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Our 101 Favorite Fall Side Dish Recipes

Squash, radicchio, sweet potato: the gang's all here.
Our 101 Favorite Fall Side Dish Recipes
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
  • Sheetpan roasted squash and feta salad on an oval white plate.
    Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    1/101

    Sheet-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.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    2/101

    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.

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  • Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    3/101

    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.

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  • Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    4/101

    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.

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  • Photo by Brian W. Ferry
    5/101

    Parmesan Bread Pudding With Broccoli Rabe and Pancetta

    Salty, rich pancetta balances bitter broccoli rabe in this savory, chile flake–spiked bread pudding.

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  • Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    6/101

    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.

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  • Photo by Alex Lau
    7/101

    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.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    8/101

    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.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    9/101

    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.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    10/101

    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.

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  • Photo by Alex Lau
    11/101

    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.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Stockwell
    18/101

    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.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    19/101

    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.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    20/101

    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.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    36/101

    Simplest Kale Salad

    Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.

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  • Photo by Peden + Munk
    37/101

    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.

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  • Photo by Alex Lau
    38/101

    Perfectly Roasted Potatoes

    You know what goes with pretty much everything? Crispy, creamy, perfectly roasted potatoes. The secret: Steam before you roast.

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  • Photo by Alex Lau
    42/101

    Twice-Roasted Sweet Potatoes With Hot Honey

    This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.

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  • Photo by Christopher Testani
    43/101

    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.

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  • Photo by Alex Lau
    44/101

    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.

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  • Photo by Andrew Purcell, Food Styling by Carrie Purcell, Prop Styling by Alex Brannian
    63/101

    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.

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  • Photo by Gentl & Hyers
    64/101

    Collard Green Gratin

    Get your greens and your comfort food all at once with this decadent, crispy-crusted casserole.

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  • Photo by Jonny Valiant
    65/101

    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.

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