12 Fall Harvest Side Dishes for Thanksgiving & Beyond

The sides are the real stars of any fall table. These harvest recipes lean into roasted vegetables, warm spices, and cozy grains.

Whether it's Thanksgiving or a regular Tuesday, these 12 fall harvest side dishes bring seasonal color and comfort to the plate.

Below you’ll find 12 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Honey-Glazed Roasted Root Vegetables

Carrots, parsnips, and sweet potatoes caramelized with honey and thyme.

Ingredients

• 3 carrots, cut in chunks
• 2 parsnips, cut in chunks
• 1 large sweet potato, cubed
• 3 tbsp olive oil
• 3 tbsp honey
• 1 tbsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Heat oven to 425°F.
2. Toss vegetables with olive oil, salt, and pepper on a sheet pan.
3. Roast 25 minutes, stirring once.
4. Drizzle with honey and sprinkle thyme; roast 10 more minutes.
5. Serve warm, caramelized and glistening.

2. Maple Brussels Sprouts with Bacon

Crispy-edged Brussels sprouts tossed with bacon and a maple glaze.

Ingredients

• 1 1/2 lb Brussels sprouts, halved
• 6 slices bacon, chopped
• 2 tbsp olive oil
• 3 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Heat oven to 425°F.
2. Toss sprouts with olive oil, salt, and pepper; roast cut-side down 20 minutes.
3. Meanwhile, crisp the bacon in a skillet.
4. Toss roasted sprouts with bacon, maple syrup, and balsamic.
5. Roast 5 more minutes until glazed and serve.

3. Creamy Butternut Squash Risotto

Velvety risotto with roasted butternut squash, sage, and Parmesan.

Ingredients

• 1 small butternut squash, cubed
• 1 1/2 cups arborio rice
• 1 onion, diced
• 4 cups warm vegetable broth
• 1/2 cup white wine
• 1/2 cup grated Parmesan
• 3 tbsp butter
• 8 fresh sage leaves
• 2 tbsp olive oil

Instructions

1. Roast squash with olive oil at 400°F for 25 minutes.
2. Sauté onion in butter; add rice and toast 2 minutes.
3. Add wine, then broth one ladle at a time, stirring until absorbed.
4. Fold in roasted squash and Parmesan.
5. Crisp sage leaves in butter and scatter over the top.

4. Apple Cider Glazed Carrots

Tender roasted carrots lacquered in a sweet-tart apple cider glaze.

Ingredients

• 2 lb carrots
• 1 cup apple cider
• 2 tbsp butter
• 1 tbsp brown sugar
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 tbsp chopped parsley
• 1/2 tsp thyme

Instructions

1. Heat oven to 400°F. Toss carrots with olive oil and salt; roast 25 minutes.
2. Simmer cider, butter, and brown sugar until syrupy, about 10 minutes.
3. Toss roasted carrots in the glaze.
4. Roast 5 more minutes until lacquered.
5. Sprinkle with parsley and thyme.

5. Wild Rice & Cranberry Pilaf

Chewy wild rice with tart cranberries, pecans, and orange zest.

Ingredients

• 1 1/2 cups wild rice blend
• 3 cups vegetable broth
• 1 cup dried cranberries
• 3/4 cup toasted pecans
• 1/2 cup diced celery
• 1/2 onion, diced
• 1 tbsp orange zest
• 2 tbsp olive oil
• 2 tbsp chopped parsley

Instructions

1. Simmer rice in broth 40-45 minutes until tender; drain excess.
2. Sauté onion and celery in olive oil 5 minutes.
3. Stir vegetables, cranberries, pecans, and orange zest into the rice.
4. Season with salt and pepper.
5. Garnish with parsley and serve warm.

6. Garlic Parmesan Roasted Cauliflower

Golden roasted cauliflower with crispy Parmesan edges and garlic butter.

Ingredients

• 1 large cauliflower, cut in florets
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 3/4 cup grated Parmesan
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 2 tbsp chopped parsley

Instructions

1. Heat oven to 425°F.
2. Toss cauliflower with olive oil, garlic, seasoning, and salt.
3. Roast 20 minutes, then sprinkle with Parmesan.
4. Roast 10 more minutes until golden and crisp.
5. Toss with parsley and serve.

7. Sweet Potato Casserole with Pecan Streusel

Whipped sweet potatoes under a buttery brown-sugar pecan crunch.

Ingredients

• 4 large sweet potatoes, baked and mashed
• 1/2 cup brown sugar
• 1/3 cup melted butter
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1 cup chopped pecans
• 1/2 cup flour
• 1/2 cup brown sugar
• 1/4 cup cold butter

Instructions

1. Heat oven to 375°F. Mix mashed sweet potatoes, sugar, melted butter, eggs, vanilla, and cinnamon.
2. Spread into a buttered 9×13 dish.
3. Rub flour, brown sugar, and cold butter into crumbs; stir in pecans.
4. Sprinkle streusel over the top.
5. Bake 30 minutes until the topping is crisp.

8. Roasted Delicata Squash with Maple

Crescents of delicata squash roasted with maple and a pinch of chili.

Ingredients

• 2 delicata squash, halved and sliced
• 3 tbsp olive oil
• 3 tbsp maple syrup
• 1/2 tsp chili powder
• 1 tsp salt
• 2 tbsp pepitas
• 1 tbsp chopped sage

Instructions

1. Heat oven to 425°F.
2. Toss squash with olive oil, salt, and chili powder.
3. Roast 20 minutes, flipping once.
4. Brush with maple syrup and roast 8 more minutes.
5. Top with pepitas and sage.

9. Creamed Corn with Bacon & Thyme

Fresh corn in a silky cream sauce with smoky bacon and thyme.

Ingredients

• 6 ears corn, kernels cut off
• 6 slices bacon, chopped
• 1 small onion, diced
• 1 cup heavy cream
• 2 tbsp butter
• 1 tbsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Crisp the bacon in a skillet; remove, leaving the drippings.
2. Sauté onion in the drippings 4 minutes.
3. Add corn and cook 5 minutes.
4. Stir in cream, butter, and thyme; simmer 5 minutes until thickened.
5. Top with bacon and serve.

10. Harvest Kale Salad

Massaged kale with roasted squash, apples, goat cheese, and maple vinaigrette.

Ingredients

• 2 bunches kale, chopped
• 2 cups roasted butternut cubes
• 1 apple, sliced
• 1/2 cup crumbled goat cheese
• 1/2 cup candied pecans
• 1/3 cup olive oil
• 3 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard

Instructions

1. Massage kale with a pinch of salt until softened.
2. Whisk oil, vinegar, maple, and Dijon into a vinaigrette.
3. Toss kale with half the dressing; rest 10 minutes.
4. Add squash, apple, goat cheese, and pecans.
5. Drizzle with remaining dressing and serve.

11. Cheesy Scalloped Turnips

Thin turnip slices baked in garlicky cream with Gruyère — a low-key luxury.

Ingredients

• 2 lb turnips, thinly sliced
• 1 1/2 cups heavy cream
• 2 garlic cloves, minced
• 1 1/2 cups shredded Gruyère
• 1 tsp fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp butter

Instructions

1. Heat oven to 375°F and butter a baking dish.
2. Warm cream with garlic, thyme, salt, and pepper.
3. Layer turnips and cheese in the dish; pour cream over.
4. Cover with foil and bake 40 minutes.
5. Uncover and bake 20 more minutes until golden and bubbling.

12. Cider-Braised Red Cabbage

Sweet-tart braised cabbage with apples and cider — gorgeous and make-ahead friendly.

Ingredients

• 1 red cabbage, shredded
• 2 apples, sliced
• 1 onion, sliced
• 1 cup apple cider
• 1/4 cup apple cider vinegar
• 3 tbsp brown sugar
• 2 tbsp butter
• 1/2 tsp caraway seeds

Instructions

1. Melt butter in a Dutch oven; sauté onion 5 minutes.
2. Add cabbage, apples, cider, vinegar, sugar, and caraway.
3. Cover and braise on low 45 minutes, stirring occasionally.
4. Uncover and cook 10 minutes to thicken.
5. Season and serve warm or at room temperature.

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