25 Easy Fall Side Dishes

Maple Glazed Carrots

Maple Glazed Carrots are a delightfully sweet and savory side dish perfect for any fall feast.

Ingredients:

• 1 pound of carrots, peeled and cut into sticks
• 2 tablespoons of butter
• 3 tablespoons of pure maple syrup
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper

Cooking method:

1. In a large pan, melt the butter over medium heat.
2. Add the carrots and sauté for about 5 minutes until they begin to soften.
3. Pour in the maple syrup and stir to coat the carrots.
4. Season with salt and pepper.
5. Continue to cook, stirring frequently, for another 10 minutes until the carrots are tender and glazed.

Butternut Squash Risotto

This creamy Butternut Squash Risotto is a cozy dish that captures the essence of fall within every bite.

Ingredients:

• 1 cup of Arborio rice
• 2 cups of diced butternut squash
• 1/2 cup of onions, finely chopped
• 4 cups of vegetable stock
• 1/2 cup of Parmesan cheese, grated
• 2 tablespoons of olive oil
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a saucepan over medium heat.
2. Add onions and sauté until translucent.
3. Stir in the Arborio rice, toasting for 1 minute.
4. Gradually add vegetable stock, one ladle at a time, stirring continuously until absorbed.
5. Add the diced butternut squash and continue cooking until the rice is creamy and the squash is tender.
6. Stir in Parmesan cheese, and season with salt and pepper before serving.

Cranberry Pecan Stuffing

Cranberry Pecan Stuffing combines sweet and savory flavors for a perfect Thanksgiving side.

Ingredients:

• 6 cups of cubed bread
• 1 cup of dried cranberries
• 1/2 cup of chopped pecans
• 1/2 cup of onion, diced
• 1/2 cup of celery, diced
• 2 cups of chicken broth
• 1/4 cup of butter
• Salt and pepper to taste

Cooking method:

1. Preheat the oven to 350°F (175°C).
2. Melt butter in a skillet, then sauté onions and celery until soft.
3. In a large bowl, combine bread cubes, cranberries, pecans, and the sautéed vegetables.
4. Pour chicken broth over the mixture, tossing gently to combine.
5. Season with salt and pepper, then transfer to a baking dish.
6. Bake for 30-35 minutes until golden and cooked through.

Roasted Brussels Sprouts with Balsamic Glaze

These Roasted Brussels Sprouts with Balsamic Glaze are crispy on the outside and tender on the inside.

Ingredients:

• 1 pound of Brussels sprouts, halved
• 2 tablespoons of olive oil
• 1/4 cup of balsamic vinegar
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Spread in a single layer on a baking sheet.
4. Roast for 25-30 minutes until golden and crispy.
5. Drizzle with balsamic vinegar before serving.

Sweet Potato Casserole

Sweet Potato Casserole is a classic comfort dish topped with a crunchy pecan streusel.

Ingredients:

• 4 cups of mashed sweet potatoes
• 1/2 cup of brown sugar
• 1/4 cup of milk
• 2 eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of pecans, chopped
• 2 tablespoons of flour
• 2 tablespoons of butter, melted

Cooking method:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix together mashed sweet potatoes, brown sugar, milk, eggs, and vanilla.
3. Pour mixture into a greased baking dish.
4. Combine pecans, flour, and melted butter; sprinkle over the sweet potato mixture.
5. Bake for 30 minutes until the top is golden and crunchy.

Apple and Cheddar Salad

This Apple and Cheddar Salad is a refreshing, crisp side dish that balances the richness of fall meals.

Ingredients:

• 4 cups of mixed salad greens
• 1 apple, thinly sliced
• 1/2 cup of cheddar cheese, cubed
• 1/4 cup of walnuts
• 1/4 cup of dried cranberries
• 3 tablespoons of apple cider vinaigrette

Cooking method:

1. In a large salad bowl, combine salad greens, apple slices, cheddar cheese, walnuts, and dried cranberries.
2. Drizzle with apple cider vinaigrette and toss gently to coat.
3. Serve immediately for best freshness.

Garlic Mashed Potatoes

Garlic Mashed Potatoes are a creamy and flavorful addition to any autumn meal.

Ingredients:

• 2 pounds of potatoes, peeled and cubed
• 4 cloves of garlic, minced
• 1/2 cup of milk
• 1/4 cup of butter
• Salt and pepper to taste

Cooking method:

1. Boil potatoes in salted water until tender, about 15 minutes.
2. Drain and return to the pot.
3. In a separate saucepan, heat milk and butter with minced garlic until butter is melted.
4. Mash the potatoes, gradually adding the milk mixture until smooth and creamy.
5. Season with salt and pepper before serving.

Herb Roasted Potatoes

These Herb Roasted Potatoes are crispy on the outside, tender on the inside, and bursting with flavor.

Ingredients:

• 2 pounds of baby potatoes, halved
• 2 tablespoons of olive oil
• 1 teaspoon of dried rosemary
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Toss potatoes with olive oil, rosemary, thyme, salt, and pepper.
3. Spread potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, turning occasionally, until golden brown and crispy.

Green Bean Almondine

Green Bean Almondine is a simple yet elegant side dish that pairs perfectly with any fall entrée.

Ingredients:

• 1 pound of green beans, trimmed
• 1/4 cup of slivered almonds
• 2 tablespoons of butter
• 1 tablespoon of lemon juice
• Salt and pepper to taste

Cooking method:

1. Blanch green beans in boiling water for 3-4 minutes, then drain and set aside.
2. In a skillet, melt butter and add almonds, toasting until golden.
3. Add green beans and sauté for 2 minutes.
4. Drizzle with lemon juice and season with salt and pepper before serving.

Pumpkin Risotto

Pumpkin Risotto is a creamy, flavorful dish that embodies the taste of autumn with every spoonful.

Ingredients:

• 1 cup of Arborio rice
• 1 cup of pumpkin puree
• 1/2 cup of Parmesan cheese, grated
• 4 cups of vegetable stock
• 1/2 cup of onion, finely chopped
• 2 tablespoons of olive oil
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a saucepan over medium heat; add onions and sauté until translucent.
2. Stir in the Arborio rice and cook for 1 minute.
3. Add vegetable stock gradually, stirring continuously until absorbed.
4. Mix in pumpkin puree and continue cooking until rice is creamy.
5. Stir in Parmesan cheese, season with salt and pepper, and serve warm.