Earlier in the week we shared a roundup full of main dish recipes.

To round out your meal you'll need some incredible side dishes too! Look no further than these quick and easy sides. You'll find recipes like Tart and Tangy Apple Kugel, Portobello Mushrooms with Barley, Simanim Stuffed Butternut Squash, and Onion Leek Tart.

Each recipe is tasty, incorporates wonderful fall flavors, and will go with almost any main dish you decide to serve.

Shana Tova!

1. Wild Rice and Roasted Vegetables by The Peppermill

Tender wild rice tossed with roasted tomatoes, zucchini, and peppers and a citrus herb vinaigrette.

2. Apple Cake (or Kugel) from the Nitra Cookbook

A soft, light cake with grated apples and cinnamon. Can be served alongside the main course as a side dish, if you enjoy sweet sides.

3. Best-Ever Carrot Loaf by Rivky Kleiman

This carrot loaf is a winner whether you are preparing in advance or find yourself in a bind and need a quick, no-mess side dish. It yields a perfect loaf every time … and guaranteed you will have no leftovers.

4. Maple Cinnamon Carrots by Erin Grunstein

This is a quick and delicious side dish – perfect for a Shabbat or weeknight meal.

5. Marbled Carrots and Parsnips from the Dining In Cookbook

This is a bit time-consuming, but worth it. A delicious way to get great vitamins and even kids love it!

6. Portobello Mushrooms with Barley from the Dining In Cookbook

A very elegant side dish, dairy or pareve.

7. Orange Honey Sweet Potato Dish from the Dining In Cookbook

8. Cauliflower Farfel by Rorie Weisberg

Low carb riced cauliflower side dish tossed with sautéed mushrooms and onions. Part of a perfect macro meal along with Pulled Sticky Date Brisket in Pan Juices and Herb-Roasted Colorful Carrots.

9. Potato-Sweet Potato-Onion Crisp from the Dining In Cookbook

A delicious potato medley that is cooked on the stovetop, perfect for freeing up space in the oven.

10. Roasted Beets and Butternut Squash by Estee Kafra

Healthy, tasty and gorgeous! You can make these a day ahead and serve at room temperature. Sprinkle any leftovers on top of a salad for the next day!

11. Sticky Zucchini Spears by Rivky Kleiman

Vegetables are an integral part of a well balanced meal. I love taking a vegetable and presenting it in the best way possible. These zucchini spears will disappear as soon as they come out of the oven.

12. Presto Yerushalayim Kugel from the Nitra Cookbook

13. Butternut Squash Kugelettes by Brynie Greisman

Refreshingly different! You’re going to love them. They taste good at room temperature too.

14. Creamy Beets and Dill by Alison Gutwaks

Beet, dill, and purple onion salad with creamy dressing you can make in minutes, though be sure to leave time for the flavors to come together in the fridge.

15. Kasha Varnishkes by The Taste of Kosher

Kasha Varnishkes is a traditional Ashkenazi Jewish side dish which remains very popular among American Jews.

16. Tart and Tangy Apple Kugel from the Dining In Cookbook

This scrumptious Pesach version of apple kugel is sure to become a family favorite.

17. Fall Pilaf by Michal Frischman

Rice is supposed to be easy, even rice that looks fancy when you serve it, and this one delivers. I know that not everyone loves cooking with fresh herbs, but the parsley does an amazing job freshening up the carb-on-carb situation.

18. Orange Vegetable Medley by Brynie Greisman

This healthier side option, using a medley of vegetables coated with a sweet-savory sauce, is the perfect accompaniment to any Yom Tov main dish.

19. Mini Zucchini Breads by Dorit Teichman

Serve as a side dish or with hot tea in the morning. Anytime you have extra zucchini, grate it, freeze it and keep it for this easy and delicious recipe.

20. Simanim Stuffed Butternut Squash by Erin Grunstein

This Simanim Stuffed Butternut Squash is a delicious way to enjoy your Rosh Hashanah simanim, with so many delicious flavours balancing each other. This show-stopping side dish brings together many of the traditional Rosh Hashanah simanim foods. Sweet apple, golden carrots, honey, dates, figs, and pomegranate seeds are combined with fragrant leeks, rosemary, and a hint of cinnamon, then tucked inside roasted butternut squash for a stunning presentation.

21. Onion Leek Tart by Faigy Murray

I love to incorporate the simanim, the symbolic foods that encompass our hopes for the New Year, into the dishes I serve on Rosh Hashanah. I always remember my father giving out fresh pieces of leek and taking the tiniest little bite cuz of its bitter taste. Now I like to make a leek tart or leek patties – something that’s a lot more pleasing to the palate.

22. Spicy Sweet Potato Pie from the Dining In Cookbook

This wonderful pie is a delicious addition to your special-occasion buffet or your Yom Tov table!

23. Leek-Onion Noodle Cups by Sina Mizrahi

Originally published August 2021. Updated and improved September 2025.