17 Cozy, High-Fiber Vegetable Side Dishes for Fall (2024)

From deliciously crunchy broccoli to tender and earthy squash, you can’t go wrong with these high-fiber sides. Each dish offers up at least 3 grams of fiber from seasonal ingredients like carrots, brussels sprouts and potatoes to help you feel more satisfied with your meal and support healthy digestion. Recipes like Broccoli with Balsamic Mushrooms and Roasted Honeynut Squash are nourishing, flavorful and complimentary to any delicious dinner.

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Broccoli with Balsamic Mushrooms

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Just a touch of butter adds silkiness to the balsamic sauce that coats broccoli and meaty mushrooms in this easy broccoli side dish recipe.

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Roasted Butternut Squash Salad with Burrata

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This beautiful butternut squash salad with creamy burrata cheese and peppery arugula is perfect for fall entertaining. For the best flavor and texture, remove the burrata from the refrigerator about an hour before use and assemble the salad while the squash is still warm from roasting so the cheese will melt slightly. Feel free to use precut butternut squash to make this recipe easier. If you can find pomegranates, the arils add a bright pop of color and flavor to this healthy salad, but it's just as good—and almost as impressive-looking—without them.

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Apple-Cranberry Spinach Salad with Goat Cheese

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The tangy-sweet dressing in this spinach salad beautifully amplifies the apples and cranberries—and the creamy goat cheese transforms it into the perfect salad. Tasters raved about this easy fall salad. If you can't find Pink Lady apples, any sweet, crisp apple is a worthy substitute. Want to make this salad a main meal? Top with some rotisserie chicken, chickpeas or tofu.

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Roasted Brussels Sprout & Butternut Squash Salad

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Serve this hearty and healthy fall salad with roasted pork tenderloin, chicken or salmon, or with your Thanksgiving meal. All of the vegetables are roasted on the same pan, so this recipe is easy to prep, and it tastes great warm or at room temperature so it's perfect for holiday buffet tables and potlucks. Cranberries add a sweet-tart edge, while the maple-tahini dressing provides depth.

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Broccoli, Chickpea & Pomegranate Salad

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Simple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish.

Roasted Honeynut Squash

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Honeynut squash looks just like mini butternut squash, but on the inside, you'll find an even sweeter, deeper orange flesh. This winter squash has only been available at farmers markets and in select grocery stores for a few years. If you see it, grab a few to try! This simple roasting method enhances the natural flavor of the squash with butter and spices.

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Brussels Sprouts with Bacon and Cider Vinegar

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Brussels sprouts are a perfect side-dish to any meal, especially when they are drizzled in honey and topped with bacon.

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Sweet & Spicy Roasted Carrots

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A little bit of cayenne adds an unexpected kick to these classic roasted carrots.

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Roasted Broccoli with Lemon-Garlic Vinaigrette

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Resist the temptation to turn the broccoli over while it roasts in this easy recipe. Leaving it cut-side down means you'll get deliciously caramelized results.

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Herb-Roasted Root Vegetables

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Brussels sprouts, butternut squash, and celery root make up a colorful roasted vegetable medley. If you can't find celery root (also called celeriac) you can swap in another root vegetable such as carrots, parsnips, or turnips.

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Shaved Brussels Sprouts Salad

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Sweet cherries complement the tart goat cheese in this easy shaved Brussels sprouts salad. Pistachios add an extra layer of crunch. A sharp chef's knife works well to slice the Brussels sprouts thinly. A microplane grater is best for finely shredding the goat cheese.

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Smashed Parsnips

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Instead of serving mashed potatoes for dinner, try this smashed parsnip recipe. Parsnips are higher in fiber and lower in calories and carbs than potatoes. This side dish is ready in just 35 minutes--perfect for dinner after a busy day at the office.

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Mashed Potato & Roots Casserole

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Rutabaga and/or celeriac give this casserole a more nuanced flavor, but you could also use turnips or kohlrabi—or make it with all potatoes instead.

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Roasted Fennel & Delicata Squash with Olive & Parmesan Breadcrumbs

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This simple yet special side is easy to coordinate with your holiday bird: Make the breadcrumbs the day before and prep the veg while the turkey is roasting. About 15 minutes before you expect the turkey to be done, put the fennel in the oven. Then when you take out the bird, pop the delicata in.

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Green Beans with Pistachios & Orange

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Pistachios are a relatively recent addition to commercial agriculture in New Mexico, where abundant sunshine makes them easy to grow. New Mexican chef and five-time James Beard Award semifinalist Jonathan Perno showcases them in an otherwise straightforward green bean dish. The nuts and roasted beans create a toasty flavor that blends beautifully with the chile-infused turkey and potatoes.

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Maple-Thyme Roasted Baby Carrots

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Amp up any carrot side dish with this Maple-Thyme Roasted Baby Carrot recipe. Consider saving a portion of this recipe and adding it to our Arugula Salad with Carrots and Goat Cheese recipe.

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Bitter Greens Salad with Persimmons, Manchego & Hazelnut Vinaigrette

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Persimmons are a sweet, succulent foil to the bitter greens in this winter salad that makes a striking holiday side. If you can't find them, firm ripe pears are a delicious alternative.