9 Fall Side Dishes You Need To Make This Season

Roasted Butternut Squash with Sage

Dice butternut squash and roast with olive oil, salt, pepper, and fresh sage leaves until tender and caramelized. A perfect blend of sweet and savory flavors.

Maple-Glazed Brussels Sprouts

Halve Brussels sprouts and roast with a drizzle of maple syrup, olive oil, salt, and pepper. Finish with a sprinkle of crispy bacon for added crunch.

Cranberry-Pecan Wild Rice Pilaf

Cook wild rice and mix with dried cranberries, toasted pecans, and fresh parsley. Dress with a simple vinaigrette made of olive oil, lemon juice, and Dijon mustard.

Garlic Parmesan Mashed Potatoes

Boil potatoes until soft, then mash with roasted garlic, butter, cream, and freshly grated Parmesan cheese. Season with salt and pepper to taste.

Caramelized Onion and Apple Stuffing

Sauté onions until caramelized, then mix with diced apples, cubed bread, chicken broth, and herbs like thyme and sage. Bake until golden and crispy on top.

Honey-Roasted Carrots

Toss baby carrots with honey, olive oil, salt, and pepper, then roast until tender and lightly caramelized. Garnish with fresh parsley before serving.

Pumpkin Sage Risotto

Cook Arborio rice in a mixture of pumpkin puree and chicken broth, stirring until creamy. Add fresh sage, Parmesan cheese, and a touch of nutmeg for a cozy fall flavor.

Spiced Sweet Potato Casserole

Mash cooked sweet potatoes with butter, brown sugar, cinnamon, and nutmeg. Top with a crunchy pecan streusel and bake until bubbly.

Kale and Apple Salad with Maple Dijon Dressing

Toss chopped kale with thinly sliced apples, toasted walnuts, and crumbled goat cheese. Dress with a maple Dijon vinaigrette for a fresh and tangy side dish.