Take-out Tuesday, 10 Fall Side Dishes that prep in 10 minutes or less

As we get closer to the holidays and days become busier,

we all need recipes that can be prepped in minutes

These Fall side dish recipes are a little different from the usual sides

They can be prepped quickly and enjoyed on a busy weeknight

or served for special occasions like Thanksgiving and Christmas

Roasted Fennel and Red Cabbage Citrus Salad

This simple salad will wake up your taste buds

and look so pretty on your plate

It’s healthy and guilt free

Roasted Fennel and Red Cabbage Citrus Salad

Prep Time 5 minutes
Cook Time 20 minutes
Course Salad, Side Dish
Cuisine American
Servings 4


  • 1 fennel bulb
  • 1/2 head red cabbage
  • 1 clementine or orange peeled, sectioned and cut into small pieces
  • olive oil
  • salt & pepper
  • balsamic vinegar


  • Cut green leaves and white stalks off of fennel and discard. Trim the bottom, then slice the fennel bulb into slices like you would an onion. Slice cabbage the same way. Place vegetables on a foil lined baking sheet that has been sprayed with olive oil spray. Drizzle vegetables lightly with olive oil, season with salt and pepper, and toss to distribute. Roast vegetables at 400 for 20-25 minutes or until soft and tender. Remove from oven and drizzle with balsamic vinegar. Add citrus and toss. Serve immediately.
Keyword fennel, hot salad, roasted fennel salad, roasted vegetable salad, roasted vegetables

Slow Cooker Brown Butter Mashed Potatoes

Unpeeled red potatoes are cubed and cooked in the slow cooker

with a few other simple ingredients,

then blended with an immersion blender right before serving

Slow Cooker Brown Butter Mashed Potatoes

Prep Time 5 minutes
Cook Time 7 hours
Course Side Dish, slow cooker
Cuisine American
Servings 4


  • slow cooker


  • 12-16 red potatoes * washed but not peeled
  • 3 T real unsalted butter
  • 3-4 T dry onion soup mix
  • 1/3 cup water
  • 1/4 -1/2 cup milk
  • 1/3 cup sour cream
  • salt and pepper to taste


  • Cut potatoes into 1/4s or 1/8s depending on size of potatoes.
  • Place into a cooking oil sprayed slow cooker.
  • Add onion soup seasoning, salt, pepper, and butter. Pour in water.
  • Cover and cook on low for 7-8 hours or on high 3-4 hours.
  • 30 minutes before serving add the sour cream and 1/4 cup milk. Blend lightly with an immersion blender or hand mixer. Add more milk if desired.
  • Taste and adjust seasonings. Cover and heat through before serving. Makes 3-4 servings
Keyword brown butter potatoes, easy potatoes, slow cooker mashed potatoes

Maple Roasted Butternut Squash and Brussels Sprouts

Full of sweet and savory flavors will compliment any entree

You could also put it on a salad of greens, spinach or kale

It would be great on pasta too,

and you can mix in cooked chicken, ham or bacon

Maple Roasted Butternut Squash and Brussels Sprouts

5 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4


  • 3 cups diced butternut squash
  • 3 cups Brussels sprouts trimmed and halved
  • olive oil
  • salt & pepper
  • 3 Tablespoons real maple syrup


  • Line a baking sheet with parchment paper. Pile vegetables in the center of pan. Drizzle with oil and syrup and season liberally with salt and pepper.
  • Toss vegetables to distribute seasonings. Spread out into an even layer on the pan. Roast at 400 degrees for 30-40 minutes or until vegetables are soft and sprouts are starting to char. Serve immediately.


Variations: Use on a salad or spinach or kale leaves. The warm vegetables will mix with the greens and dressing won’t be necessary
Toss with hot pasta and add cooked bacon, ham, or chicken
Keyword Brussels sprouts, butternut squash, easy side dish, maple syrup, roasted vegetables, Thanksgiving

Corny Biscuit Pudding

Canned biscuits are cut into quarters and baked with cream soup

and corn for a a corn pudding side dish

It’s so easy to throw together,

and can mixed together right in the baking dish

Corn Biscuit Pudding

Prep Time 5 minutes
Cook Time 30 minutes
Course Bread, Side Dish
Cuisine American
Servings 6


  • 1 can 8, Grands biscuit dough
  • 1 can Campbell's Cream of Bacon Soup
  • 1 cup sour cream {regular or light}
  • 1 cup corn kernels {thawed if frozen}
  • 1 cup 4 oz., grated sharp cheddar cheese, divided


  • Spray or grease and 8″ x 8″ baking dish.  Put soup, sour cream and corn kernels in dish and stir to combine.
  • Cut biscuits into 1/4s.  Add to dish with 3/4 cup of cheese.  Gently toss dough and cheese, using a large spoon with soup mixture and spread into an even layer.  Top with remaining cheese.  Cover and refrigerate up to 8 hours until baking later if desired.
  • Bake at 350 degrees for 25-30 minutes until biscuits are golden and casserole is set in the center.
Keyword biscuits, cheesy corn casserole, corn biscuit bake, corn bubble up, corn pudding, Thanksgiving, vegetable side dish

No Clean-up Broccoli Casserole

This casserole can be prepped right in the dish it’s going to be baked in

It’s similar to the classic Green Bean Casserole

but calls for broccoli instead of green beans

and it also includes cheddar cheese

You can serve this as a side dish or as a dip

with sturdy chips or baguette slices

No Clean Up Broccoli Casserole

Prep Time 10 minutes
Cook Time 40 minutes
Course Side Dish
Cuisine American
Servings 4


  • 6 cups raw broccoli florets
  • 1 can cream of Mushroom soup
  • 1/4 soup can half and half or milk
  • 1 egg
  • 2 T unsalted butter
  • 1 cup grated extra sharp cheddar cheese
  • 1 cup french fried onions
  • black pepper to taste


  • Place broccoli into sprayed casserole dish and microwave for 3 minutes on high. Drain if necessary and turn out onto cutting board. Chop broccoli into smaller pieces.
  • Place butter in same casserole dish and microwave on high for 1-1 1/2 minutes to melt.
  • Stir soup into melted butter. Fill soup can about 1/4 of the way with cream or milk and add to condensed soup in dish.
  • Break egg into soup can and beat with the spoon you’ve been using, then stir the egg into soup mixture.
  • Add 1/2 of cheese to sauce in dish, then mix in chopped broccoli. Season with pepper. Sprinkle remaining cheese on top. Cover and refrigerate at this point up to 24 hours before baking if desired.
  • Bake at 350 for 30-45 minutes, until heated through and bubbling. Top with onions and return to oven for 2-3 minutes to heat onions.
Keyword 1 dish broccoli, broccoli casserole, broccoli with french fried onions, creamy broccoli

Krazy Kale

This gets it’s name because you just put chopped kale in a baking dish,

drizzle it with cream and top it with grated cheddar and bake it

It turns out creamy in the middle, crunchy on top

and crazy good!

Krazy Kale

crazy easy, crazy good!
Prep Time 5 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 6


  • 1 large bag of chopped Kale about 16-20 cups
  • 1 1/2 cups heavy cream
  • 6 oz. finely grated sharp cheddar cheese
  • fresh nutmeg
  • kosher salt and pepper


  • Spray a large deep rectangular baking dish with olive oil spray. Pile the kale high in the dish. Season well with salt, pepper and grated nutmeg. Toss the kale with your fingers to distribute seasoning. Drizzle cream slowly over the top of the kale, letting it seep down through the leaves. Sprinkle grated cheddar liberally over the top
  • Bake at 350 for 30-40 minutes. Dish should be brown on top and kale soft on the bottom.
Keyword cheesy kale, creamed kale, easy kale side dish, kale

Magic Parmesan Garlic Butter Potatoes

These are our favorite potatoes,

they are cut in half and placed cut side down in a pan

on top of a mound of Parmesan cheese and garlic butter

After baking they are crunchy on top and soft in the middle

with an incredible garlic butter flavor

Magic Parmesan Garlic Butter Potatoes

1 large baking potato will serve 2, smaller potatoes allow 2-4 potatoes per person}
Prep Time 10 minutes
Cook Time 1 hour
Course Side Dish
Cuisine American


  • Idaho baking potatoes, red potatoes or Yukon Gold potatoes
  • Kerry Gold Garlic Herb butter or unsalted real butter
  • sea salt or garlic salt
  • finely grated Parmesan cheese be generous
  • Olive oil
  • Kosher salt


  • Choose a pan size that will fit the number of potato halves you are cooking
  • Cut washed potatoes in half lengthwise. Line pan with parchment paper to keep potatoes from sticking if desired.
  • Pour melted butter, enough to make a pool about 1/4″ deep, into a baking pan or on top of paper
  • Add about 1/4 cup Olive oil, drizzling it evenly over butter in pan. Make one mound of cheese where each half will go. Put potatoes cut side down on top of cheese.
  • Drizzle potatoes with more Olive oil and sprinkle liberally with salt. Roast at 400 about 1 hour, checking for doneness. Baste with pan juices halfway through cooking time
  • Immediately and gently invert potato halves when you remove them from the oven to prevent the crust from sticking to the pan.


You can serve these as an appetizer by using small potatoes, and placing them on a platter with a sour cream style dip
These are a delicious finger food
Great for football watching parties
Keyword baked potatoes, do ahead side dish, Kerry Gold butter, magic potatoes, Parmesan Garlic Butter Potatoes, potato casserole

Speedy Slow Cooker Green Bean Casserole

This is a good one to keep in mind for Thanksgiving

since it’s made in a slow cooker

and won’t take up valuable space in your oven

Speedy Slow Cooker Green Bean Casserole

Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Course Side Dish, slow cooker
Cuisine American
Servings 6


  • 1 lb. fresh green beans washed and trimmed
  • 2 packages McCormick Country Gravy Mix
  • 4 cups water
  • 2 cups fried onions


  • Put dry gravy mix into a sprayed slow cooker.
  • Add water and stir well. Add beans and stir.
  • Cover and cook on high for 3 hours, stirring after 1 hour if possible.
  • After 3 hours top beans with fried onions and let cook uncovered for 10 more minutes to heat onions.
  • Serve with additional onions on the side if desired. Makes 6-8 servings
Keyword french fried onions, fried green beans, green bean casserole, slow cooker green bean casserole, Thanksgiving, vegetable casserole

Pesto Parmesan Biscuit Bites

These pesto covered bread bites are perfect served with soup,

salads, entrees or even as a appetizer with marinara sauce for dipping

Pesto Parmesan Biscuit Bites

Prep Time 5 minutes
Cook Time 18 minutes
Course Appetizer, Bread, Side Dish, Snack
Cuisine American, Italian
Servings 8


  • 1 can 8 biscuits Pillsbury Grands biscuits
  • 2-4 T pesto
  • 1-2 oz. finely grated or shredded Parmesan cheese


  • Cut biscuits into 1/4s or 1/6s. Place in sprayed shallow baking dish.*
  • Drizzle with pesto and cheese. Toss dough several times with fingers or spoons to evenly distribute ingredients. Add more pesto and cheese to taste.
  • Spread dough evenly in pan. Bake at 350 degrees until dough is cooked through and golden, 15-20 minutes.


*dish sized to be able to spread dough pieces out into an even layer but still touching
Keyword baked biscuit bites, biscuit bites, biscuits, Parmesan, pesto, pesto parmensan biscuits

Rainbow Roasted Sweet Potatoes & Brussels Sprouts

with Bacon, Cranberries and Brown Sugar Pecans

This is one of my favorites, it’s a fantastic side dish for the holidays,

the vegetables roast right along side the bacon

I make the pecans ahead of time

and keep them in a jar in a pantry

They’re always available to toss into vegetables and salad

This recipe can also be served as a main dish for a light dinner

Rainbow Roasted Sweet Potatoes & Brussels Sprouts with Bacon, Cranberries and Brown Sugar Pecans

A delicious combination of flavors and textues make this a perfect holiday side dish, but it's easy enough to make any day of the week!
Prep Time 10 minutes
Roasting time 30 minutes
Course Side Dish
Cuisine American
Servings 4


  • 1 large sweet potato
  • 12 Brussels sprouts
  • 4-6 slices thick cut bacon
  • 1 cup dried cranberries
  • 1 cup brown sugar pecans* {see notes}
  • olive oil
  • salt & pepper
  • real maple syrup


  • Preheat oven to 400 degrees F
  • Cut potato into 1 inch cubes {peeled or unpeeled}
  • Trim stems from sprouts and cut in half
  • Line a rimmed baking sheet with parchment paper and place bacon strips on paper, spaced evenly apart
  • Place prepared vegetables in between bacon strips
  • Drizzle sprouts and potatoes with olive oil and season with salt and pepper
  • Place pan in oven and set timer for 15 minutes
  • Check bacon, and remove any strips as they are cooked through and crispy
  • Return pan to oven and check every 2-3 minutes. As bacon is done, remove to paper towels. Continue roasting vegetables for 25-30 minutes or until potatoes are soft and sprouts begin to char
  • Drain vegetables on paper towels and turnout into a bowl or serving platter. Drizzle with maple syrup. Toss with cranberries, bacon torn into small pieces and pecans. Serve immediately or keep warm until serving


Brown sugar pecans:
Melt 1 Tablespoon butter in skillet with a drizzle of olive oil.  Add pecans and sprinkle liberally with brown sugar and kosher salt.  Cook over medium heat, stirring often until sugar melts and begins to caramelize, about 5 minutes.  Watch carefully so pecans don’t burn.  Turn out onto a piece of parchment, foil or wax paper to cool.  Store pecans in a lidded jar
**maple syrup, use just a touch or more if you want a sweeter, more pronounced flavor
Keyword bacon, Brussels sprouts, cranberries, easy side dish, holiday, pecans, roasted vegetables, sweet potatoes, Thanksgiving

Eat well and enjoy more time out of the kitchen!

I will be joining these fabulous parties and blogs

Sundays on Silverado/  Happiness is Homemade

What’s for Dinner / Love Your Creativity

Between Naps on the Porch /Turn About Tuesday 

Wednesday Linky Party / Karin’s Cottage Linky Party /  Creative Crafts

Full Plate Thursday /Thursday Favorite Things

Home Matters

40 Responses to “Take-out Tuesday, 10 Fall Side Dishes that prep in 10 minutes or less”
  1. What a wonderful spread of fall side dishes! I just had some roasted fennels…absolutely amazing!

  2. Mary says:

    Good morning Jenna, So many tasty sides! Brussels and butternut squash are two of our favorite fall veggies and your Maple Roasted Butternut Squash and Brussels Sprouts sound so tasty. Can you believe Thanksgiving is only a month away? Happy Tuesday ♥

  3. Bernadette says:

    Jenna, there are so many delicious choices in this post I don’t know where to start. Thanks!

  4. Wow Jenna! These all sound wonderful!!!!

  5. Pam says:

    Jenna, what fabulous side dishes. I could live on sides without meat. Anything potatoes or corn is always a winner at our house. All 10 of these look and sound fabulous! I cannot believe we are so close to Thanksgiving. Happy Tuesday!

  6. WOW. I like them all – why did we live our entire lives thinking brussle sprouts had to be boiled to the point of no flavor mushy balls? They are so good when prepared other ways like the roasting method you show above. – yummy and healthy – I’m on my way to the grocery this afternoon and am making my shopping list now!

  7. Anonymous says:

    Hi Jenna, such a great round-up of fall side dishes all of which sound delicious! I have to try the pesto biscuit bites and the corny biscuit pudding! I’m looking forward to sheet pan veggies with the weather change. The holidays are slipping up on me!

  8. Anonymous says:

    Oh Jenna, my comment came in anonymously above.

  9. lghiggins says:

    If I had a couple of these side dishes on the table, I wouldn’t miss an entree. They sound and look so good!

  10. I think certain foods are “fall foods” and these all hit the mark. They all look tasty, Jenna.

  11. Shannon@Belle Bleu Interiors says:

    Jenna, this is such a wonderful collection of recipes for the holidays. Each one sounds absolutely delicious! I love the recipes that can be made in the slow cooker. It always seems like there is never enough oven space. Thanks so much for sharing these yummy dishes. Happy Wednesday!

  12. Yumm, lots of great recipes to try. The magic parmesan potatoes caught my eye. Thank you Jenna.

  13. Kitty says:

    Oooh so many wonderful side dishes to try!! Thank you as always, Jenna. 🧡

  14. Kari says:

    Wonderful recipes Jenna….and yes the calendar is moving fast and Thanksgiving is almost here! Thanks, and I will be trying a few of them. I am excited to try them.

  15. Rita C. says:

    These are all fabulous, Jenna. I’m going to pin the brussel sprouts recipe and hopefully be able to get back to this entire list in doing so. I had a brussels dish at a restaurant this week that was my main meal, so good. They were pan seared, with hot honey, feta, and balsamic reduction. So, so good. I love brussels sprouts! Thank you for this roundup.

  16. The Slow Cooker Brown Butter Mashed Potatoes looks like the winner in my opinion. Printed this recipe to take to my next family Christmas!
    Take care and best wishes.

  17. Nancy Andres says:

    Love the fennel and red cabbage combo from 10 fall side dishes that prep in 10 minutes or less. Adding citrus makes it even better. Saw this post at What’s for Dinner Sunday #443. My shares this time are #32 through 35. Wishing you a beautiful day and productive week. Warm regards, Nancy Andres at Colors 4 Health.

  18. EsmeSalon says:

    Amazing, what an awesome selection of side dishes and veggies. Love it, pinned it
    I visited you via Love Your Creativity Link Party #225
    I linked up this week with = 127+128. Come and join us Mon – Saturday at SeniorSalonPitStop as well as #WordlessWednesday #Photography Wednesday – Saturday. You will find the info under BLOGGING

  19. Anonymous says:

    Wow – everything looks amazing, I have to choose one to do first?? Thanks for sharing at the What’s for Dinner party – have a great week

Check out what others are saying...
  1. […] October 29, 2023 at 4:24 PM | Posted in Uncategorized | Leave a comment Take-out Tuesday, 10 Fall Side Dishes that prep in 10 minutes or less […]

  2. […] Take-out Tuesday, 10 Fall Sides – The Painted Apron […]

Leave a Reply

%d bloggers like this: