Our 101 Favorite Fall Side Dish Recipes
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson1/101Sheet-Pan Roasted Squash and Feta Salad
Roast feta and cubes of country bread over winter squash, then toss with pleasantly bitter greens for a fall salad that’s equal parts creamy, crunchy, sweet, and savory.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi2/101
Cheesy Potato and Kale Gratin With Rye Croutons
There’s no need to reduce your cream or pre-cook the kale for this cheesy, creamy casserole. Leaving the potatoes unpeeled bumps up nutrients and cuts the prep time, too.
- Photo by Chelsea Kyle, Food Styling by Anna Billingskog3/101
Kale and Brussels Sprout Salad
A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.
- Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson4/101
Creamed Dried Sweet Corn With Onion and Chives
Step aside, cornbread. In Pennsylvania Dutch country, dried sweet corn is an essential part of the Thanksgiving table. But, you can make it for any fall celebration. Soak it in milk and cream for at least 4 hours (or up to overnight), then simmer it with a bit of sautéed onion for a luscious side dish that's as sweet as summer corn—and even more irresistible.
- Photo by Brian W. Ferry5/101
Parmesan Bread Pudding With Broccoli Rabe and Pancetta
Salty, rich pancetta balances bitter broccoli rabe in this savory, chile flake–spiked bread pudding.
- Photo by Chelsea Kyle, Food Styling by Anna Billingskog6/101
Roasted Sweet Potato and Delicata Squash With Cranberry Agrodolce
This pretty squash and sweet potato dish, topped with sweet and tangy cranberry sauce, is simpler than making a sweet potato casserole, so you can serve it all season and not just at Thanksgiving.
- Photo by Alex Lau7/101
Skillet Cornbread With Chives
A true Southerner wouldn’t dare add sugar to this cornbread recipe, but a Yankee might miss it. Do what you will; we don’t judge.
- Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian8/101
Honey-Glazed Carrots With Carrot Top Gremolata
Dark honeys, like buckwheat, bring a touch of earthy sweetness to these lightly glazed beauties. The gremolata, made with the frilly green carrot tops, make a delicious and pretty finishing touch while adding to your #wasteless repertoire. If bunched carrots with tops aren't available, use parsley for the gremolata instead.
- Photo by Chelsea Kyle, Food Styling by Anna Stockwell9/101
Yorkshire Pudding
This classic Yorkshire pudding recipe comes from the original 1961 edition of The New York Times Cookbook. Serve with your favorite roast beef.
- Photo by Chelsie Craig, Food Styling by Claire Saffitz10/101
Slow-Cooked Bell Peppers with Bay Leaves and Oregano
Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.
- Photo by Alex Lau11/101
Figs with Bacon and Chile
This fig recipe is sweet, salty, sticky, and acidic—everything you want in a one-bite appetizer or side for a fall roast.
- Photo by Alex Lau12/101
Charred Sweet Potatoes With Toum
This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.
- Photo by Johnny Miller13/101
Roasted Cauliflower With Lemon Zest, Parsley, Capers, and Jalapeño
Roasted cauliflower has a nutty, sweet flavor that’s hard to resist. This parsley, lemon zest, caper, and jalapeño combo takes it to the next level. Just toss it with the cauliflower when it comes out of the oven.
- Photo by Bobbi Lin14/101
Hasselback Butternut Squash With Bay Leaves
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
- Photo by Chelsea Kyle, food styling by Michelle Gatton, prop styling by Alyssa Pagano15/101
Carrot, Yellow Beet, and Apple Slaw with Caraway Seed Dressing
Nutty caraway adds a pop of flavor to this sweet combination of apples, beets, and carrots.
- Photo by Johnny Miller16/101
Farro Salad With Roasted Sweet Potatoes, Red Onion, and Goat Cheese
Here, sweet potatoes and red onions caramelize gorgeously in the oven, while the earthy goat cheese and zippy vinaigrette balance out the sweetness. Feel free to play—roasted beets or winter squash would be lovely, as would hazelnuts, almonds, or feta.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson17/101
Beet Salad With Pickled Mushrooms and Caramelized Shallots
This is a sweet and tangy take on the Ukrainian salad known as shuki—it's the perfect light palate cleanser served alongside fall roasts.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell18/101
Radicchio Salad With Caramelized Carrots and Onions
It's all about the contrast in flavors, textures, and colors in this hearty fall and winter side.
- Photo by Chelsie Craig, Food Styling by Claire Saffitz19/101
Slow-Cooked Winter Squash With Sage and Thyme
Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.
- Photo by Chelsea Kyle, Food Styling by Jennifer Ophir20/101
Autumn Kale Salad
This salad celebrates the colors and flavors of fall, adding a hint of sweet raisins to contrast the slightly bitter kale greens. If you can’t source delicata squash, a small butternut squash can work in its place. Be sure to peel the butternut squash before roasting.
- Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell21/101
Spiced Sweet Potato and Parsnip Tian
With apple cider, Aleppo pepper, and thyme, this pretty dish offers a lighter take on your usual Thanksgiving sweet potato casserole.
- Photo by Peden + Munk22/101
Honeynut Squash With Radicchio and Miso
What’s a honeynut squash, you ask? It looks like a miniature butternut squash and has sweet, firm flesh that stands up to any cooking method.
- Photo by Michael Graydon & Nikole Herriott23/101
Radicchio with Creamy Tahini and Salted Sesame Seeds
This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.
- 24/101
Roasted Sweet Potatoes with Chile Yogurt and Mint
This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
- Photo by Alex Lau25/101
Crunchy Baked Saffron Rice With Barberries (Tachin)
If you don’t rinse the rice, it will be gummy. If you don’t parboil the rice, it’ll be dry and tough when it comes out of the oven. If you don’t use yogurt, eggs, and oil, it will never get golden and crisp. Now you know!
- Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton26/101
Carrot Tart With Ricotta and Almond Filling
Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping side or appetizer.
- Photo by Michael Graydon & Nikole Herriott27/101
Leeks in Vinaigrette with Walnuts and Tarragon
Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.
- Photo by Michael Graydon & Nikole Herriott28/101
Chicory Salad with Honey-Mustard Vinaigrette
This sweet-sharp vinaigrette pairs well with the bitter chicories, but feel free to use another sturdy green if you like.
- Photo by Marcus Nilsson29/101
Twice-Roasted Squash With Parmesan Butter and Grains
While smaller squash, such as acorn, can be roasted whole, they are more starchy and liable to dry out. Stick with the big boys.
- Photo by Alex Lau30/101
Chopped Salad
Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton31/101
Shaved Carrot and Radish Salad With Herbs and Pumpkin Seeds
This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.
- Photo by Laura Murray, Food Styling by Judy Mancini32/101
Fall Squash and Leek Bread Pudding
You can simplify this side dish by using just one cheese, but the blend of all three will earn it (and you!) celebrity status.
- Photo by Chelsea Kyle, Food Styling by Rhoda Boone33/101
Our Favorite Mashed Potatoes
These perfect mashed potatoes are light and fluffy yet rich and creamy, with just a hint of garlic and thyme.
- Photo by Alex Lau34/101
Seared Radicchio and Roasted Beets
Roasting beets over high heat yields charred skin—a nice balance with the sweet flesh.
- Photo by Michael Graydon & Nikole Herriott35/101
Grain Salad With Olives and Whole-Lemon Vinaigrette
Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson36/101
Simplest Kale Salad
Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.
- Photo by Peden + Munk37/101
Sweet and Tangy Collard Greens
Finishing these collard greens with vinegar means they tend to be on the acidic side. If you like yours sweeter, add less vinegar and up the sugar.
- Photo by Alex Lau38/101
Perfectly Roasted Potatoes
You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.
- Photo by Kate Schwager39/101
Miso-Harissa Delicata Squash and Brussels Sprouts Salad
The sweetness of the squash balances out the heat from the harissa. Top this with toasted almonds for a little texture and crunch.
- Photo by Eva Kolenko, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski40/101
Cannellini Beans With Spinach
If there is a lot of liquid in the pan when the spinach is done, drain it before adding the beans.
- Photo by Michael Graydon & Nikole Herriott41/101
Roasted Butternut Squash With Herb Oil and Goat Cheese
This roasted butternut squash recipe is perfect for a dinner party—serving on a large platter encourages second helpings and all the half portions, tastes, and just-one-more bites that follow.
- Photo by Alex Lau42/101
Twice-Roasted Sweet Potatoes With Hot Honey
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.
- Photo by Christopher Testani43/101
Beets With Dill, Lime, and Yogurt
In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. You can use any kind of beets: Red and candy cane beets are sweeter than yellow beets, but all work wonderfully well. Or use a combination for the most stunning presentation imaginable.
- Photo by Alex Lau44/101
Slow-Cooked Collard Greens in Olive Oil
Truth: Garlic sizzling in olive oil is the greatest smell in the world and the only base needed to transform everything from spaghetti to shrimp to these collards into something that’s both simple and spectacular.
- Photo by Alex Lau45/101
Grilled Carrots with Cumin-Serrano Yogurt
Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.
- Photo by Alex Lau46/101
Mashed Baked Potatoes with Chives
Baking the potatoes for this recipe is a completely hands-off cooking process that also reduces some of the water content in the spuds, resulting in the easiest and most flavorful mash of all time.
- Photo by Chelsea Kyle, Food Styling by Kat Boytsova47/101
Golden Yellow Corn Bread or Corn Muffins
Follow these easy instructions for a slightly sweet take on an American favorite side dish, or follow the variation below for irresistible corn muffins.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell48/101
Crispy Baby Yukon Gold Potatoes
You can’t go wrong with roasted potatoes. A mix of fresh thyme and nutmeg keeps this version interesting and autumnal.
- Photo by Alex Lau49/101
Charred Sweet Potatoes With Honey and Olive Oil
Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.
- Photo by Elizabeth Coetzee, Food styling by Rebecca Jurkevich50/101
Green Bean Casserole With Crispy Fried Onions
This remix of an American classic is creamy and ribboned with fresh vegetables, but the real star is the paprika-scented fried onions.
- Photo by Peden + Munk51/101
Golden Potato Cake
This classic French preparation makes potatoes taste—and look—amazing. And yes, there's lots of butter involved.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton52/101
Kale Salad With Brussels Sprouts, Apples, and Hazelnuts
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
- Photo by Nicole Franzen53/101
Za'atar Sweet Potatoes and Garlicky Kale
The earthy, flavorful spices are definitely what make this dish so special.
- Photo by Nicole Franzen54/101
Cauliflower With Pumpkin Seeds, Brown Butter, and Lime
Tossed with crunchy pumpkin seeds and drizzled with nutty brown butter is the best way to eat roasted cauliflower.
- Photo by Eva Kolenko55/101
Iron-Skillet Cornbread
This decadent version of the classic side dish is packed with corn, green chiles, and two kinds of oozing, melty cheese.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton56/101
Escarole, Pear, Parmesan, and Basil Leaf Salad
Fresh basil and pears team up for a winning combo of sweet fruit and herbal notes in this bright, crisp salad.
- Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich57/101
Shaved Cauliflower Salad with Coconut-Turmeric Relish
You can slice the cauliflower any direction you like, just be watchful of your fingertips on the mandoline and work over a bowl to catch all the bits of flying florets.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton58/101
Cumin-Scented Potatoes With Tomatoes (Ghurma Aloo)
Cumin and turmeric give this 30-minute vegetarian stew smoky, warming flavor and vibrant, soul-satisfying color.
- Photo by Michael Graydon & Nikole Herriott59/101
Endive with Tart Apple Dressing and Blue Cheese
The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.
- Photo by Gentl & Hyers60/101
Roasted Carrots With Creamy Nuoc Cham Dressing
This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.
- Photo by Christopher Baker61/101
Shaved Kohlrabi with Apple and Hazelnuts
Make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.
- Photo by Michael Graydon & Nikole Herriott62/101
Roasted Beets with Grapefruit and Rosemary
If using different-colored beets, remember to toss them separately so they don’t stain one another.
- Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian63/101
Luxe French Potatoes
We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.
- Photo by Gentl & Hyers64/101
Collard Green Gratin
Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.
- Photo by Jonny Valiant65/101
Artichokes Braised in Lemon and Olive Oil
Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.
- Photo by Christopher Testani66/101
Mushrooms with Béarnaise Yogurt
A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.
- Photo by Alex Lau67/101
Skillet Phyllo Pie With Butternut Squash, Kale, and Goat Cheese
This comforting savory pie is packed with kale and pan-roasted butternut squash.
- Photo by Ed Anderson68/101
Kale and Wild Rice–Stuffed Winter Squash
This is a tasty dish. Between the kale, the rice, and the squash, it’s chock-full of fiber, antioxidants, and minerals. And the nutty, salty Pecorino Romano cheese gives it a quiet punch. This makes for a hefty side, and if you add shredded chicken to the stuffing, it becomes a light entrée.
- Photo by Romulo Yanes69/101
Sweet Potato Fritters
Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward.
- Photo by Christopher Testani70/101
Classic Potato Gratin
When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).
- Photo by Bobbi Lin71/101
Braised Swiss Chard With Bacon and Hot Sauce
For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
- Photo by Christopher Testani72/101
Herby Barley Salad With Butter-Basted Mushrooms
Cook barley until chewy and tender, then top with an assortment of crisp, golden brown mushrooms that have been pan-seared and basted in a fragrant, thyme-infused butter.
- Photo by Laura Murray73/101
Shallot Tarte Tatin
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez74/101
Kartoffel Kugel (Ashkenazic Potato Pudding)
This classic Jewish savory potato pudding has a crisp crust and a moist, soft interior.
- Photo by Alex Lau75/101
Fennel-Celery Salad With Blue Cheese and Walnuts
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
- Photo by Alex Lau76/101
Lemony Brussels Sprouts With Bacon and Breadcrumbs
Cooking the brussels sprouts in two stages for this recipe ensures that the cores will be tender and the outer leaves will still have bite.
- Photo by Christopher Testani77/101
Roasted Carrots and Red Onions with Fennel and Mint
Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.
- Photo by Linda Xiao78/101
Broccoli and Brussels Sprouts Slaw
Crunchy raw broccoli and brussels sprouts meet their match in a punchy triumvirate of olives, anchovies, and lemon juice.
- Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi79/101
Sautéed Collard Greens with Slab Bacon
Crisp and juicy pieces of slab bacon and just the right hit of red wine vinegar bring the perfect tangy-porky balance to these slow-cooked Southern greens.
- Photo by Bobbi Lin80/101
Duchess Baked Potatoes
If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
- Photo by Christopher Testani81/101
Winter Squash Agrodolce
A vinegar-and-chile glaze adds heat to sweet squash, spicing up the traditional Thanksgiving flavor profile.
- Photo by Michael Graydon & Nikole Herriott82/101
Roasted Onions With Vinegar
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
- Photo by Christopher Testani83/101
Sautéed Pears With Bacon and Mustard Dressing
Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.
- Photo by Michael Graydon & Nikole Herriott84/101
Turnips With Garlicky Breadcrumbs and Parmesan
Toss steamed turnips in a double dose of lemon before showering them with Parmesan and garlic-infused panko for a bright and savory winter side.
- Photo by Johnny Miller85/101
Roasted Acorn and Delicata Squash Salad
Cook up a double batch of the spiced pumpkin seeds—they make a perfect snack.
- Photo by Alex Lau86/101
Mashed Kohlrabi With Brown Butter
It's a pain, but you have to peel the kohlrabi for this recipe. Take off enough of the purple or green skin to reveal the inner white flesh.
- Photo by Michael Graydon & Nikole Herriott88/101
Slow-Cooked Garlicky Greens
When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
- Photo by Annabel Mehran89/101
"Burnt" Carrots and Parsnips
Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will caramelize, giving you a little bitterness to counter all that sweetness.
- Stephen Hamilton90/101
Roasted Acorn Squash and Honey
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves.
- Christopher Testani91/101
Eggplant With Lentils and Goat Cheese
While these stuffed eggplants are a great side, there's no reason they can't be moved to the center of the plate as a vegetarian main.
- Ture Lillegraven92/101
Fennel, Celery, and Pomegranate Salad
Pomegranate seeds add pops of color and sweetness to this extra crunchy salad.
- Hirsheimer & Hamilton93/101
Roasted Sweet Potatoes with Speck and Chimichurri
Speck—prosciutto's smoked cousin—lends serious flavor to this unique dish.
- Photo by Deborah Jones94/101
Leek Bread Pudding
Who says bread pudding should only be sweet? This savory version is rich and decadent thanks to buttery brioche and gooey cheese.
- Sang An95/101
Charred Brussels Sprouts with Pancetta and Fig Glaze
Tossing brussels sprouts with a bit of fig jam at the end of cooking adds just the right amount of sweetness.
- Colin Clark96/101
Autumn Squash Salad
3 kinds of squash—pickled, roasted, and blanched—add texture and flavor to this colorful salad.
- Willian Meppem97/101
Spiced Pumpkin, Lentil, and Goat Cheese Salad
Earthy lentils bulk up this goat cheese-flecked salad and make it main course-worthy.
- Photo by Michael Graydon & Nikole Herriott98/101
Harissa-and-Maple-Roasted Carrots
This sweet and spicy combination is awesome on any and all roasted root vegetables.
- Hugh Forte99/101
Brussel Leaf and Baby Spinach Sauté
Marcona almonds add crunch to this super simple sauté.
- Photo by Elizabeth Coetzee, Food Styling by Micah Marie Morton100/101
Maple-Roasted Delicata Squash
Tossing the squash with both olive oil and maple syrup before roasting helps caramelize it and leads to a perfect not-quite-crunchy texture.
- Hans Gissenger101/101
Green Beans with Toasted Walnuts and Dried-Cherry Vinaigrette
Feel free to swap out the dried cherries and walnuts for other dried fruits and nuts like raisins and pecans.