fall side dishes

Filled cranberries, apple cider, and cinnamon, every bit of this wild rice-and-cider-cranberry pilaf is bursting with fall flavors. It's a vegan side dish that even meat eaters will enjoy.

Wild Rice-and-Cider-Cranberry Pilaf

cinnamon stick

garlic,

c. wild rice blend

apple cider

salt and black pepper

cranberries

onions, chopped

tbsp. white wine vinegar

c. chopped fresh flat-leaf parsley

scallions, chopped

This turned out great! A cozy and aromatic recipe.  My dinner guests loved it.  
Just a note about the cooking time though, the rice I used needed more like 40 min to simmer.  And I added more liquid (apple cider) to keep it moist as it cooked.  So I’d recommend anyone who tries this recipe just be sure you check what the rice packaging says for cooking time.

Not as flavorful as I had hoped. Followed directions to the letter. Had to cook rice much longer and had to add more ingredients for flavor.

This Sweet Potato Casserole features mashed sweet potatoes blended with pure maple syrup and cozy fall spices topped off with a crunchy, sweet walnut streusel topping. You will not want sweet potato casserole any other way!

Maple Walnut Sweet Potato Casserole

sweet potatoes

sugar

maple syrup**

eggs

vanilla extract

salt

cinnamon

nutmeg

cardamom

buttermilk***

brown sugar

unsalted butter (melted)

all-purpose flour

walnuts

Preheat your oven to 375 degrees Fahrenheit. Spray or butter a 9x13 baking dish and set aside.

To a large mixing bowl, add the sweet potatoes, sugar, maple syrup, eggs, vanilla, and salt. Using a potato masher or large fork, mash the potatoes together with the other ingredients. Once the potatoes are mashed, add the buttermilk and use a wire whisk to mix all of the ingredients until well combined.

Transfer the sweet potato mixture to your prepared baking dish and set it aside while you make the streusel topping.

In a medium mixing bowl, add the brown sugar, melted butter, flour, chopped walnuts, salt, and ground cinnamon. Using a fork, mix the ingredients together until all of the flour is moistened and a crumbly texture is formed.

Spoon the streusel topping over top of the sweet potato mixture and spread out into an even layer. Bake the casserole in the preheated oven for 30-40 minutes until the casserole is golden and bubbly. Allow the casserole to cool for about 10 minutes then serve warm.

Filled with the flavors of fall, this pumpkin risotto features arborio rice slow cooked with onion, garlic, broth, pumpkin puree, and cozy spices until creamy and delicious!

Creamy Pumpkin Risotto

chicken stock (you can also use chicken or vegetable broth)

pumpkin

⅛-¼ teaspoon ground cayenne (optional)

butter

olive oil (extra virgin)

½ medium yellow onion

garlic (minced,

arborio rice

Parmesan cheese

In a large saucepan or medium stockpot over medium-high heat, add chicken stock, pumpkin puree, salt, nutmeg, cinnamon, and cayenne. Stir ingredients to combine and bring them to a boil, then reduce heat to low and keep the broth at just below a simmer.

In a separate stockpot or Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add onion and cook for 2-3 minutes until translucent. Add garlic and cook for about another minute until fragrant.

Add rice to the pot with the onion and cook for 2-3 minutes, stirring constantly and ensuring all the rice is coated with oil and slightly toasted. Add about a half cup of the stock to the rice and cook until the stock is completely absorbed, stirring occasionally.

Repeat the process of adding and cooking the stock until about one cup of stock is left. Test the texture of your risotto to determine how much more stock you need to add. Cook until the rice is al dente, or still has a slight bite to it. I ended up with about a half cup of broth leftover. This process should take close to 45 minutes.

Once your rice has reached your desired consistency, remove the pot from the heat and stir in the parmesan cheese. Serve risotto immediately.

eggs (beaten)

Over 50 best fall side dishes including mashed potatoes, roasted veggies like butternut squash and brussels sprouts, cozy soups, fall salads, and more. One of my favorites are these Maple Roasted Brussels Sprouts and Butternut Squash

50 Best Fall Side Dishes

pound brussels sprouts, ends trimmed and halved lengthwise

pound butternut squash, peeled, seeded and chopped into 1-inch cubes (about 2 1/2 cups)

tablespoons olive oil

tablespoons maple syrup

teaspoon cinnamon

teaspoon salt

teaspoon ground black pepper

Preheat oven to 425 F. Line a large half sheet baking pan with parchment paper or grease lightly with cooking oil spray.

Add brussels spouts and butternut squash cubes to the baking pan. Drizzle with olive oil and maple syrup. Sprinkle cinnamon, salt, and pepper on top. Toss until combined.

Spread the vegetables evenly in a single layer and roast for 25 minutes, until vegetables are tender and edges are browned.

This easy to make, 15 minute side dish is a staple for our family!  Puréed parnsips are my favorite to make to go with a roasted chicken or pork tenderloin and to bring to Thanksgiving and Christmas.

Easy Puréed Parsnips

parsnips (peeled and quartered)

milk

unsalted butter

white pepper

extra virgin olive oil

rosemary

In a medium saucepan, add parsnips, milk, butter, salt and pepper.  Bring to a boil over medium-high heat.

Once a boil is achieved, reduce heat to low.  Simmer, covered, for 10 minutes until parsnips are soft and easily pierced with a fork.

Removed from heat.  Using a handheld immersion blender, purée the milk and parsnip mixture until creamy and smooth, about 2 to 3 minutes.

Optional: garnish with 1 to 2 tablespoons fresh rosemary oil.

Creamy Puréed Parsnips

Add oil and rosemary to a small sauté pan or sauce pan.  Simmer over low heat for 5 to 8 minutes until fragrant.

Let cool 10 minutes before using.

Rosemary Oil

Top 6 fall side dishes recipes from across the web

The most viewed fall side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Wild Rice-and-Cider-Cranberry Pilaf

Maple Walnut Sweet Potato Casserole

Creamy Pumpkin Risotto

Maple Walnut Sweet Potato Casserole

50 Best Fall Side Dishes

Easy Puréed Parsnips

Top 6 fall side dishes recipes from across the web

The most viewed fall side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wild Rice-and-Cider-Cranberry Pilaf

Maple Walnut Sweet Potato Casserole

Creamy Pumpkin Risotto

Maple Walnut Sweet Potato Casserole

50 Best Fall Side Dishes

Easy Puréed Parsnips

The most viewed fall side dishes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine