Quick and Easy Fall Sides

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Photo By: Ryan Dausch

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Photo By: Teri Lyn Fisher

Spinach-Almond Rice

Spinach and marinated artichoke hearts are mixed into basmati rice before being dressed with lemon and herbs and topped with almonds.

Get the Recipe:Spinach-Almond Rice

Perfect Crispy Potatoes

Get the Recipe:Perfect Crispy Potatoes

Grilled Veggies

Molly flavors bok choy and scallion with rice vinegar, chile oil and salt in this simple, easy side.

Get the Recipe:Grilled Veggies

Rice-Pasta Pilaf

Get the Recipe:Rice-Pasta Pilaf

Air Fryer Brussels Sprouts

Get the crispiest sprouts possible — without using a lot of oil.

Get the Recipe:Air Fryer Brussels Sprouts

Green Beans Almondine

Buttery green beans come together in just 20 minutes. Sliced almonds add a subtle crunch to the dish.

Get the Recipe:Green Beans Almondine

Steamed Sweet Potatoes

Sweet potatoes are a nutritional powerhouse, chock full of vitamins A and C, fiber and potassium to name just a few. Steaming helps preserve more of these nutrients and doesn’t require any added fat or other ingredients. Plus, it’s much faster than baking. Besides serving them with toppings, steamed sweet potatoes are a great staple to have on hand for adding to salads and soups or enjoying as a quick and simple side dish.

Get the Recipe:Steamed Sweet Potatoes

Quick Cabbage with Bacon and Apples

Fall flavors sing in Trisha’s easy dish, which combines tart Granny Smith apples with salty bacon and mild cabbage.

Get the Recipe:Quick Cabbage with Bacon and Apples

Shaved Purple Cauliflower Salad

Purple cauliflower and bright lemon add a beautiful pop of color to your weeknight dinner. Plus, it only takes 10 minutes to make!

Get the Recipe:Shaved Purple Cauliflower Salad

Sesame-Scallion Butternut Squash

These Asian-inspired flavors turn butternut squash into a unique side dish for your weeknight chicken.


Get the Recipe:Sesame-Scallion Butternut Squash

Cauliflower Mash

A whole head of cauliflower turns into a creamy, buttery mash in a matter of minutes. It’s so good, your family won’t even miss potatoes.

Get the Recipe:Cauliflower Mash

Jicama-Orange Salad

Get the Recipe:Jicama-Orange Salad

Roasted Cauliflower Salad

There’s a lot to love about Ree’s beautiful salad, which she packs with roasted cauliflower, pine nuts, olives and fresh parsley.

Get the Recipe:Roasted Cauliflower Salad

Braised Red Cabbage

Tangy braised cabbage makes an excellent accompaniment for roast pork or breaded chicken.

Get the Recipe:Braised Red Cabbage

Fried Endive Spears

Try a new kind of fry. These deep-fried leafy veggies are something different your whole family will love.

Get the Recipe:Fried Endive Spears

Rainbow Chard with Raisins

This side dish proves that it’s both quick and easy to eat the rainbow. Colorful chard is cooked with bacon, red onion and raisins until the chard is tender and the leaves are wilted, which takes 20 minutes from start to finish.

Get the Recipe:Rainbow Chard with Raisins

Roasted Fall Vegetables

Conquer your fall produce haul like a pro. Roast mushrooms and sweet potatoes with garlic and shallots for a side that’s ready in just 45 minutes.

Get the Recipe:Roasted Fall Vegetables

Pastrami and Rye Berry Salad

Food Network Kitchen turned the classic sandwich into a grain salad complete with a quick mustard vinaigrette.

Get the Recipe:Pastrami and Rye Berry Salad

Kohlrabi and Apple Salad

Toss sliced kohlrabi with Granny Smith apples and sunflower seeds for a delicious salad with perfect crunch.

Get the Recipe:Kohlrabi and Apple Salad

Lemon Orzo

Get the Recipe:Lemon Orzo

Roasted Acorn Squash with Jalapeno

Spicy jalapeno pepper compliments sweet and creamy roasted squash in a unique way.


Get the Recipe:Roasted Acorn Squash with Jalapeno

Endive and Pear Salad

Get the Recipe:Endive and Pear Salad

Brussels Sprouts, Apple and Brown Rice Salad

Combine shaved brussels sprouts, Granny Smith apple and brown rice for a tasty side dish that’s ready in just 15 minutes.

Get the Recipe:Brussels Sprouts, Apple and Brown Rice Salad

Crispy Chili Brussels Sprouts

To achieve the perfect crisp, brown the brussels sprouts in a skillet for just a few minutes before roasting in the oven.

Get the Recipe:Crispy Chili Brussels Sprouts

Beans with Turkey Bacon

Make the most of your pantry staples by simmering canned beans in a sweet, delicious mixture of maple syrup, ketchup, mustard and apple cider vinegar.

Get the Recipe:Beans with Turkey Bacon

Braised Red Cabbage with Raisins

Serve this bright side with a sweeter meat like pork.

Get the Recipe:Braised Red Cabbage with Raisins

Lemon Potatoes

Get the Recipe:Lemon Potatoes

Edamame Succotash

Get the Recipe:Edamame Succotash

Lentils with Watercress

The earthy colors of this dish are just muted enough for a fall tablescape to let your main dish shine through.


Get the Recipe:Lentils with Watercress

Balsamic Acorn Squash

A savory veggie side dish that everyone will love, on the table in just 20 minutes? Yes, please! It’s possible with this weeknight-friendly recipe.

Get the Recipe:Balsamic Acorn Squash

Maple-Roasted Kabocha Squash

Maple-roasted kabocha squash is just what your tastebuds have been looking for — sweet, salty and spicy all in one bite! Serve in place of fries or as a salad topping, or enjoy as a snack on its own. 

Get the Recipe:Maple-Roasted Kabocha Squash

Oven-Roasted Parsnip and Sunchoke

Sunchokes are tubers, like potatoes, and resemble ginger root. They come from a type of sunflower native to North America. Many people try to peel sunchokes, but I find it is easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.

Get the Recipe:Oven-Roasted Parsnip and Sunchoke

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Fall Weeknight Dinners

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