Toss cubed butternut squash with olive oil, herbs, and spices, then roast until tender and caramelized.
Sauté carrots in a mixture of maple syrup, butter, and thyme for a sweet and savory side.
A lighter alternative to mashed potatoes, cauliflower mashed with garlic and a bit of Parmesan cheese.
Roast Brussels sprouts with cranberries and pecans for a burst of flavor and texture.
A medley of root vegetables like carrots, parsnips, and sweet potatoes, roasted with balsamic vinegar.
Drizzle acorn squash with honey and cinnamon before roasting for a sweet fall side dish.
Sauté kale with garlic and finish it with a squeeze of fresh lemon juice for a vibrant and healthy side.
Combine cooked barley with sautéed mushrooms, herbs, and a touch of vegetable broth.