25 Irresistible Fall Veggie Side Dishes for Any Meal

Fall is the season of cozy flavors, colorful produce, and warming meals.

From the first crisp breeze to the last pumpkin spice latte, it’s the perfect time to showcase the vibrant bounty of autumn vegetables.

Root vegetables, squashes, Brussels sprouts, and leafy greens come together in side dishes that are both comforting and nutritious.

Whether you’re planning a festive holiday feast, a casual weeknight dinner, or a gathering with friends, these 25 fall veggie side dish recipes are sure to impress.

Each dish brings out the natural flavors of seasonal produce, with sweet, savory, and aromatic notes that capture the essence of autumn.

25 Irresistible Fall Veggie Side Dishes for Any Meal

Fall veggie side dishes are all about embracing seasonal flavors, textures, and colors.

With these 25 recipes, you can turn simple vegetables into dishes that are both comforting and elegant.

From roasted root medleys and creamy gratins to tangy braised cabbage and caramelized squash, there’s something for every palate.

Whether you’re cooking for family, friends, or just yourself, these side dishes will make any fall meal feel festive, cozy, and delicious.

Celebrate the season by incorporating these vibrant, nutritious, and flavorful fall vegetable sides into your table—they’re the perfect complement to any autumn spread.

Roasted Autumn Root Vegetables

Celebrate the flavors of fall with a colorful mix of roasted root vegetables.

Carrots, parsnips, sweet potatoes, and beets are tossed with aromatic herbs and a hint of maple syrup, then roasted to caramelized perfection.

This dish is a hearty, healthy side that pairs beautifully with poultry, pork, or a warm grain bowl.

Ingredients:

• 2 large carrots, peeled and cut into 1-inch chunks
• 2 parsnips, peeled and cut into 1-inch chunks
• 1 medium sweet potato, peeled and cubed
• 1 small beet, peeled and cubed
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• 1 tablespoon balsamic vinegar (optional, for finishing)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the chopped carrots, parsnips, sweet potato, and beet. Drizzle with olive oil and maple syrup, then sprinkle with thyme, rosemary, salt, and pepper. Toss until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 35–40 minutes, turning halfway through, until the vegetables are tender and lightly caramelized.
4. Optional: drizzle with balsamic vinegar just before serving for a tangy, sweet finish.
5. Serve warm as a colorful and flavorful fall side dish.

This roasted root vegetable medley is a simple yet elegant way to highlight seasonal produce.

The natural sweetness of the vegetables, enhanced by herbs and a touch of maple syrup, makes it an irresistible accompaniment to any autumn meal.

Maple-Glazed Brussels Sprouts with Pecans

Crispy Brussels sprouts get a sweet, nutty twist in this fall-inspired side dish.

Roasting brings out their natural flavor, while a maple glaze and toasted pecans add a satisfying crunch and rich, seasonal sweetness.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• Salt and black pepper, to taste
• 1/3 cup pecans, roughly chopped
• 1/2 teaspoon smoked paprika (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Toss the Brussels sprouts with olive oil, salt, pepper, and smoked paprika until well coated. Spread in a single layer on the baking sheet.
3. Roast for 20 minutes, shaking the pan halfway through to ensure even cooking.
4. Drizzle the roasted Brussels sprouts with maple syrup and sprinkle with pecans. Return to the oven for an additional 5–7 minutes until the sprouts are caramelized and pecans are toasted.
5. Serve immediately, letting the warm glaze shine alongside roasted meats or grains.

The combination of crispy, caramelized Brussels sprouts and the crunch of toasted pecans makes this side dish a fall favorite.

Sweet and savory flavors harmonize perfectly, adding both texture and warmth to your table.

Butternut Squash and Sage Gratin

This creamy, cheesy gratin is a comforting fall side dish.

Thinly sliced butternut squash layers with a sage-infused cream sauce and a golden breadcrumb topping make it an elegant yet approachable addition to any autumn meal.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and thinly sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk (or plant-based alternative)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 teaspoon fresh sage, finely chopped (or 1/2 teaspoon dried sage)
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs

Instructions:

1. Preheat oven to 375°F (190°C) and lightly butter a medium baking dish.
2. In a small saucepan, melt the butter over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually add milk, whisking constantly until the sauce thickens. Stir in salt, pepper, nutmeg, and sage.
3. Arrange a layer of butternut squash slices in the prepared dish, pour a portion of the cream sauce over them, and sprinkle with a little Parmesan. Repeat layers until all squash and sauce are used.
4. Top the gratin with breadcrumbs and the remaining Parmesan cheese.
5. Bake for 40–45 minutes, or until the squash is tender and the top is golden brown. Let cool slightly before serving.

Butternut squash and sage gratin is rich, cozy, and deeply flavorful.

Its creamy texture and golden top create a beautiful centerpiece for a fall meal, making it a memorable side that will delight any crowd.

Caramelized Fennel and Apple Sauté

This elegant side dish combines the subtle anise flavor of fennel with the natural sweetness of apples.

Lightly caramelized in olive oil and finished with a splash of lemon juice, it’s a fresh, fragrant, and perfectly balanced fall accompaniment.

Ingredients:

• 2 medium fennel bulbs, trimmed and thinly sliced
• 2 medium apples, cored and thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and black pepper, to taste
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 1 teaspoon lemon juice

Instructions:

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add fennel slices and cook for 5–7 minutes, stirring occasionally, until they begin to soften.
3. Add apple slices, salt, pepper, and thyme. Continue to cook for another 5–8 minutes, until the fennel and apples are tender and slightly caramelized.
4. Drizzle with lemon juice and toss gently before serving.

Caramelized fennel and apple sauté is a lightly sweet, aromatic side dish that highlights the best of fall produce.

Its subtle flavors complement roasted meats, grain bowls, or even a simple pasta dinner.

Sweet Potato and Pomegranate Mash

This vibrant fall side dish takes creamy mashed sweet potatoes to the next level with tart pomegranate seeds and a touch of warming cinnamon.

It’s a visually stunning and nutrient-rich accompaniment for any seasonal feast.

Ingredients:

• 3 medium sweet potatoes, peeled and cubed
• 2 tablespoons butter (or coconut oil for dairy-free)
• 1/4 teaspoon ground cinnamon
• Salt and pepper, to taste
• 1/4 cup pomegranate seeds
• 1 tablespoon maple syrup (optional)

Instructions:

1. Boil the sweet potato cubes in a large pot of salted water until tender, about 15–20 minutes. Drain and return to the pot.
2. Mash the sweet potatoes with butter, cinnamon, salt, and pepper until smooth. Stir in maple syrup if desired.
3. Transfer to a serving dish and sprinkle pomegranate seeds on top for a burst of color and flavor.

Sweet potato and pomegranate mash combines creamy texture, subtle sweetness, and a tangy pop of pomegranate.

It’s a festive, nutrient-packed side that adds color and flavor to your fall table.

Roasted Cauliflower with Garlic and Parmesan

Simple yet bold, this roasted cauliflower dish is a fall favorite.

Crisped in the oven with olive oil, garlic, and Parmesan cheese, it develops a nutty, caramelized flavor that is both comforting and sophisticated.

Ingredients:

• 1 large head of cauliflower, cut into florets
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and black pepper, to taste
• 1/3 cup grated Parmesan cheese
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss cauliflower florets with olive oil, garlic, salt, and pepper until evenly coated.
3. Spread the florets on the baking sheet in a single layer and roast for 25–30 minutes, turning halfway through, until golden brown and tender.
4. Sprinkle Parmesan cheese over the cauliflower and roast for an additional 5 minutes, until melted and slightly crisp. Garnish with parsley before serving.

Roasted cauliflower with garlic and Parmesan is a flavorful, low-effort side dish that pairs with nearly any main course.

Its crispy edges and cheesy aroma make it a favorite on any fall table.

Delicata Squash with Sage and Brown Butter

Delicata squash is naturally sweet and tender, and when roasted with sage and finished with nutty brown butter, it becomes an irresistible fall side dish.

Its golden color and rich aroma make it as visually appealing as it is flavorful.

Ingredients:

• 2 medium delicata squash, halved, seeded, and sliced into 1/2-inch rings
• 3 tablespoons butter
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• 1 teaspoon fresh sage, finely chopped
• 1 tablespoon maple syrup (optional)

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss squash slices with olive oil, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, turning halfway through.
3. In a small pan, melt butter over medium heat until it turns golden brown and releases a nutty aroma. Stir in chopped sage.
4. Drizzle brown butter over roasted squash and add maple syrup if desired. Serve warm.

This delicata squash dish balances sweet, nutty, and savory flavors beautifully, making it a standout addition to any autumn meal.

Roasted Carrots with Orange and Thyme

Sweet roasted carrots get a citrusy twist with fresh orange juice and zest, accented by earthy thyme.

This side is simple yet vibrant, perfect for holiday dinners or casual fall meals.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon fresh thyme leaves
• Zest and juice of 1 orange
• 1 teaspoon honey (optional)

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss carrots with olive oil, salt, pepper, and thyme. Spread in a single layer.
3. Roast for 20–25 minutes, turning once, until tender and caramelized.
4. Drizzle with orange juice, zest, and honey before serving.

These roasted carrots are bursting with natural sweetness and citrus brightness, making them a refreshing yet cozy fall side.

Garlic and Herb Roasted Butternut Squash

This classic butternut squash dish is enhanced with garlic and fresh herbs.

Roasting caramelizes the edges, bringing out a natural sweetness, while the herbs add a fragrant, earthy touch.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon rosemary, chopped
• 1 teaspoon thyme leaves
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss squash cubes with olive oil, garlic, herbs, salt, and pepper. Spread in a single layer.
3. Roast for 30–35 minutes, turning halfway, until tender and caramelized.
4. Serve warm as a hearty fall side.

Garlic and herb roasted butternut squash is a versatile, comforting dish that complements roasted meats, grains, or even a fall salad.

Sautéed Kale with Cranberries and Walnuts

This nutrient-packed side combines tender sautéed kale with sweet dried cranberries and crunchy toasted walnuts.

A touch of garlic and olive oil brings it all together for a simple yet flavorful fall dish.

Ingredients:

• 1 large bunch of kale, stems removed and leaves chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1/3 cup dried cranberries
• 1/4 cup walnuts, toasted

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute.
2. Add kale, season with salt and pepper, and cook for 5–7 minutes until wilted and tender.
3. Stir in cranberries and toasted walnuts. Serve warm.

Sautéed kale with cranberries and walnuts is a colorful, healthy side packed with fall flavors.

Its sweet-tart notes and crunch make it a delightful addition to any meal.

Mushroom and Thyme Ragout

This rich mushroom ragout brings earthy, deep flavors to the table.

Slow-cooked with fresh thyme and a hint of garlic, it’s a comforting fall side that works beautifully with roasted meats, grains, or pasta.

Ingredients:

• 1 pound mixed mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small shallot, minced
• 1/2 cup vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Add shallot and garlic, sautéing until fragrant.
2. Add mushrooms, thyme, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until mushrooms release their liquid and become tender.
3. Pour in vegetable broth and simmer for 5 minutes until slightly reduced. Serve warm.

Mushroom and thyme ragout is a savory, umami-rich side dish that enhances the flavors of fall.

Its deep, earthy taste makes it a comforting complement to any seasonal main.

Roasted Beet and Goat Cheese Salad

Sweet, earthy roasted beets paired with creamy goat cheese and a simple vinaigrette make this salad a perfect fall side dish.

Toasted nuts add crunch, creating a delightful combination of textures and flavors.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/4 cup crumbled goat cheese
• 1/4 cup toasted walnuts or pecans
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, until tender.
2. Whisk together balsamic vinegar and mustard to make a simple dressing.
3. Arrange roasted beets on a serving platter, sprinkle with goat cheese and nuts, and drizzle with dressing.

Roasted beet and goat cheese salad is a visually stunning and flavorful side dish.

Its sweet, tangy, and nutty elements perfectly capture the essence of fall.

Roasted Kohlrabi with Garlic and Rosemary

Kohlrabi, often overlooked, shines when roasted with garlic and rosemary.

Its crisp texture softens into a tender, mildly sweet vegetable with savory herb notes, making it a perfect fall side dish.

Ingredients:

• 2 medium kohlrabi bulbs, peeled and cubed
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss kohlrabi cubes with olive oil, garlic, rosemary, salt, and pepper. Spread in a single layer.
3. Roast for 25–30 minutes, turning halfway, until golden and tender.
4. Serve warm as a unique, flavorful fall side.

Roasted kohlrabi is a lightly sweet, herbaceous addition to any autumn meal.

Its crisp-tender texture and aromatic flavors make it an elegant yet approachable side.

Spiced Pumpkin Wedges

These pumpkin wedges are roasted with warming spices like cinnamon, nutmeg, and smoked paprika.

Sweet, savory, and lightly caramelized, they bring the essence of fall to your table.

Ingredients:

• 1 small sugar pumpkin, peeled, seeded, and cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss pumpkin wedges with olive oil, spices, salt, and pepper. Spread in a single layer.
3. Roast for 25–30 minutes, turning halfway through, until tender and caramelized.
4. Serve warm as a fragrant, flavorful side dish.

Spiced pumpkin wedges are a visually stunning and aromatic fall side.

Their combination of sweet and warm spice notes makes them a comforting complement to roasted meats or grain dishes.

Sautéed Fennel with Pomegranate Seeds

Fennel’s subtle licorice flavor pairs beautifully with tart pomegranate seeds.

Sautéed lightly with olive oil and a hint of lemon, this dish offers a refreshing, slightly sweet fall side.

Ingredients:

• 2 fennel bulbs, thinly sliced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1/2 cup pomegranate seeds
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Instructions:

1. Heat olive oil in a skillet over medium heat. Add fennel and sauté for 7–10 minutes until tender.
2. Season with salt and pepper, then stir in pomegranate seeds, lemon zest, and lemon juice.
3. Serve warm or at room temperature.

Sautéed fennel with pomegranate seeds is light, refreshing, and visually striking.

Its subtle sweetness and tartness make it a standout fall side.

Honey-Roasted Carrots and Parsnips

Carrots and parsnips roasted with honey and a touch of thyme create a naturally sweet and earthy side dish.

The caramelized edges add depth and flavor to any fall meal.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 1 pound parsnips, peeled and cut into sticks
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss carrots and parsnips with olive oil, honey, thyme, salt, and pepper. Spread in a single layer.
3. Roast for 25–30 minutes, turning halfway, until tender and caramelized.
4. Serve warm as a sweet, earthy fall side.

Honey-roasted carrots and parsnips are a simple, comforting side that highlights the natural flavors of autumn root vegetables.

Roasted Sweet Potatoes with Sage Butter

Sweet potatoes roasted with a sage-infused butter create a rich, aromatic side dish.

The combination of creamy sweet potato and fragrant sage is a classic fall pairing.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 1 teaspoon fresh sage, chopped
• Salt and black pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss sweet potato cubes with olive oil, salt, and pepper. Spread in a single layer.
3. Roast for 25–30 minutes, turning halfway, until tender.
4. Melt butter in a small pan with sage and drizzle over roasted sweet potatoes before serving.

Roasted sweet potatoes with sage butter are aromatic, savory, and slightly sweet.

This comforting fall side dish pairs wonderfully with roasted meats or autumn grains.

Braised Red Cabbage with Apples

Braised red cabbage with apples is a sweet and tangy fall side dish.

Slow-cooked with onions, vinegar, and spices, it becomes tender, flavorful, and perfect for holiday meals.

Ingredients:

• 1 small red cabbage, thinly sliced
• 2 apples, peeled, cored, and sliced
• 1 onion, thinly sliced
• 2 tablespoons olive oil
• 1/4 cup apple cider vinegar
• 1 tablespoon brown sugar
• Salt and black pepper, to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and sauté until soft.
2. Add cabbage, apples, vinegar, brown sugar, salt, and pepper. Stir to combine.
3. Cover and simmer for 20–25 minutes, stirring occasionally, until cabbage is tender.
4. Serve warm as a sweet and tangy fall side.

Braised red cabbage with apples is a vibrant, flavorful side that balances sweet and tangy notes.

Its tender texture and warm flavors make it a fall classic.

Roasted Acorn Squash with Brown Sugar and Pecans

Acorn squash is naturally sweet and nutty.

Roasting it with brown sugar and pecans creates a caramelized, crunchy topping that enhances its buttery texture, making it a delightful fall side dish.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 2 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1/4 cup chopped pecans
• Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Place squash halves cut-side up on a baking sheet.
2. Brush the flesh with melted butter, sprinkle with brown sugar, pecans, and a pinch of salt.
3. Roast for 30–35 minutes, or until the squash is tender and caramelized.
4. Serve warm as a sweet, nutty fall side.

Roasted acorn squash with brown sugar and pecans is a comforting, visually appealing dish.

Its sweet, nutty flavors perfectly capture the essence of autumn.

Roasted Cauliflower with Tahini and Lemon

This roasted cauliflower is dressed with a creamy, nutty tahini sauce and brightened with lemon juice.

It’s a healthy, flavorful, and slightly exotic fall side dish.

Ingredients:

• 1 large cauliflower, cut into florets
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 clove garlic, minced

Instructions:

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Toss cauliflower with olive oil, salt, and pepper. Roast for 25–30 minutes until golden brown.
3. Mix tahini, lemon juice, and garlic in a small bowl. Drizzle over roasted cauliflower before serving.

Roasted cauliflower with tahini and lemon offers a nutty, tangy, and earthy flavor profile, perfect for a creative fall side.

Glazed Carrots with Ginger and Maple

Carrots glazed with maple syrup and fresh ginger create a sweet and slightly spicy side dish.

Their vibrant color and glossy finish make them perfect for holiday tables or casual fall meals.

Ingredients:

• 1 pound carrots, peeled and cut into sticks
• 2 tablespoons butter or coconut oil
• 2 tablespoons maple syrup
• 1 teaspoon fresh grated ginger
• Salt, to taste

Instructions:

1. Steam or boil carrots until just tender, about 8–10 minutes. Drain.
2. In a skillet, melt butter over medium heat. Add ginger and cook for 1 minute.
3. Add carrots and maple syrup, tossing to coat. Cook for 3–4 minutes until glazed.
4. Serve warm as a glossy, flavorful side dish.

Glazed carrots with ginger and maple are sweet, aromatic, and comforting. They are a simple yet elegant way to showcase seasonal vegetables.

Roasted Parsnips with Garlic and Parmesan

Parsnips roasted with garlic and Parmesan develop a nutty, caramelized flavor.

Their natural sweetness is enhanced by the cheese, creating a savory and irresistible fall side.

Ingredients:

• 1 pound parsnips, peeled and cut into sticks
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss parsnips with olive oil, garlic, salt, and pepper. Spread in a single layer.
3. Roast for 25–30 minutes until tender and golden, turning halfway.
4. Sprinkle Parmesan over parsnips and roast for an additional 5 minutes. Serve warm.

Roasted parsnips with garlic and Parmesan are sweet, savory, and rich in flavor, making them a standout fall side dish.

Balsamic Roasted Brussels Sprouts

Brussels sprouts roasted with balsamic vinegar and olive oil develop a sweet, tangy, and caramelized flavor.

Crisp edges and tender interiors make them a crowd-pleasing fall side.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss Brussels sprouts with olive oil, balsamic vinegar, salt, and pepper.
2. Spread on a baking sheet in a single layer and roast for 20–25 minutes, turning halfway, until caramelized.
3. Serve warm as a sweet and tangy side dish.

Balsamic roasted Brussels sprouts combine sweet, tangy, and savory notes. Their crisp-tender texture makes them a favorite for fall dinners.

Autumn Ratatouille

A fall twist on classic ratatouille, featuring roasted eggplant, zucchini, bell peppers, and tomatoes, flavored with garlic and fresh herbs.

It’s colorful, hearty, and full of seasonal flavor.

Ingredients:

• 1 small eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 medium tomatoes, diced
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and toss all vegetables with olive oil, garlic, herbs, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway, until tender and slightly caramelized.
3. Serve warm as a colorful and flavorful fall side dish.

Autumn ratatouille showcases the best of seasonal vegetables.

Its robust flavor and beautiful presentation make it a versatile and delicious side for any fall meal.

Honey-Roasted Fennel and Carrots

Fennel and carrots roasted with honey and a touch of olive oil create a naturally sweet and aromatic fall side.

Their caramelized edges and tender interiors are full of flavor.

Ingredients:

• 2 fennel bulbs, sliced
• 4 large carrots, peeled and cut into sticks
• 2 tablespoons olive oil
• 2 tablespoons honey
• Salt and black pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C) and toss fennel and carrots with olive oil, honey, salt, and pepper.
2. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until caramelized and tender.
3. Serve warm as a fragrant, naturally sweet fall side.

Honey-roasted fennel and carrots are a fragrant, visually stunning side dish.

Their natural sweetness and aromatic flavors make them an ideal accompaniment to autumn meals.