Easy Fall Sides

Savor the robust flavors of autumn by using the season's bounty in unique side dish recipes that are easy to make and even easier to enjoy.

  • Butter-Pecan Mashed Sweet Potatoes
    Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl

    Butter-Pecan Mashed Sweet Potatoes

    As a shortcut to sweet potato casserole, simply bake sweet potatoes in the microwave, mash them, and top with chopped pecans. This 5-ingredient recipe also includes three additional flavor variations using maple syrup, chipotle chili, or parmesan cheese and sage.
  • Bacon-Brown Sugar Brussels Sprouts
    Photo: William Dickey; Styling: Buffy Hargett

    Bacon-Brown Sugar Brussels Sprouts

    Lots of flavor—and only five ingredients—make this Brussels sprouts recipe a winner. Even reviewers who aren't sprouts fans like this version
  • Roasted Parsnips
    Photo: Annabelle Breakey; Styling: Randy Mon

    Roasted Parsnips

    Though mildly sweet like their carrot cousins, parsnips are starchy, like potatoes. Subbing them for spuds, as in this recipe, is a good way to expand your winter repertoire.
  • Pecan White and Brown Rice Pilaf
    Photo: Jan Smith

    Pecan White and Brown Rice Pilaf

    Dress up a simple rice pilaf with dried cranberries and toasted pecans for full autumn flavor. Mixing brown rice with white rice makes this dish great for transitioning to whole grains.
  • Raw Spiced Applesauce
    Photo: Thomas J. Story; Styling: Dan Becker

    Raw Spiced Applesauce

    In this easy homemade applesauce recipe, you don’t have to peel the apples, or even cook them. The whole thing is made in a food processor.
  • Roasted Root Vegetables
    Photo: John Autry; Styling: Leigh Ann Ross

    Roasted Root Vegetables

    Roasting root vegetables (such as parsnips, carrots, and potatoes) in olive oil, salt and pepper creates a rich, caramelized flavor and transforms these simple veggies into a memorable side dish for pork or beef.
  • Sweet Potato Pockets
    Jennifer Davick

    Sweet Potato Pockets

    Tired of sweet potato casserole and looking for a fresh way to serve this fall favorite? Simply stuff won ton wrappers with canned mashed sweet potatoes, boil, and sauté in oil until golden brown.
  • Cider-Glazed Carrots
    Becky Luigart-Stayner; Jan Gautro

    Cider-Glazed Carrots

    Infuse julienne-cut carrots with the flavor of apple cider by glazing with a sauce made from brown sugar, butter, cider vinegar, and seasonings. This side is easy enough to serve on busy weeknights, yet pretty enough to include on holiday dinner menus.
  • Sautéed Green Beans and Pears
    William Dickey; Lisa Powell Bailey

    Sautéed Green Beans and Pears

    This side takes just 10 minutes to prepare and 5 minutes to cook. Simply sauté sliced pears with butter, brown sugar, and balsamic vinegar and combine with green beans steamed in the microwave.
  • Butternut Squash with Green Chile and Mustard Seeds
    Photo: Leigh Beisch; Styling: Dan Becker

    Butternut Squash with Green Chile and Mustard Seeds

    Accent classic butternut squash with brown mustard seeds and sliced serrano chile for a Southwestern-inspired side dish. Substitute a 2-lb bag of precut butternut squash to save some prep time.
  • Pumpkin-Sage Polenta
    Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

    Pumpkin-Sage Polenta

    Pair this richly flavored polenta with ham steaks or pork tenderloin for a satisfying supper. Aromatic sage perfectly complements the light pumpkin flavor.
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