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
Ingredients
- 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
Instructions
- 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.
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 Magic Potatoes
Equipment
- slow cooker
Ingredients
- 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
- chopped fresh rosemary, optional
Instructions
- 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.
- Serve them as is or mash potatoes with an immersion blender
- For mashed potatoes, add the sour cream and 1/4 cup milk. Blend lightly with an immersion blender or hand mixer. Add more milk if desired. Cover and heat for another 30 minutes
- Taste and adjust seasonings. Makes 3-4 servings
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
Ingredients
- 3 cups diced butternut squash
- 3 cups Brussels sprouts trimmed and halved
- olive oil
- salt & pepper
- 3 Tablespoons real maple syrup
Instructions
- 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.
Notes
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
Ingredients
- 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
Instructions
- 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.
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
Ingredients
- 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
Instructions
- 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.
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
Ingredients
- 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
Instructions
- 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.
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
Ingredients
- 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
Instructions
- 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.
Notes
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
Ingredients
- 1 lb. fresh green beans washed and trimmed
- 2 packages McCormick Country Gravy Mix
- 4 cups water
- 2 cups fried onions
Instructions
- 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
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
Ingredients
- 1 can 8 biscuits Pillsbury Grands biscuits
- 2-4 T pesto
- 1-2 oz. finely grated or shredded Parmesan cheese
Instructions
- 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.
Notes
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
Ingredients
- 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
Instructions
- 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
Notes
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