12 Fall Side Dishes That Go With Everything

A good side dish turns a simple main into a real dinner. These 12 fall side dishes lean on what is cheap and good right now: Brussels sprouts, squash, sweet potatoes, apples and cranberries.

Each one comes with a short method you can follow without a separate recipe card, the oven temperature and timing, and a main dish it pairs especially well with. Quantities serve about 6.

Roasted Vegetables

Roasting at 425°F is the easiest way to make vegetables taste sweet and browned. Give them room on the pan; crowded vegetables steam instead of caramelizing.

1. Roasted Brussels Sprouts with Balsamic

Pairs with: Beef and Mushroom Shepherd’s Pie

You’ll need 1 1/2 lb Brussels sprouts (trimmed and halved), 2 tbsp olive oil, 3/4 tsp kosher salt, 1/4 tsp pepper, 2 tbsp balsamic vinegar and 1 tsp honey.

1. Heat the oven to 425°F. Toss the sprouts with oil, salt and pepper.
2. Arrange cut side down on a rimmed sheet pan. Roast 20 to 25 minutes, until deeply browned on the cut sides and tender inside.
3. While they roast, simmer the balsamic and honey in a small pan for 2 to 3 minutes until slightly syrupy.
4. Drizzle over the hot sprouts and toss.

2. Garlic Herb Roasted Potatoes

Pairs with: Sausage and Cabbage Skillet

You’ll need 2 lb baby Yukon gold potatoes (halved, or larger ones cut into 1-inch chunks), 3 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp pepper, 1 tsp dried rosemary, 1 tsp dried thyme, 4 minced garlic cloves and 2 tbsp chopped parsley.

1. Heat the oven to 425°F. Toss the potatoes with oil, salt, pepper, rosemary and thyme.
2. Roast cut side down for 20 minutes.
3. Flip, scatter the garlic over the top and roast 15 to 20 minutes more, until crisp and fork-tender. Adding the garlic late keeps it from burning.
4. Toss with parsley before serving.

3. Honey Thyme Glazed Carrots

Pairs with: Creamy Mushroom Stroganoff

You’ll need 2 lb carrots (peeled, halved lengthwise if thick, cut into 3-inch pieces), 2 tbsp olive oil, 3/4 tsp salt, 2 tbsp honey, 1 tbsp melted butter and 1 tsp fresh thyme leaves.

1. Heat the oven to 425°F. Toss the carrots with oil and salt and spread on a sheet pan.
2. Roast 20 minutes, until starting to brown.
3. Stir together honey, butter and thyme, pour over the carrots and toss.
4. Roast 5 to 10 minutes more, until glazed and tender. Watch closely at the end, because honey burns quickly.

4. Maple Roasted Butternut Squash

Pairs with: Chicken and Wild Rice Casserole

You’ll need 1 medium butternut squash (about 2 1/2 lb, peeled and cut into 1-inch cubes), 2 tbsp olive oil, 3/4 tsp salt, 2 tbsp pure maple syrup and a pinch of cinnamon or cayenne.

1. Heat the oven to 425°F. Toss the squash with oil and salt and spread in a single layer.
2. Roast 20 minutes.
3. Drizzle with maple syrup, sprinkle with cinnamon or cayenne and toss.
4. Roast 10 to 15 minutes more, until the edges caramelize and a fork slides in easily.

Casseroles and Bakes

These are the make-ahead heroes. Assemble them earlier in the day, refrigerate, and add about 10 minutes to the bake time when they go in cold.

5. Sweet Potato Casserole with Pecans

Pairs with: Apple Cider Pork Chops

You’ll need 3 lb sweet potatoes, 1/4 cup melted butter, 1/3 cup brown sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon and 1/2 tsp salt. For the topping: 1 cup chopped pecans, 1/2 cup brown sugar, 1/3 cup flour and 1/4 cup melted butter.

1. Heat the oven to 400°F. Prick the sweet potatoes and bake on a foil-lined pan 45 to 60 minutes, until very soft. Cool enough to handle.
2. Lower the oven to 350°F. Scoop the flesh into a bowl and mash with the butter, brown sugar, eggs, milk, vanilla, cinnamon and salt.
3. Spread in a buttered 2-quart baking dish.
4. Mix the topping ingredients until crumbly and scatter over the top.
5. Bake 30 to 35 minutes, until the topping is golden and the center is set.

6. Cheesy Broccoli Casserole

Pairs with: Sausage and Apple Stuffed Acorn Squash

You’ll need 2 lb broccoli florets, 3 tbsp butter, 3 tbsp flour, 1 1/2 cups milk, 2 cups shredded sharp cheddar, 1/2 tsp salt, 1/4 tsp garlic powder, 1/2 cup panko and 1 tbsp melted butter.

1. Heat the oven to 375°F. Boil the broccoli for 2 minutes, drain well and spread in a 2-quart baking dish.
2. Melt the butter in a saucepan, whisk in the flour and cook 1 minute. Whisk in the milk and simmer 3 to 4 minutes, until thickened.
3. Off the heat, stir in 1 1/2 cups cheddar, salt and garlic powder. Pour over the broccoli.
4. Top with the remaining cheese and the panko tossed with melted butter.
5. Bake 20 to 25 minutes, until bubbling and golden.

7. Brussels Sprouts Gratin

Pairs with: Slow Cooker Pot Roast with Root Vegetables

You’ll need 1 1/2 lb Brussels sprouts (halved), 1 cup heavy cream, 2 smashed garlic cloves, 1/2 tsp salt, 1/4 tsp pepper, a pinch of nutmeg, 1 cup shredded Gruyère, 1/4 cup grated Parmesan, 1/2 cup panko and 1 tbsp melted butter.

1. Heat the oven to 400°F. Boil the sprouts 4 minutes, drain and spread in a 2-quart baking dish.
2. Warm the cream with garlic, salt, pepper and nutmeg until steaming. Remove the garlic and pour the cream over the sprouts.
3. Sprinkle with Gruyère, then Parmesan, then the buttered panko.
4. Bake 20 to 25 minutes, until bubbling and browned. Rest 5 minutes so the cream thickens.

8. Apple Sage Stuffing

Pairs with: Sheet Pan Chicken Thighs with Root Vegetables

You’ll need a 1-lb loaf of sturdy bread cut into 3/4-inch cubes (10 to 12 cups), 1/2 cup butter, 1 large diced onion, 2 diced celery ribs, 2 diced apples, 2 tbsp chopped fresh sage (or 2 tsp dried), 1 tsp dried thyme, 1 tsp salt, 2 eggs and 2 1/2 to 3 cups chicken broth.

1. Heat the oven to 300°F. Spread the bread on two sheet pans and toast 20 to 25 minutes, until dry. Raise the oven to 350°F.
2. Melt the butter in a skillet and cook the onion and celery 8 to 10 minutes until soft. Add the apples, sage, thyme and salt and cook 3 minutes.
3. Toss the bread with the vegetables in a large bowl. Whisk the eggs with 2 1/2 cups broth, pour over and toss, adding more broth if it looks dry.
4. Spread in a buttered 9×13-inch dish. Bake covered for 30 minutes, then uncovered 15 to 20 minutes, until the top is crisp and the center reaches 165°F.

Mashed and Stovetop

9. Garlic Cream Cheese Mashed Potatoes

Pairs with: Red Wine Braised Short Ribs

You’ll need 3 lb Yukon gold potatoes (peeled and cut into 2-inch chunks), 4 peeled garlic cloves, 4 tbsp butter, 4 oz softened cream cheese, 1/2 to 3/4 cup warm milk and salt and pepper.

1. Put the potatoes and garlic in a pot, cover with cold water by 1 inch and add 1 tbsp salt.
2. Bring to a boil, then simmer 15 to 20 minutes, until a knife slides in with no resistance.
3. Drain and return to the warm pot for 1 to 2 minutes to steam off excess water.
4. Mash the potatoes and garlic with butter and cream cheese, then stir in warm milk until creamy. Season to taste. Cold milk cools them down and makes them gluey, so warm it first.

10. Green Bean Almondine

Pairs with: Marry Me Chicken Pasta

You’ll need 1 1/2 lb green beans (trimmed), 3 tbsp butter, 1/3 cup sliced almonds, 1 minced garlic clove, 1 tbsp lemon juice and salt.

1. Boil the beans in well-salted water 3 to 4 minutes, until crisp-tender. Drain and plunge into ice water, then drain again.
2. Melt the butter in a large skillet over medium heat. Add the almonds and cook, stirring, 3 to 4 minutes until golden.
3. Add the garlic for 30 seconds, then the beans. Toss 2 to 3 minutes until hot.
4. Finish with lemon juice and salt.

Fresh and Bright

Every heavy fall plate needs something sharp and crunchy to balance it.

11. Cranberry Orange Relish

Pairs with: Swedish Meatballs (it plays the role of lingonberry jam)

You’ll need 12 oz fresh or frozen cranberries, 1 navel orange, 1/2 to 3/4 cup sugar and a pinch of salt.

1. Zest the orange, then cut away most of the white pith and chop the flesh, removing any seeds.
2. Pulse the cranberries, orange flesh and zest in a food processor until finely chopped but not pureed.
3. Stir in 1/2 cup sugar and the salt. Taste and add more sugar if needed.
4. Refrigerate at least 4 hours, or overnight, so the sugar dissolves and the flavors mellow. It keeps about 1 week in the fridge.

12. Kale Apple Salad

Pairs with: Classic Meat Lasagna

You’ll need 1 bunch lacinato kale (stems removed, thinly sliced), 1 thinly sliced crisp apple, 1/3 cup dried cranberries, 1/3 cup toasted pecans or pepitas and 1/4 cup shaved Parmesan. For the dressing: 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tsp Dijon, 1 tsp honey and salt and pepper.

1. Massage the kale with a pinch of salt and 1 tsp of the oil for 1 to 2 minutes, until it darkens and softens.
2. Whisk the dressing ingredients together.
3. Toss the kale with the dressing, then add the apple, cranberries, nuts and Parmesan.
4. Let it sit 10 minutes before serving. Unlike lettuce salads, dressed kale holds for hours.

Pairing guide: which side with which main

Each side above lists one favorite partner, but most of them work with several mains. The rule of thumb: a rich main wants something sharp or green, a lean or brothy main wants something starchy or creamy, and a saucy main wants something that soaks the sauce up.

Classic Beef Stew: the stew already has potatoes and carrots, so skip the mashed potatoes and go bright. Kale apple salad cuts the richness, and a piece of crusty bread does more than any second starch would. If the table wants more vegetables, roasted Brussels sprouts hold up well next to the gravy.

Red Wine Braised Short Ribs: garlic cream cheese mashed potatoes are the classic bed for the sauce. Add green bean almondine for crunch and stop at two sides. Anything sweet, like the maple squash, fights with the wine.

Slow Cooker Pot Roast: the roast comes with its own root vegetables, so the gratin adds richness while cranberry relish adds contrast. To stretch the meal for more people, apple sage stuffing turns it into a Sunday dinner.

Chicken Pot Pie: it is already creamy and starchy. Serve it with kale apple salad or plain roasted Brussels sprouts and nothing else. Honey thyme carrots are a good add if the filling is light on vegetables.

Apple Cider Pork Chops: pork and sweet potatoes belong together, so the sweet potato casserole is the first choice. Roasted Brussels sprouts with balsamic pick up the cider in the pan sauce. Skip the maple squash here, since the cider sauce already brings the sweetness.

Swedish Meatballs: mashed potatoes or egg noodles under the gravy, cranberry orange relish on the side in place of lingonberry, and green bean almondine so the plate is not entirely beige.

Sheet Pan Chicken Thighs with Root Vegetables: the pan is already full of carrots, parsnips and sweet potato, so choose from the stovetop or the fridge. Kale apple salad, cranberry relish or green beans keep dinner to one oven pan. Stuffing is a good add when you want a holiday feel without the turkey.

Classic Meat Lasagna: lasagna needs acid and crunch. The kale apple salad with its cider vinegar dressing is the best match on this list, followed by roasted Brussels sprouts. Cheesy broccoli casserole is too much cheese on cheese.

How to Plan Sides Around One Oven

• Group by temperature. The roasted vegetables all run at 425°F and can share the oven. The casseroles are happy anywhere from 350°F to 400°F; if you have to compromise, use 375°F and adjust the time by a few minutes.
• Use the stovetop. Mashed potatoes and green bean almondine free up oven space.
• Make ahead what you can. The relish, sweet potato casserole base and toasted bread cubes can all be done a day or two early. For holiday planning, see the Thanksgiving make-ahead timeline.
• Balance the plate. Pair one rich side (gratin, casserole or mashed potatoes) with one bright side (relish, salad or green beans).

Oven-space planning for a big dinner

One oven, five sides and a main is the most common holiday and Sunday-dinner problem. The way through is to sort dishes by temperature, decide what can be reheated rather than cooked to order, and write the order down before you start.

Which temperatures share the oven

425°F: Brussels sprouts, roasted potatoes, glazed carrots and butternut squash. All four can roast at once on two sheet pans, one on the upper-middle rack and one on the lower-middle. Swap the pans top to bottom halfway through so both brown evenly.

375°F to 400°F: the Brussels sprouts gratin (400°F) and cheesy broccoli casserole (375°F) can share a rack at 375°F; give the gratin an extra 5 minutes.

350°F: sweet potato casserole and apple sage stuffing. A 9×13 and a 2-quart dish fit side by side on one rack in a standard oven.

Order of operations for a 4:00 p.m. dinner

1. Morning: bake the sweet potatoes for the casserole and toast the bread cubes for the stuffing. Both use the oven early, when nothing else needs it.
2. By 1:00 p.m.: assemble the sweet potato casserole, stuffing and any gratin. Refrigerate, with crunchy toppings in separate bags.
3. 2:15 p.m.: oven to 425°F. Roast the vegetables, 25 to 35 minutes. Boil the potatoes for mashing on the stove at the same time.
4. 2:50 p.m.: vegetables out and tented. Oven down to 350°F. Casseroles and stuffing in; they need 35 to 45 minutes from cold, and the stuffing must reach 165°F in the center.
5. 3:20 p.m.: mash the potatoes and hold them covered over the lowest heat, or in a slow cooker on warm.
6. 3:40 p.m.: green beans on the stove. Slide the roasted vegetables back into the oven, uncovered, for the last 5 minutes to re-crisp.
7. 3:55 p.m.: everything out, relish and salad on the table.

Storing and Reheating

Refrigerate leftovers within 2 hours in airtight containers and eat within 3 to 4 days. Reheat casseroles and mashed potatoes to 165°F, adding a splash of milk to the potatoes as they warm. Roasted vegetables reheat best in a 400°F oven for 8 to 10 minutes, which brings back some of the crisp edges a microwave would soften.

Make-ahead and reheating notes for each side

Every side on this list can be started ahead. Here is how far ahead, what to hold back, and how to bring each one back to temperature.

1. Roasted Brussels sprouts: trim and halve up to 2 days ahead and refrigerate in a bag. Roast the day of; reheated sprouts lose their crisp edges.

2. Garlic herb roasted potatoes: cut and hold in cold water up to 24 hours, then dry thoroughly before oiling. Reheat leftovers in a 425°F oven for 8 to 10 minutes or in a skillet with a little oil; the microwave makes them soft.

3. Honey thyme carrots: peel and cut up to 3 days ahead. Fully roasted carrots reheat well covered at 350°F for 10 minutes, or in a skillet with a spoonful of water to loosen the glaze.

4. Maple butternut squash: peel and cube up to 3 days ahead, or buy it pre-cut. Roasted squash reheats fine at 350°F for 10 to 12 minutes and is also good cold in a salad.

5. Sweet potato casserole: bake and mash the potatoes up to 3 days ahead. Assemble the base a day ahead and refrigerate, with the topping in a separate bag. Bake from cold at 350°F for 40 to 45 minutes; the center should reach 165°F because it contains eggs.

6. Cheesy broccoli casserole: blanch the broccoli and make the sauce a day ahead, then assemble and refrigerate. Add the panko just before baking. From cold, bake 30 to 35 minutes at 375°F. Leftovers reheat covered at 350°F for about 20 minutes.

7. Brussels sprouts gratin: assemble without the panko up to a day ahead. Bake from cold at 400°F for 30 to 35 minutes. Cream gratins reheat better in the oven than in the microwave, which can make the cream separate.

8. Apple sage stuffing: toast the bread up to a week ahead and store airtight. Cook the vegetables 2 days ahead. Combine with the eggs and broth no more than a day ahead and keep refrigerated. Bake from cold, covered, 40 minutes, then uncovered 15 to 20 minutes, to 165°F in the center.

9. Garlic cream cheese mashed potatoes: make fully up to 2 days ahead. Reheat in a covered baking dish at 350°F for 30 to 40 minutes, stirring once and adding warm milk, or in a slow cooker on low for about 2 hours, stirring every 30 minutes.

10. Green bean almondine: blanch and shock the beans up to 2 days ahead and refrigerate in a towel-lined container. Toast the almonds in butter the day of; it takes 4 minutes. Leftover beans are best reheated in a hot skillet for 2 to 3 minutes, not the microwave.

11. Cranberry orange relish: make up to a week ahead. It is served cold, so there is nothing to reheat.

12. Kale apple salad: massage and dress the kale up to 4 hours ahead. Add the apple, nuts and cheese within an hour of serving so the apple stays crisp and the nuts stay crunchy. Toss the apple slices in a little of the dressing to keep them from browning.

Frequently asked questions

What are the best fall side dishes for a crowd?

Casseroles like sweet potato casserole, cheesy broccoli casserole and stuffing are easiest for a crowd because they can be assembled ahead and bake in one dish. Garlic mashed potatoes and a kale apple salad round out the table.

Can I make fall side dishes ahead of time?

Yes. Cranberry relish can be made up to a week ahead, casseroles can be assembled a day ahead and refrigerated, and bread cubes for stuffing can be toasted several days early. Add about 10 minutes to the bake time for casseroles that go in cold.

What temperature should I roast fall vegetables at?

425°F works well for Brussels sprouts, potatoes, carrots and butternut squash. Cut pieces evenly, spread them in a single layer and do not crowd the pan so they brown instead of steam.

How do I keep mashed potatoes from getting gluey?

Use Yukon gold or russet potatoes, let them steam dry for a minute or two after draining, mash by hand rather than in a food processor or blender, and add warm milk instead of cold.