A Nutritionist Shares Her 8 Go-To Healthy Side Dishes for Fall

With the arrival of fall comes the hearty flavors of seasonal fall fruits and vegetables. These fall vegetable dishes make great sides as they’re easy to prepare and the flavors are versatile enough to compliment an array of main courses. And, for a warm autumn dessert, look no further than roasted pears, a delicious after dinner treat that will leave you feeling your best. Each dish is gluten free, refined-sugar free, and packed full of nutrients!

1. Roasted Pears with Sage Clarified Butter and Maple

Sage Clarified Butter Ingredients

4 oz. clarified butter or ghee
3 tbsp. of fresh sage
Sea salt to taste

Sage Clarified Butter Directions

Mix ingredients in food processor until sage is chopped and ingredients are combined. Adjust sea salt to taste. Serve and enjoy!

Makes 4 oz.

Roasted Pears Ingredients

4 ripe pears, cored and sliced in half lengthwise
8 tsp. organic, 100% pure maple syrup
Sage clarified butter

Roasted Pears Directions

Preheat oven to 350 degrees F. Place pear halves cut side up on a parchment-lined baking sheet. Spread 1/2 tsp. softened sage clarified butter on the entirety of cut side of each pear. Pour 1 tsp. maple syrup over each pear. Roast pears until tender and golden, about 35 minutes. Serve and enjoy!

Serves 8

 

2. Shaved Brussels Sprouts Salad with Warm Cherries & Hazelnuts + Cherry Dijon Balsamic Vinaigrette

Cherry Dijon Balsamic Vinaigrette Ingredients

4 tbsp. balsamic vinegar
1 tbsp. Dijon mustard
1 tbsp. cherry juice
1/4 cup cooked cherries
1/4 cup + 2 tbsp. extra-virgin olive oil
Sea salt and pepper to taste

Cherry Dijon Balsamic Vinaigrette Directions

Add ingredients to Vitamix or other high-speed blender and blend until ingredients are blended and vinaigrette is emulsified. Adjust sea salt and pepper to taste. Serve with shaved Brussels sprouts salad and enjoy!

Shaved Brussels Sprouts Salad Ingredients

16 oz. organic Brussels sprouts, thinly shaved
1/2 cup organic, raw hazelnuts, roughly chopped
1 1/4 cup organic, frozen, pitted cherries, thawed and cut in half
1/4 cup purified water

Shaved Brussels Sprouts Salad Directions

Place Brussels sprouts and hazelnuts in a bowl. Set aside. Add cherries to a small sauté pan with water and cook over medium heat until tender, about 5 minutes. Turn off heat and drain cherries, reserving 1 tbsp. cherry juice and 1/4 cup cooked cherries for vinaigrette. Add remaining cooked cherries to Brussels sprouts and hazelnuts, and mix until ingredients are combined. Add 1/4 cup of vinaigrette to salad and toss to combine. Serve and enjoy!

Serves 4

3. Roasted Delicata Squash

Ingredients

1 9-inch delicata squash
1 tbsp. olive oil
Himalayan pink salt and ground, black pepper to taste

Directions

Preheat oven to 400 degrees F. Cut delicata squash in half lengthwise and remove seeds. Then, slice squash crosswise into 1/4 inch slices. Toss delicata squash slices with olive oil, salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the squash pieces. Place baking sheet in the center of the oven and roast squash, tossing occasionally, until cooked through and lightly golden, about 20-25 minutes. Remove squash from oven and adjust salt and pepper to taste. Serve and enjoy!

 

4. Hot Cauliflower Salad

Ingredients

1 large head of cauliflower
1/2 cup Kalamata olives, chopped
2 tbsp. capers packed in salt, rinsed and chopped
1/2 cup roasted red pepper packed in olive oil, cut into 1/4 inch strips
1/4 cup + 2 tbsp. extra-virgin olive oil
2 tbsp. chopped Italian parsley
1/4 cup lemon juice, sea salt and cracked black pepper to taste

Directions

Preheat oven to 400 degrees F. Cut the cauliflower into florets, and cut each floret into small, one-inch pieces. Toss cauliflower, 2 tbsp. extra-virgin olive oil, sea salt and pepper on aluminum foil-lined baking sheet, making sure to coat all of the cauliflower florets. Place baking sheet in the center of the oven. Roast cauliflower, tossing occasionally, until cauliflower is cooked through and edges are golden, about 45 minutes. While cauliflower is cooking, blend 1/4 cup each of olive oil and lemon juice in Vitamix or other high-speed blender, until emulsified. Remove cauliflower from oven, let cool for 5 minutes and then toss with lemon olive oil mixture, olives, capers, roasted red pepper and parsley. Adjust sea salt and pepper to taste. Serve and enjoy!

Serves 4. Adapted from Tal Ronnen’s Cauliflower with Olives and Sun-Dried Tomatoes recipe.

 

5. Quick Curried Butternut Squash Soup

Ingredients

1 15-oz. can organic butternut squash (BPA-free)
1 yellow onion, chopped
1 shallot, minced
1 clove garlic, minced
1 14-oz. can organic, full fat coconut milk (BPA-free, gum-free)
16 oz. organic chicken broth (homemade or sodium-free boxed)
1 tbsp. olive oil
1 tsp. curry powder
1 tsp. turmeric
1 tsp. Himalayan pink salt (plus more to taste)
Curried Coco Pumpkin Seed Mix for sprinkling on top of finished soup (optional)

Directions

Heat olive oil over medium heat in a sauté pan. Add onion, shallot, garlic, curry powder, turmeric and 1 tsp. salt and sauté until vegetables are tender. Once vegetables are tender, add chicken broth to vegetables and bring to a boil over medium heat. Reduce heat and add butternut squash and coconut milk to chicken broth and vegetables, simmering uncovered and stirring occasionally for 10 minutes. Remove soup from heat and use an immersion blender to blend ingredients. Alternatively, pour soup into a blender and blend until creamy and smooth. Adjust Himalayan salt to taste. Pour soup into bowls and sprinkle with Curried Coco Pumpkin Seed Mix, if desired. Serve and enjoy!

 

6. Roasted Heirloom Carrots

Ingredients

2 lbs. heirloom carrots, peeled
2 tbsp. olive oil
Himalayan pink salt and ground, black pepper to taste

Directions

Preheat oven to 400 degrees F. Toss carrots, olive oil, salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the carrots. Place baking sheet in the center of the oven and roast carrots, tossing occasionally, until tender and golden, about 45-50 minutes. Remove carrots from oven and adjust salt and pepper to taste. Serve and enjoy!

 

7. Mushroom Cauliflower Risotto

Ingredients

1 12 oz. package of frozen, organic riced cauliflower
1 large yellow onion, finely chopped
2 cups shitake mushrooms, sliced
1 cup organic chicken broth (homemade or sodium-free boxed)
1 cup organic, full fat coconut milk (canned, BPA-free, gum-free)
2 tbsp. Italian parsley
2 tbsp. olive oil
Sea salt to taste

Directions

Heat 1 tbsp. olive oil over medium heat in a sauté pan. Add mushrooms, and cook until tender and golden. Set aside. Heat 1 tbsp. olive oil in a sauce pan. Add chopped onion, and sauté over medium heat until tender and golden. Add frozen riced cauliflower to onions and mix to combine. Sauté over medium heat for about 3 minutes. Incorporate mushrooms in cauliflower-onion mixture. Immediately add chicken broth to vegetables, reduce heat to medium-low, and simmer until chicken broth is fully absorbed by vegetables, making sure to stir vegetables occasionally. Once chicken broth has been absorbed, add coconut milk to vegetables and simmer, stirring occasionally, until coconut milk is absorbed and cauliflower rice has a creamy, risotto-like consistency. Adjust sea salt to taste. Turn off heat and sprinkle with Italian parsley. Serve risotto as a side with greens and your favorite protein.

Serves 6

8. Roasted Brussels Sprouts

Ingredients

16 oz. Brussels sprouts, trimmed and cut in half
2 tbsp. olive oil
Sea salt and cracked black pepper to taste

Directions

Preheat oven to 375 degrees F. Toss Brussels sprouts, olive oil, sea salt and pepper on an aluminum foil-lined baking sheet, making sure to coat all of the sprouts. Place baking sheet in the center of the oven and roast sprouts until cooked through and golden, about 35-40 minutes. Turn sprouts occasionally while cooking to ensure all sides are cooked. Remove sprouts from oven and adjust sea salt and pepper to taste. Serve and enjoy!

Looking for more fall cooking inspiration? Try these:

 

7 Delicious Recipes to Wow Everyone at Friendsgiving

10 Ways to Enjoy Sweet Potatoes This Season

Thanksgiving Dessert Alternatives to Pumpkin Pie

Mara’s Friendsgiving Feast

Five Easy Recipes for Friendsgiving

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