13 of the Best Side Dishes to Rely on for All Your Fall Parties

Roasted Brussels Sprouts with Peanuts and Fish Sauce

Julia Turshen dresses up simple roasted brussels spouts with a combination of olive oil, fish sauce and vinegar. It gives the sprouts great punchy flavor, while chopped peanuts on top add crunch.

Chipotle-Roasted Baby Carrots

For this version of a stunning salad that Alex Stupak serves, baby carrots are roasted simply with smoky chipotles in adobo.

Warm Mushroom Salad with Bacon Vinaigrette

Oyster mushrooms are the ideal mushroom for this salad. To roast them, mix the mushrooms with a delicious garlic oil and save leftover oil for other uses.

Turnip Casserole with Porcini Crumb Topping

We love the earthy porcini topping on this rich and creamy turnip gratin, but it would also be fantastic on mac and cheese or other root vegetable gratin.

Maple-Roasted Brussels Sprouts

This unbelievably simple side dish counters the slight bitterness of brussels sprouts with a sweet maple-syrup pan sauce.

 Mustard Greens with Apple Cider-Dijon Dressing

This delicious, crunchy side salad is made with tart Granny Smith apples.

Buttery Pumpkin Mashed Potatoes

F&W’s Justin Chapple mixes canned pumpkin puree into his silky mashed potatoes.

Swiss Chard and Leek Gratin

This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.

Curry-Roasted Butternut Squash and Chickpeas

This Indian twist on the traditional Thanksgiving dish of roasted butternut squash is super easy: After tossing the squash and chickpeas with curry and cayenne, Melissa Rubel Jacobson roasts them, then drizzles the dish with a cooling cilantro-spiked yogurt sauce.

Sweet Potato and Mushroom Salad

Combining savory miso with mustard and oil creates a delicious dressing that’s especially good with these roasted sweet potatoes.

Farro Salad with Fried Cauliflower and Prosciutto

Cooks in Italy fry cauliflower to bring out its nuttiness. Here, Ethan Stowell deep-fries it for a salad with salty prosciutto and nubby farro (a variety of whole-grain wheat).

Celery, Fennel and Apple Salad with Pecorino and Walnuts

“In the winter, I love to have a bright-tasting salad,” says designer and blogger Athena Calderone about this side dish. Honeycrisps are her favorite apples, for their sweet-tart flavor and crisp, juicy texture, but you can use the variety you like best.

Roasted Kabocha with Maple Syrup and Ginger

Cookbook author Melissa Clark likes sweetening up slices of roasted winter squash, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. It’s a simple idea, but the combination of flavors highlights the squash in a delicious way. Another bonus: The recipe can easily be made ahead and served at room temperature.

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