31 Easy Fall Side Dishes You Can Make in No Time

Our favorite fall mains can be a heavy lift, so the sides shouldn’t be. If you've just spent nine hours on a roast turkey or you've been tending to a braised pot roast all day, you’ve earned something that practically makes itself.

But worry not, stress-free cooking doesn’t have to mean lackluster. These quick and easy sides are rich, satisfying and full of texture. They make the most of autumn’s hearty produce and ensure that extra farmers market trip was well worth it.

Start with this is anything but boring rice. This simple basmati rice gets plenty of fresh flavor from lemon juice, lemon zest and a generous handful of dill. Baby spinach, marinated artichoke hearts and toasted almonds are tossed in after the rice cooks, giving the finished dish a nice mix of tender, tangy and crunchy.

These potatoes are briefly boiled with lemon juice, olive oil, garlic and oregano for flavor before going into a very hot oven. The two-step method gives them soft centers, lightly crisp edges and plenty of bright, lemony flavor.

Crispy Brussels sprouts are a showstopper, but achieving their crispness often requires flash frying. Not here. The air fryer works its magic on these Brussels sprouts, turning them deeply browned and crispy with only a tablespoon of oil.

For an unexpected seasonal side that packs a punch, try sweet acorn squash roasted with shallot, thyme and red jalapeño until browned and tender. The chile brings a gentle kick that complements the squash’s buttery sweetness without overpowering it.

Thinly shaved purple cauliflower gives this salad a crunch that's almost too pretty to eat. A warm dressing infused with browned garlic, lemon, fennel and coriander softens the cauliflower just slightly while adding layers of citrusy, aromatic flavor.

Try a new kind of fry. These deep-fried leafy veggies are something different your whole family will love. The spears are coated in a hot sauce-spiked buttermilk mixture, dredged in flour and fried until golden before being served with ranch and lemon.

Steaming whole sweet potatoes gives them wonderfully soft, velvety centers without much hands-on work. That's the foundation. Then top them as you wish: try classic butter and brown sugar or try something unexpected with chili powder and toasted pepitas. The possibilities keep this dish feeling fresh each time.

Think of this as a deli sandwich turned into a hearty grain salad. Chewy rye berries, pastrami, cabbage and celery are tossed with a sharp mustard and apple cider vinegar dressing for a crunchy, tangy side that you might just find yourself whipping up for lunch, too.

This bok choy looks unnasuming, but packs quite a bit of flavor. The chinese cabbage is tossed with scallions, rice vinegar and chile oil before its seared in a grill pan. The vegetables pick up a smokey char and a final drizzle of the sauce and sprinkle of sesame bring tang, heat and crunch.

These green beans are quickly blanched so they keep their color and snap, then tossed with butter and golden almonds. This 20-minute side is simple; and simple done well is beautiful.

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. 

Skip the oven and use raw shaved Brussels sprouts for a crisp salad that comes together in just 15 minutes. Brown rice makes it hearty, while Granny Smith apple and a lemon-mustard vinaigrette add tart, punchy flavor.

Crisp endive and romaine are layered with sweet Bosc pear, creamy Gorgonzola and crunchy walnuts. The raspberry jam and balsamic dressing comes together in seconds to give the salad a fruity, tangy finish.

Trisha Yearwood cooks cabbage in bacon drippings, so you already know it’s going to be good. Apple juice, honey and cider vinegar create a sweet-tangy glaze, while fresh apple and crumbled bacon add crunch.

Melissa d’Arabian starts these potatoes on the stovetop, where a splash of water steams them until tender and fluffy inside. They’re then dotted with butter and transferred to the oven to develop crisp golden edges.

Broiling squash gives it tender centers and lightly charred edges in a fraction of the time roasting usually takes. A blend of lime, scallions, cilantro, sesame seeds and golden raisins bring a mix of tangy, savory and sweet flavors to this show stopping side.

If you've never heard of Kohlrabi, think of it as a blend of turnip and cabbage. It has a sweet, peppery flavor that pairs nicely with another of our favorite fall havrvests: apples. Toss sliced kohlrabi with Granny Smith apples and sunflower seeds for a delicious salad with perfect crunch.

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.

Crisp jicama and juicy orange segments make this salad especially refreshing, while pomegranate seeds add another pop of sweetness and crunch. The dressing comes together with fresh orange juice, lime and ancho chile powder for a tangy flavor with just a hint of smoky heat.

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 its much easier to wash them well before tossing them in oil. Parsnips and onions add a nice complexity to this side dish.

There’s a lot to love about Ree’s beautiful salad, where she roasts cauliflower until golden, then tosses it with peppery greens, toasted pine nuts, parsley and two kinds of olives. A quick pesto and Champagne vinegar dressing ties it all together with herby, tangy flavor.

Red cabbage doesnt have to be served raw, it makes a wonderful warm side. This tangy braised cabbage makes an excellent accompaniment for roast pork or breaded chicken.

Spicy jalapeno pepper compliments sweet and creamy roasted squash in a unique way. Shallot and thyme round out the flavor as everything browns and caramelizes together in the oven.

Why choose between rice and pasta when you can have both? Broken spaghetti is toasted in butter until nutty and golden, then simmered with rice, garlic and chicken broth for an easy upgrade from your usual side.

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.

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.

The orzo cooks in olive oil, mint, paprika and long strips of lemon zest, soaking up their flavor as it simmers. Fresh lemon juice and scallions stirred in at the end make it taste extra bright.

To achieve the perfect crisp, brown the brussels sprouts in a skillet for just a few minutes before roasting in the oven. Then add chile flakes and lemon zest for a bit of wamth and brightness.

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.

Make a delicious and easy succotash salad that's chock full of healthful edamame. A perfectly protein packed side.