22 Flavorful Fall Sides for Every Occasion

Fall is the season of warmth, comfort, and deliciously hearty meals.

As the leaves turn golden and the air grows crisp, it’s the perfect time to gather around the table with family and friends.

One of the best ways to celebrate autumn is through seasonal side dishes that highlight the rich flavors of fall produce.

From roasted vegetables and creamy gratins to grain salads and sweet-spiced roots, fall sides add color, texture, and warmth to any meal.

In this article, we’ve curated 22 fall sides recipes that are easy to prepare, packed with flavor, and perfect for everything from casual weeknight dinners to holiday feasts.

Whether you love sweet, savory, or a little bit of both, these recipes will inspire you to embrace the season’s bounty and elevate your fall meals

22 Flavorful Fall Sides for Every Occasion

Fall is the perfect season to explore hearty, flavorful side dishes that complement your main courses while celebrating seasonal produce.

The 22 fall sides recipes in this collection range from roasted vegetables and creamy gratins to grain-based salads and sweet-spiced roots, offering a variety of textures, flavors, and colors.

These sides are easy to prepare, delicious, and perfect for creating memorable autumn meals with your loved ones.

Whether you’re planning a weeknight dinner or a festive holiday feast, these fall sides will add warmth, comfort, and seasonal charm to your table. Embrace the flavors of the season and make every meal a celebration of autumn!

Roasted Butternut Squash with Sage and Pecans

This roasted butternut squash side dish is a perfect blend of sweet and savory flavors, accented with earthy sage and crunchy toasted pecans.

Its golden color and aromatic scent make it an ideal complement to any fall dinner table.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 2 teaspoons fresh sage, chopped (or 1 teaspoon dried sage)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup pecans, roughly chopped
• 1 tablespoon maple syrup (optional, for added sweetness)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash cubes with olive oil, sage, salt, and black pepper until evenly coated.
3. Spread the squash on a baking sheet in a single layer. Roast for 25-30 minutes, turning halfway through, until tender and golden.
4. In the last 5 minutes of roasting, sprinkle the chopped pecans over the squash to toast slightly.
5. Drizzle with maple syrup before serving, if desired, and toss gently to coat.

This roasted butternut squash is a warm, comforting side that highlights the flavors of fall.

Its simplicity makes it easy to prepare while still impressing guests with its vibrant color and nutty aroma.

Maple-Glazed Carrots with Thyme

Tender, sweet carrots glazed with pure maple syrup and fresh thyme create a colorful, flavorful side dish perfect for autumn gatherings.

The subtle herbaceous notes balance the natural sweetness of the carrots.

Ingredients:

• 1 pound carrots, peeled and cut into sticks or rounds
• 2 tablespoons unsalted butter
• 2 tablespoons pure maple syrup
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Bring a pot of water to a boil. Add the carrots and cook for 4-5 minutes until slightly tender but still firm. Drain.
2. In a large skillet, melt the butter over medium heat. Add the carrots and cook for 2-3 minutes, stirring occasionally.
3. Pour in the maple syrup, sprinkle with thyme, salt, and pepper. Stir to coat the carrots evenly.
4. Continue cooking for another 5-7 minutes until the carrots are glazed and caramelized.
5. Remove from heat and transfer to a serving dish.

Maple-glazed carrots are a simple yet elegant side dish that embodies the essence of fall.

Their natural sweetness and fragrant thyme make them a versatile addition to any meal.

Harvest Brussels Sprouts with Bacon and Cranberries

This savory-sweet Brussels sprouts recipe combines crispy bacon, tart cranberries, and a touch of maple syrup for a quintessential fall side dish.

The mixture of textures and flavors makes it a standout accompaniment to roasted meats or grain-based dishes.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes, stirring halfway through.
2. While the Brussels sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
3. Once the Brussels sprouts are roasted, transfer them to a large bowl. Add the crispy bacon, dried cranberries, and drizzle with maple syrup. Toss to combine.
4. Serve warm as a hearty, flavorful side.

These harvest Brussels sprouts are a delicious medley of flavors and textures, perfect for celebrating fall produce.

They bring both color and a savory-sweet balance to your seasonal table.

Creamy Pumpkin Risotto

This creamy pumpkin risotto is a comforting and indulgent side dish that celebrates fall’s favorite ingredient.

Its velvety texture and subtle spices pair beautifully with roasted meats or a holiday feast.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 4 cups vegetable or chicken broth, kept warm
• 1/2 cup dry white wine
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional for garnish)
• 1 tablespoon unsalted butter

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
2. Add the Arborio rice and stir for 2 minutes until lightly toasted.
3. Pour in the white wine and cook until absorbed.
4. Gradually add warm broth, one ladle at a time, stirring constantly and allowing liquid to absorb before adding more.
5. When the rice is creamy and almost cooked, stir in the pumpkin puree, nutmeg, salt, and pepper. Cook for 2-3 more minutes.
6. Remove from heat and stir in butter and Parmesan cheese if using. Serve immediately.

This pumpkin risotto is rich, creamy, and perfectly spiced, making it a standout fall side that adds elegance and warmth to any meal.

Garlic Mashed Sweet Potatoes

Sweet potatoes get a savory twist in this garlic-infused mashed recipe.

Smooth, buttery, and slightly sweet, these mashed sweet potatoes are a comforting side perfect for cozy fall dinners.

Ingredients:

• 2 pounds sweet potatoes, peeled and cubed
• 4 cloves garlic, peeled
• 3 tablespoons unsalted butter
• 1/4 cup milk (dairy or non-dairy)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon (optional)

Instructions:

1. Place sweet potatoes and garlic in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain.
2. Mash the sweet potatoes and garlic together until smooth.
3. Stir in butter, milk, salt, pepper, and cinnamon if using. Adjust seasoning to taste.
4. Serve warm, garnished with a small pat of butter or a sprinkle of fresh herbs if desired.

These garlic mashed sweet potatoes are a cozy and flavorful side, balancing sweetness with a savory garlic punch that makes them perfect for fall meals.

Autumn Roasted Root Vegetables

A colorful medley of roasted root vegetables brings the flavors of fall straight to your plate.

Sweet, earthy, and lightly caramelized, this side dish is easy to prepare yet impressively flavorful.

Ingredients:

• 2 carrots, peeled and cut into sticks
• 2 parsnips, peeled and cut into sticks
• 1 small turnip, peeled and cubed
• 1 small sweet potato, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss all vegetables with olive oil, rosemary, thyme, salt, and pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until tender and lightly caramelized.
4. Remove from oven and serve warm.

These autumn roasted root vegetables offer a rustic, hearty side full of natural sweetness and earthy flavors, making them a versatile addition to any fall meal.

Apple-Cranberry Quinoa Salad

This warm quinoa salad combines the nutty flavor of quinoa with the sweetness of apples and tart cranberries.

Lightly spiced with cinnamon and nutmeg, it’s a festive and nutritious fall side dish.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 apple, diced
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts, toasted
• 1 tablespoon olive oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions:

1. In a medium saucepan, bring water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
2. While the quinoa cooks, lightly toast walnuts in a dry skillet over medium heat for 3-4 minutes.
3. In a large bowl, combine cooked quinoa, diced apple, cranberries, and toasted walnuts.
4. Drizzle with olive oil and sprinkle with cinnamon, nutmeg, salt, and pepper. Toss gently to combine.
5. Serve warm or at room temperature.

This apple-cranberry quinoa salad is a wholesome, slightly sweet side that adds color, texture, and fall flavors to any meal.

Caramelized Onion and Spinach Gratin

A creamy and cheesy gratin featuring caramelized onions and tender spinach, this dish is rich, flavorful, and perfect for a cozy autumn dinner.

Its golden top adds a beautiful presentation to the table.

Ingredients:

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 5 cups fresh spinach, washed and chopped
• 1 cup heavy cream or coconut cream
• 1/2 cup grated Gruyère or mozzarella cheese
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/4 cup breadcrumbs (optional, for topping)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onions and cook for 20-25 minutes, stirring occasionally, until caramelized. Add garlic and cook 1 more minute.
3. Stir in chopped spinach and cook until wilted. Season with salt, pepper, and nutmeg.
4. Transfer mixture to a baking dish and pour cream over it. Sprinkle cheese evenly on top, and breadcrumbs if using.
5. Bake for 20-25 minutes until golden and bubbly. Serve warm.

This caramelized onion and spinach gratin is a decadent, flavorful side that brings warmth and comfort to fall meals.

Spiced Roasted Cauliflower with Tahini Drizzle

Roasted cauliflower seasoned with warm fall spices and finished with a creamy tahini drizzle makes a unique, flavorful side dish.

Its nutty, slightly smoky flavor is a perfect complement to roasted meats or grain bowls.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1-2 teaspoons water (to thin the tahini)

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss cauliflower florets with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper.
3. Spread on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and tender.
4. In a small bowl, whisk together tahini, lemon juice, and enough water to reach a pourable consistency.
5. Drizzle the tahini over the roasted cauliflower before serving.

This spiced roasted cauliflower is a flavorful, aromatic side that brings a creative twist to classic fall vegetables.

Its combination of spices and creamy tahini makes it a standout dish.

Sage and Brown Butter Mashed Potatoes

These mashed potatoes are elevated with nutty brown butter and fragrant sage, turning a classic side into a rich, aromatic fall favorite.

Creamy, savory, and perfectly smooth, they pair beautifully with roasted meats.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cubed
• 4 tablespoons unsalted butter
• 1/2 cup milk (dairy or non-dairy)
• 6-8 fresh sage leaves, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Boil potatoes in salted water until tender, about 15-20 minutes. Drain.
2. In a small skillet, melt butter over medium heat and cook until it turns golden brown and releases a nutty aroma. Stir in chopped sage for 1 minute, then remove from heat.
3. Mash the potatoes until smooth. Gradually mix in the brown butter and sage, followed by milk. Season with salt and pepper.
4. Serve warm, garnished with extra crispy sage leaves if desired.

Sage and brown butter mashed potatoes are a cozy, fragrant side that adds sophistication and a deep, savory flavor to any fall meal.

Roasted Acorn Squash with Honey and Cinnamon

Sweet, tender acorn squash roasted with a drizzle of honey and a sprinkle of cinnamon makes a vibrant, fall-inspired side dish. Its natural sweetness balances savory entrees perfectly.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Brush the cut sides of the acorn squash with olive oil, honey, cinnamon, salt, and pepper.
3. Place squash cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes until tender.
4. Flip the squash and roast an additional 5-10 minutes until caramelized.
5. Serve warm, drizzled with any remaining pan juices.

Roasted acorn squash with honey and cinnamon is a visually appealing and naturally sweet fall side that enhances both weekday dinners and holiday feasts.

Warm Farro Salad with Roasted Pears and Walnuts

This hearty grain salad features nutty farro, caramelized roasted pears, crunchy walnuts, and a light vinaigrette.

It’s a wholesome and flavorful fall side dish that adds texture and warmth to the table.

Ingredients:

• 1 cup farro, rinsed
• 2 cups water or vegetable broth
• 2 ripe pears, cored and sliced
• 2 tablespoons olive oil, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/3 cup walnuts, toasted
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Cook farro in water or broth according to package instructions until tender. Drain any excess liquid.
2. Preheat oven to 400°F (200°C). Toss pear slices with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes until caramelized.
3. In a small bowl, whisk together remaining olive oil, balsamic vinegar, and Dijon mustard to make a vinaigrette.
4. In a large bowl, combine cooked farro, roasted pears, and toasted walnuts. Drizzle with vinaigrette and toss gently.
5. Serve warm.

Warm farro salad with roasted pears and walnuts is a hearty, flavorful side that showcases seasonal produce while adding depth and texture to any fall meal.

Roasted Sweet Potato and Brussels Sprouts Medley

This colorful medley pairs tender roasted sweet potatoes with caramelized Brussels sprouts for a sweet-and-savory side dish perfect for fall dinners.

A touch of balsamic glaze enhances the natural flavors.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon balsamic glaze
• 1/4 teaspoon smoked paprika (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts and sweet potatoes with olive oil, salt, pepper, and smoked paprika if using.
3. Spread vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until golden and tender.
4. Drizzle with balsamic glaze before serving.

This roasted sweet potato and Brussels sprouts medley offers a perfect balance of sweet and savory flavors with a subtle smokiness, making it a seasonal favorite.

Butternut Squash and Kale Gratin

Layers of tender butternut squash and sautéed kale baked in a creamy sauce with a golden breadcrumb topping make this gratin a hearty and visually appealing fall side dish.

Ingredients:

• 1 medium butternut squash, peeled and thinly sliced
• 4 cups kale, chopped
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup heavy cream or coconut cream
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan or vegan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onions and garlic until softened. Add kale and cook until wilted.
3. Layer butternut squash slices in a greased baking dish, then top with kale mixture. Pour cream over the top.
4. Mix breadcrumbs with cheese and sprinkle over the gratin.
5. Bake for 30-35 minutes until squash is tender and topping is golden.

Butternut squash and kale gratin is a comforting and nutritious fall side dish that combines creamy, earthy flavors with a satisfying crunch.

Roasted Carrots with Orange and Thyme

Sweet roasted carrots are elevated with bright orange zest and fresh thyme, creating a fragrant and visually appealing side dish that captures the essence of fall.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• Zest and juice of 1 orange
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss carrots with olive oil, orange zest, orange juice, thyme, salt, and pepper.
3. Spread carrots on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway, until tender and caramelized.
4. Serve warm, garnished with a few extra thyme leaves.

These roasted carrots with orange and thyme offer a sweet, citrusy, and aromatic side dish perfect for enhancing any fall meal with color and flavor.

Harvest Lentil Salad with Roasted Vegetables

This hearty lentil salad combines protein-rich lentils with roasted seasonal vegetables for a warm, satisfying fall side.

A light mustard vinaigrette ties the flavors together beautifully.

Ingredients:

• 1 cup green or brown lentils, rinsed
• 2 1/2 cups water or vegetable broth
• 1 cup butternut squash, cubed
• 1 cup carrots, diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash and carrots with olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. Meanwhile, cook lentils in water or broth until tender, about 20-25 minutes. Drain any excess liquid.
3. In a small bowl, whisk together dressing ingredients.
4. Combine lentils, roasted vegetables, and parsley in a large bowl. Drizzle with dressing and toss gently.
5. Serve warm or at room temperature.

This harvest lentil salad is a nutritious, flavorful side that adds protein and earthy richness to your fall meals, perfect alongside roasted meats or grains.

Roasted Parsnips with Maple Glaze

Sweet, caramelized parsnips roasted with a hint of maple syrup make a simple yet elegant fall side dish.

Their natural sweetness pairs beautifully with savory dishes.

Ingredients:

• 1 pound parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss parsnips with olive oil, maple syrup, salt, pepper, and cinnamon if using.
3. Spread on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway, until tender and caramelized.
4. Serve warm, drizzled with any remaining glaze.

Roasted parsnips with maple glaze are sweet, tender, and lightly spiced, making them a standout fall side that’s both easy and impressive.

Butternut Squash and Farro Pilaf

A nutty, hearty pilaf featuring roasted butternut squash, farro, and aromatic herbs.

This side dish is both filling and flavorful, perfect for autumn meals.

Ingredients:

• 1 cup farro, rinsed
• 2 1/2 cups vegetable broth
• 2 cups butternut squash, peeled and cubed
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes until tender.
2. In a saucepan, heat remaining olive oil and sauté onion and garlic until soft. Add farro and toast lightly for 2-3 minutes.
3. Pour in vegetable broth and simmer until farro is tender, about 20 minutes. Drain any excess liquid.
4. Stir roasted butternut squash and thyme into the cooked farro. Adjust seasoning as needed.
5. Serve warm as a hearty fall side.

Butternut squash and farro pilaf is a wholesome, nutty, and flavorful side dish that complements autumn meals with its earthy richness and seasonal appeal.

Roasted Fennel with Parmesan

Tender roasted fennel bulbs with a hint of sweetness and a crispy Parmesan topping create a fragrant and flavorful fall side dish.

Its subtle anise notes complement a wide variety of autumn meals.

Ingredients:

• 2 large fennel bulbs, trimmed and sliced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 teaspoon fresh thyme leaves (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss fennel slices with olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3. Roast for 25-30 minutes, stirring halfway, until tender and lightly caramelized.
4. Sprinkle Parmesan cheese over the fennel and return to oven for 5 more minutes until golden and crispy.
5. Garnish with thyme leaves if desired and serve warm.

Roasted fennel with Parmesan offers a lightly sweet, savory, and aromatic side dish that brings a sophisticated touch to any fall meal.

Spiced Roasted Beets with Orange

Earthy roasted beets paired with bright orange juice and zest create a vibrant, flavorful, and visually striking fall side dish.

A touch of warm spices enhances the autumnal flavors.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• Zest and juice of 1 orange
• 1 tablespoon chopped fresh parsley (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss beet wedges with olive oil, salt, pepper, and cinnamon. Spread on a baking sheet in a single layer.
3. Roast for 30-35 minutes, stirring halfway, until tender and caramelized.
4. Remove from oven and toss with orange juice and zest. Sprinkle with parsley if desired.
5. Serve warm.

Spiced roasted beets with orange are a colorful, sweet-and-earthy fall side dish that brings brightness and depth to any seasonal meal.

Creamy Cauliflower Gratin

This indulgent cauliflower gratin features tender cauliflower baked in a creamy cheese sauce with a golden breadcrumb topping.

It’s a rich, comforting side dish perfect for autumn dinners.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk (dairy or non-dairy)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/2 cup grated Gruyère or cheddar cheese
• 1/4 cup breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C). Steam or boil cauliflower florets until just tender, about 8 minutes. Drain.
2. In a saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 1-2 minutes. Gradually whisk in milk, cooking until thickened. Stir in salt, pepper, nutmeg, and cheese.
3. Place cauliflower in a greased baking dish and pour cheese sauce over it. Sprinkle breadcrumbs on top.
4. Bake for 20-25 minutes until bubbly and golden on top. Serve warm.

Creamy cauliflower gratin is a decadent, comforting side dish that combines tender vegetables with a rich, cheesy topping, perfect for a fall feast.

Honey-Roasted Butternut Squash and Brussels Sprouts

This simple yet flavorful side combines sweet honey-roasted butternut squash with caramelized Brussels sprouts, creating a colorful and hearty dish perfect for fall meals.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 cups Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss butternut squash and Brussels sprouts with olive oil, honey, salt, pepper, and cinnamon if using.
3. Spread vegetables on a baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
4. Serve warm, drizzled with any pan juices.

Honey-roasted butternut squash and Brussels sprouts is a sweet-and-savory side dish that highlights the best of fall produce, adding warmth, color, and flavor to any meal.