Fall Side Dishes

A holiday dinner without cranberries just doesn't feel right. This fresh relish bursts with sweet-tart flavor. Plus, it only takes about 5 minutes to throw together, freeing up precious time for other holiday cooking.

When roasted at high heat, Brussels sprouts caramelize ever so slightly, and become tender, sweet and delicious. When coupled with chopped apples and bacon, who can resist these delightful baby cabbages?

Though sweet potatoes might taste like dessert, they are actually packed with nutrients, including vitamins A and C, and most kids will readily gobble them up, especially when prepared this way.

Who can resist anything, even broccoli, when it's smothered in a delectable cheese sauce? This hearty side is so good, in fact, that your kids may find themselves arguing over the last spoonful.

Broccolini's tender texture and flavor make for a deliciously light and healthy side to your holiday meal. Serve it simply, tossed in a bit of olive oil with a squeeze of lemon juice, so that its fresh flavor shines through.

This stuffing is a fun variation on a classic -- sausage, leeks and cornbread add moisture and flavor, while cubes of artisan bread and plenty of sage and celery please the traditionalists.

This classic holiday side gets an update with the simple addition of slivered fennel. The mild hint of licorice in the fennel adds wonderful flavor and texture to the creamy potatoes, and breathes new life into an otherwise plain side dish.

Winter squash is so good for you, and good tasting too, especially when stuffed with chicken apple sausage and brown rice. Perfect for a holiday potluck, it can also make a complete meal served with a simple green salad.

Everything about this dish says fall -- the sweet earthy flavor, the rich fragrance and the bright orange hue. It's a quick dish to throw together and is even faster when you buy a package of squash that's already cleaned, peeled and cubed.

This is an easy yet elegant side dish that compliments anything from a turkey dinner to a standing rib roast. Set aside some beans, before they're tossed with the mushroom mixture, for the pickier eaters at your table.