Recipes Side Dishes Fall Side Dishes By Food & Wine Editors Updated on October 26, 2022 Share Tweet Pin Email Trending Videos Photo: © Christina Holmes Fall is all about butternut squash, sweet potatoes, earthy mushrooms, and warming flavors like cinnamon and maple syrup. Whether you love roasted root veggies or peppery arugula salads, these side dishes are full of irresistible fall flavors. 01 of 17 Chipotle-Roasted Baby Carrots Christina Holmes For this version of a stunning salad that Alex Stupak serves, baby carrots are roasted simply with smoky chipotles in adobo. Get the Recipe 02 of 17 Curry-Roasted Butternut Squash and Chickpeas © John Kernick This Indian-inspired dish with roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce. Get the Recipe 03 of 17 Warm Mushroom Salad with Bacon Vinaigrette © Anna Williams Oyster mushrooms are the ideal mushroom for this salad. To roast them, mix the mushrooms with a delicious garlic oil and save leftover oil for other uses. Get the Recipe 04 of 17 Cauliflower Gratin with Manchego and Almond Sauce © LISA LINDER This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling. Get the Recipe 05 of 17 Butternut Squash with Homemade Harissa © Karen Mordechai Harissa, a garlicky North African chile sauce, is usually served with couscous and stews. The homemade harissa featured here is supersimple to prepare, and any extra will keep in the refrigerator for up to a week, but jarred versions available at specialty markets make a fine substitute. Get the Recipe 06 of 17 Caramelized Brussels Sprouts with Pancetta © Petrina Tinslay The only thing better than a full plate of caramelized brussels sprouts is Scott Conant's plate of brussels sprouts with pancetta. Get the Recipe 07 of 17 Roasted Beets and Celery Root with Goat Butter © Quentin Bacon Goat butter (sold at specialty food stores; use regular butter if unavailable) is white, smooth, and creamy. Chef Tyler Brown likes using it in this riff on the classic pairing of roasted beets and goat cheese. Get the Recipe 08 of 17 Maple-Roasted Brussels Sprouts © Lucy Schaeffer This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce. Get the Recipe 09 of 17 Swiss Chard and Leek Gratin © Con Poulos Michael Symon's impressive fall side combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano. Get the Recipe 10 of 17 Squash Gratin with Poblanos and Cream © Con Poulos At Suzanne Goin and Caroline Styne's Tavern in Los Angeles, chef Julie Robles makes this vegetarian gratin in individual dishes with a topping of candied pepitas (pumpkin seeds). This version is for one big gratin garnished with plain toasted pumpkin seeds. Get the Recipe 11 of 17 Turnip Casserole with Porcini Crumb Topping © ALEXANDRA ROWLEY We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin. Get the Recipe 12 of 17 Beet-and-Apple Salad David Malosh For his salad, chef George Mendes uses fresh horseradish and Gegenbauer cider vinegar, a rare Austrian import. This version calls for jarred horseradish and supermarket apple-cider vinegar. Get the Recipe 13 of 17 Pearled Barley Salad with Apples, Pomegranate Seeds and Pine Nuts © Tina Rupp This hearty salad combines thyme-scented barley with pomegranate, apple, and pine nuts. Get the Recipe 14 of 17 Creamy Mustard Greens with Fried Shallots © John Kernick Crisp fried shallots are a terrific contrast to creamy greens, especially when they're stirred in and sprinkled on top. Get the Recipe 15 of 17 Quinoa Salad with Sweet Potatoes and Apples © Christina Holmes This delicious, nutritious quinoa salad is a great meal-in-one; it makes an ideal vegetarian option at the Thanksgiving table, and the leftovers of this veggie-packed side dish make a hearty lunch. Get the Recipe 16 of 17 Roasted Beets with Pistachios, Herbs and Orange © Fredrika Stjärne Beets are a no-brainer for plant-based meals since they taste great even when they're simply roasted with a little oil. Naomi Pomeroy goes beyond that, topping red and golden beet slices with a lively mixed-herb dressing, pistachios, and celery leaves. Get the Recipe 17 of 17 Sweet Potato and Mushroom Salad © Chris Court Combining savory miso with mustard and oil creates a delicious dressing that's especially good with these roasted sweet potatoes. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit