24 Fantastic Fall Side Dishes
When autumn arrives, kitchens come alive. Cooler evenings spark cravings for the rich, bold flavors only fall can deliver. Think roasted roots, sweet squash, creamy casseroles, and savory greens. Fall side dishes anchor cozy family meals, elevate holiday feasts, and make even weeknight dinners memorable. Ready to brighten your table? Here’s a curated guide to 24 fantastic fall sides—each built on fresh ingredients, simple methods, and comforting flavors.
Butternut Squash: Rich and Versatile
1. Whipped Butternut Squash
Smooth and satisfying, whipped butternut squash stands out on any autumn menu.
– Method: Steam or roast peeled squash. Puree until silky. Beat in butter, a dash of brown sugar, and a sprinkle of nutmeg.
– Serving tip: Garnish with toasted pecans for crunch.
2. Butternut Squash Fritters
Crisp on the outside, tender inside, these fritters bring out squash’s nutty sweetness.
– Prep: Shred butternut squash and toss with flour, eggs, and seasonings.
– Cook: Fry spoonfuls until golden, then drain on paper towels.
Root Vegetables: Sweet, Roasted, and Colorful
3. Maple Roasted Carrots
Roasted carrots caramelize into something special.
– Flavor boost: Toss carrots with olive oil, maple syrup, and thyme before roasting.
4. Glazed Carrots
An easy stovetop favorite.
– How-to: Simmer sliced carrots in butter, honey or brown sugar, and a touch of salt until glossy.
5. Root Vegetable Medley
Mix and match potatoes, parsnips, and sweet potatoes.
– Trick: Coat with olive oil, garlic, rosemary, then roast on a hot baking sheet for crisp edges.
Casseroles: Comfort in a Dish
6. Creamy Cauliflower Casserole
Warm and cheesy, this side appeals even to cauliflower skeptics.
– Components: Roasted florets, plenty of gruyere, crispy bacon, and cream cheese, topped with a buttery crumb crust.
7. Green Bean Casserole
The classic holiday side gets a fresh treatment.
– Upgrades: Use fresh beans, sautéed mushrooms, and a quick homemade cream sauce. Finish with fried shallots for crunch.
8. Carrot Casserole
A colorful balance of sweet and savory.
– Recipe: Layer cooked carrots into a casserole dish, pour over a mixture of eggs, milk, cheese, and herbs, and bake until set.
Squash Varieties: Heavenly and Hearty
9. Brown Butter Butternut Squash Casserole
Brown butter deepens flavor.
– Steps: Toss roasted squash and caramelized onions with brown butter, then top with crushed crackers and bake.
10. Roasted Acorn Squash
Sliced acorn squash coated in brown sugar and butter
– Tip: Sprinkle with cinnamon before baking for warmth and aroma.
Sweet Potato Sides: Savory or Decadent
11. Sweet Potato Casserole with Streusel
Move over, mini-marshmallows.
– Topping: Stir together flour, brown sugar, butter, and chopped pecans to create a crisp, nutty crust.
12. Mashed Sweet Potatoes with Maple and Brown Butter
Elevate plain mash by swirling in maple syrup and nutty brown butter. This duo adds depth without extra sweetness.
Potatoes and Grains: Classics Reimagined
13. Red Skin Mashed Potatoes
Leave skins on for a rustic touch and richer flavor.
– Finish: Mash with sour cream and chives.
14. Corn Pudding
Corn pudding brings creaminess and sweetness to the table.
– Mix: Combine fresh or frozen corn, eggs, milk, sugar, and a hint of nutmeg. Bake until just set.
15. Creamed Corn
A staple across the South.
– Trick: Simmer corn with cream, butter, and black pepper. A pinch of smoked paprika adds subtle heat.
Fall Greens and More
16. Roasted Brussels Sprouts
Roasting tames bitterness and boosts sweetness.
– Upgrade: Toss halved sprouts with olive oil and roast at high heat. Finish with a squeeze of lemon.
17. Spinach with Cream Sauce
Ultra-creamy, crowd-pleasing.
– How-to: Wilt spinach leaves, stir in garlic and a blend of cream and parmesan, then simmer until thick.
18. Fried Okra
Irresistibly crispy, perfect for dipping.
– Coating: Dip okra slices in buttermilk, roll in cornmeal, and fry until crisp.
Other Standouts
19. Roasted Pumpkin Wedges
Sugar pie pumpkin drizzled with maple and cinnamon, then roasted.
– Serving tip: Sprinkle with toasted seeds for crunch.
20. Zucchini Fritters
A golden snack disguised as a veggie dish.
– Method: Grate zucchini, toss with flour and eggs, then pan-fry small scoops.
21. Grilled Eggplant
A smoky addition to fall spreads.
– Steps: Slice eggplant, toss with olive oil, garlic, and thyme, grill until marked and soft.
Greens and Beans
22. Herb-Baked Asparagus
Essential on autumn tables.
– Directions: Coat in oil, top with breadcrumbs and parmesan, then bake until crisp-tender.
Classic Stuffing: Year-Round Star
23. Homemade Herb Stuffing
No need to wait for Thanksgiving.
– Mix: Cube bread and toast, fold through sautéed onions, celery, sage, and chicken broth. Bake until golden and fragrant.
Macaroni and Cheese: Unbeatable Comfort
24. Baked Mac and Cheese
An all-time favorite, creamy yet slightly crisp on top.
– Recipe: Cook pasta, stir into a homemade cheese sauce, pour into a baking dish, and top with extra shredded cheese. Bake until bubbling and golden.
Handy Table: Quick Reference
| Side Dish | Prep Time | Cook Time | Highlight |
|---|---|---|---|
| Whipped Butternut Squash | 10 min | 20 min | Velvety, nutty, simple |
| Maple Roasted Carrots | 5 min | 25 min | Sweet, caramelized |
| Creamy Cauliflower Casserole | 15 min | 30 min | Cheesy, hearty |
| Roasted Brussels Sprouts | 5 min | 15 min | Crisp, nutty |
| Sweet Potato Casserole with Streusel | 10 min | 30 min | Crunchy topping |
| Grilled Eggplant | 10 min | 12 min | Smoky, tender |
| Homemade Herb Stuffing | 15 min | 35 min | Savory, classic |
Tips for Perfect Fall Sides
- Shop Seasonal: Choose local squash, carrots, and greens when possible for peak flavor.
- Layer Flavors: Roast, brown, and season generously. Herbs like rosemary, sage, and thyme suit autumn produce.
- Balance: Mix sweet sides with savory for contrast. Try roasted carrots next to a salty stuffing.
- Make Ahead: Casseroles and baked dishes can be assembled ahead and reheated before serving.
- Finish with Texture: Toasted nuts, buttery crumbs, or a bit of grated cheese on top adds crunch and visual appeal.
Fall side dishes aren’t just extras—they’re memory-makers. They fill homes with warmth and distinct aromas. They welcome family and friends to the table. Whether you lean classic (mashed potatoes, stuffing) or daring (zucchini fritters, brown butter casseroles), there’s a dish here for every craving and celebration.
Try a handful of these 24 sides to round out your next autumn meal, or make a feast of sides alone. With these recipes, fall flavors shine from the first crisp bite to the last savory spoonful.
24 Fantastic Fall Side Dishes
These easy fall side dishes will be the stars of your autumn table. From Brussels sprouts to pumpkin soup, I know you’ll fall in love. If you want something extra special, try this cauliflower cheese recipe.
Ingredients
- 1 large cauliflower head (or 2 small)
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
- 4 tablespoons butter, unsalted
- 1 1/4 cup aged cheddar cheese, grated, well packed (divided)
- salt and black pepper, to taste
- 1 cup whole milk
- 1 cup Gruyere cheese, grated, well packed
- 1 cup heavy cream
- 1/2 teaspoon black pepper
- 2 -3 tablespoons olive oil
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. Add salt and pepper. Mix well.
- Transfer the cauliflower to a baking sheet. Roast for 20-30 minutes. The timing will depend on the size.
- Take the cauliflower out of the oven. Turn the temperature down to 400°F.
- Melt the butter in a large saucepan over medium heat. Sprinkle the flour over the melted butter. Whisk the mixture into a thick paste.
- Cook, stirring constantly, for 2-3 minutes. Reduce the heat to low. Add a small amount of milk. Whisk until smooth.
- Slowly add the milk. Whisk constantly. Add the cream. 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. Wait until the cheese is melted before adding more. 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. Stir constantly for 2-3 minutes.
- Taste the sauce. Mix in the salt and pepper if needed.
- Add the roasted cauliflower to the pot. Mix well. Coat the cauliflower fully.
- 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!