cranberries.
4. Drizzle with balsamic vinegar and toss to coat.

29. Caramelized Shallots

Caramelized shallots are sweet, savory, and melt-in-your-mouth delicious, making them a perfect side dish for fall dinners.

Ingredients:

• 8 large shallots, peeled and halved
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Heat butter and olive oil in a skillet over medium heat.
2. Add the shallots and cook, stirring occasionally, for 10-12 minutes until caramelized.
3. Stir in balsamic vinegar, salt, and pepper, and cook for an additional 2-3 minutes.
4. Serve warm.

30. Parmesan Roasted Acorn Squash

This Parmesan roasted acorn squash is both savory and sweet, making it a flavorful side dish for fall. The crispy Parmesan topping adds a delicious crunch.

Ingredients:

• 2 acorn squashes, halved and seeded
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the acorn squash into thin wedges.
3. Toss the wedges with olive oil, salt, and pepper, and spread on a baking sheet.
4. Sprinkle with Parmesan cheese and roast for 25-30 minutes until golden and tender.

31. Roasted Red Pepper and Tomato Soup

A warm, comforting soup made with roasted red peppers and tomatoes, perfect for chilly fall nights. Serve with crusty bread for a complete meal.

Ingredients:

• 4 red bell peppers, roasted and peeled
• 6 tomatoes, roasted
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion and garlic until softened.
2. Add the roasted peppers, tomatoes, and vegetable broth.
3. Simmer for 20 minutes, then blend until smooth.
4. Season with salt and pepper and serve hot.

32. Balsamic Roasted Asparagus

This balsamic roasted asparagus is a simple and delicious fall side dish packed with flavor and pairs well with just about any meal.

Ingredients:

• 1 lb asparagus, trimmed
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss the asparagus with olive oil, balsamic vinegar, salt, and pepper.
3. Spread the asparagus on a baking sheet and roast for 10-15 minutes until tender and slightly crispy.

33. Sautéed Swiss Chard with Garlic

Swiss chard is a nutrient-packed leafy green that’s quick to cook and adds vibrant color to your fall meal.

Ingredients:

• 1 bunch Swiss chard, stems removed and chopped
• 3 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Add the garlic and sauté until fragrant, about 1 minute.
3. Add the Swiss chard and cook until wilted about 5 minutes.
4. Season with salt and pepper and serve.

34. Glazed Baby Carrots

These tender baby carrots are coated in a sweet and buttery glaze, making them an easy and delicious fall side dish.

Ingredients:

• 1 lb baby carrots
• 2 tbsp butter
• 2 tbsp brown sugar
• Salt and pepper to taste

Instructions:

1. Boil the baby carrots in salted water for 5-6 minutes until tender, then drain.
2. In a skillet, melt the butter and brown sugar over medium heat.
3. Add the carrots and cook, stirring frequently, until glazed and heated.
4. Season with salt and pepper before serving.

35. Oven-Roasted Radishes

Roasting radishes transforms them into a slightly sweet and tender side dish, perfect for adding color to your fall table.

Ingredients:

• 1 lb radishes, halved
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved radishes with olive oil, salt, and pepper.
3. Spread them on a baking sheet and roast for 20-25 minutes until tender and caramelized.