25 Best Halloween Side Dishes

From smoky-orange squashes to eerie green salads and inky black grains, these sides bring deliciously spooky color to your table.

Helpful gear: half-sheet pans, parchment paper, cast-iron skillet, Dutch oven, microplane zester, immersion blender, colander, small saucepan, and a sturdy serving board.

Pumpkin Patch Roasted Delicata Rings

Golden, maple-glossed delicata rings look like tiny pumpkins—no peeling needed. A dusting of chili keeps the sweetness in check.

Ingredients

• 2 delicata squash, seeded and sliced ½-inch rings
• 2 tablespoon olive oil
• 1 tablespoon pure maple syrup
• ½ teaspoon kosher salt, ¼ teaspoon chili powder

Directions

1. Toss squash with oil, maple, salt, chili on a parchment-lined sheet.
2. Roast 425°F for 18–20 minutes, flipping once.

Black Magic Forbidden Rice Pilaf

Jet-black rice jeweled with roasted squash and pomegranate for gothic glamour. Nutty, tender, and naturally dramatic.

Ingredients

• 1 cup black forbidden rice, rinsed
• 1¾ cups vegetable broth
• 1 cup ½-inch butternut cubes
• 1 tablespoon olive oil
• ½ teaspoon salt
• ¼ cup pomegranate arils

Directions

1. Simmer rice with broth and ¼ teaspoon salt, covered, 30–35 minutes.
2. Roast squash tossed with oil/salt 425°F for 18 minutes; fold into rice with arils.

Graveyard Mashed Sweet Potatoes (Savory)

Silky, buttered sweets piped into “mounds” with chive “grass.” Savory, not sugary.

Ingredients

• 3 lbs sweet potatoes, peeled and cubed
• 4 tablespoon unsalted butter
• ½ cup warm milk or cream
• ¾ teaspoon kosher salt, ¼ teaspoon pepper
• 2 tablespoon chopped chives

Directions

1. Boil potatoes until tender, 15–18 minutes; drain well.
2. Mash with butter, milk, salt, pepper; pipe or spoon; sprinkle chives.

Witch’s Broom Roasted Carrots

Long, thin carrots roast to caramelized tips—tie with chive “broom strings” for fun. Orange on the platter pops against darker mains.

Ingredients

• 1½ lbs thin carrots, peeled
• 2 tablespoon olive oil
• ¾ teaspoon kosher salt, ¼ teaspoon pepper
• 1 tablespoon honey
• 12 chive strands (optional ties)

Directions

1. Toss carrots with oil, salt, pepper; roast 425°F for 20 minutes.
2. Drizzle honey, roast 3 minutes more; tie small bundles with chives.

Cauldron Creamed Spinach (Skillet)

Velvety greens with a hint of nutmeg—serve in a small black “cauldron” dish. Cozy next to anything roasted.

Ingredients

• 2 tablespoon butter
• 1 small shallot, minced
• 2 cloves garlic, minced
• 16 oz baby spinach
• ¾ cup heavy cream
• ¼ cup grated parmesan
• ¼ teaspoon salt, pinch nutmeg

Directions

1. Sauté shallot/garlic in butter 2 minutes; add spinach to wilt.
2. Stir in cream; simmer 2–3 minutes; add parmesan, salt, nutmeg.

Vampire-Beet Goat Cheese Salad

Ruby beets, snow-white goat cheese, and “bat” balsamic glaze stripes. A crisp, tangy counterpoint to rich mains.

Ingredients

• 3 medium cooked beets, cubed (about 3 cups)
• 5 oz spring mix
• 3 oz goat cheese, crumbled
• ¼ cup toasted walnuts
• Dressing: 3 tablespoon olive oil, 1 tablespoon balsamic, 1 teaspoon honey, ¼ teaspoon salt, pepper
• 1 tablespoon balsamic glaze (finish)

Directions

1. Whisk dressing; toss greens, beets, walnuts, goat cheese.
2. Drizzle glaze in thin “bat wing” streaks.

Jack-O’-Lantern Mac & Cheese (Baked)

Creamy shells turn bright orange with cheddar and paprika. Cut cheddar “faces” to melt on top.

Ingredients

• 12 oz medium shells
• 3 tablespoon butter
• 3 tablespoon flour
• 2½ cups warm milk
• 8 oz sharp cheddar, shredded
• 2 oz Gruyère, shredded
• ½ teaspoon smoked paprika, ¾ teaspoon salt
• 6 thin cheddar slices (faces)

Directions

1. Cook shells; make roux with butter/flour 1 minute; whisk milk to thicken; melt cheeses, paprika, salt.
2. Combine; spread in 9×13; top cheddar faces; bake 375°F for 15 minutes.

Bat-Wing Balsamic Brussels with Bacon

Deeply caramelized sprouts with crisp bacon and glossy balsamic—nearly black edges for spooky vibes.

Ingredients

• 1½ lbs Brussels sprouts, halved
• 4 bacon strips, chopped
• 2 tablespoon olive oil
• ¾ teaspoon kosher salt, ½ teaspoon pepper
• 1½ tablespoon balsamic vinegar

Directions

1. Toss sprouts, bacon, oil, salt, pepper on a half-sheet pan; roast 425°F for 18–20 minutes.
2. Splash balsamic; roast 2 more minutes; toss.

Cobweb Roasted Cauliflower with Tahini

Charred florets under a lemon-tahini “web.” Sesame and citrus make it addictive.

Ingredients

• 1 large cauliflower, bite-size florets (about 8 cups)
• 2 tablespoon olive oil
• ¾ teaspoon kosher salt, ¼ teaspoon pepper
• Web: ¼ cup tahini, 2 tablespoon lemon juice, 2 tablespoon warm water, pinch salt

Directions

1. Toss florets with oil, salt, pepper; roast 450°F for 18–22 minutes.
2. Whisk web; drizzle in zigzags over hot cauliflower.

Midnight Charcoal Dinner Rolls (Optional Charcoal)

Fluffy pull-apart rolls with a dramatic hue—charcoal optional for color only. Brush with garlic butter.

Ingredients

• 3 cups bread flour
• 2¼ teaspoon instant yeast
• 2 tablespoon sugar, 1 teaspoon salt
• 1 cup warm milk
• 3 tablespoon softened butter
• 1 large egg
• Optional: 1 teaspoon food-grade activated charcoal
• Finish: 2 tablespoon melted butter + ½ teaspoon garlic powder

Directions

1. Mix, knead 7–8 minutes; rise 60 minutes.
2. Shape 12 balls in a greased 9×13; rise 30 minutes.
3. Bake 375°F for 16–18 minutes; brush garlic butter.

Ghostly Parmesan Polenta

Creamy, spoonable, and snowy-white—perfect under saucy mains. A hint of butter makes it luxurious.

Ingredients

• 4 cups low-sodium chicken or vegetable broth
• 1 cup quick-cooking polenta
• 2 tablespoon butter
• ¼ cup grated parmesan
• ½ teaspoon salt, ¼ teaspoon pepper

Directions

1. Boil broth; whisk in polenta; cook 3–5 minutes until thick.
2. Off heat, stir in butter, parmesan, salt, pepper.

Swamp Greens: Garlicky Green Beans & Herbs

Bright-green beans with lemon and dill—fresh relief on a rich table. Ready in 10 minutes.

Ingredients

• 1 lb green beans, trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ teaspoon lemon zest, 1 tablespoon lemon juice
• ¼ teaspoon salt, ⅛ teaspoon pepper
• 2 tablespoon chopped dill or parsley

Directions

1. Blanch beans 3–4 minutes; drain and pat dry.
2. Sauté garlic in oil 30 seconds; toss beans, zest, juice, salt, pepper, herbs.

Pumpkin-Sage Skillet Gnocchi

Buttery-crisp gnocchi tossed with pumpkin, sage, and parmesan “snow.” One-pan and fast.

Ingredients

• 18 oz shelf-stable potato gnocchi
• 2 tablespoon butter
• 1 cup pumpkin purée
• ¼ cup cream
• ½ teaspoon kosher salt, ¼ teaspoon pepper
• 6 fresh sage leaves, sliced
• ¼ cup grated parmesan

Directions

1. Crisp gnocchi in butter 5–6 minutes in a cast-iron skillet.
2. Stir in pumpkin, cream, salt, pepper, sage; warm 2 minutes; top parmesan.

Poison-Apple Cranberry Slaw

Crunchy red cabbage and apples with tart cranberries and poppy seed dressing—no mayo.

Ingredients

• 4 cups shredded red cabbage
• 1 large Honeycrisp apple, matchsticks
• ⅓ cup dried cranberries
• 2 tablespoon toasted pepitas
• Dressing: 3 tablespoon olive oil, 2 tablespoon apple cider vinegar, 1 tablespoon honey, ½ teaspoon poppy seeds, ¼ teaspoon salt

Directions

1. Whisk dressing; toss with cabbage, apple, cranberries.
2. Sprinkle pepitas; chill 15 minutes.

Monster Mash Potato Bake (Make-Ahead)

Creamy Yukon golds baked with cheddar “scales” and olive “eyes.” Campy and delicious.

Ingredients

• 3 lbs Yukon gold potatoes, peeled and cubed
• 4 tablespoon butter
• ¾ cup warm milk
• 1 cup shredded sharp cheddar (divided)
• ¾ teaspoon salt, ¼ teaspoon white pepper
• 8 olive slices (eyes)

Directions

1. Boil potatoes tender; drain; mash with butter, milk, ½ cup cheddar, salt, pepper.
2. Spread in 8×8; top remaining cheddar; bake 375°F for 20 minutes; add olive “eyes.”

Cemetery Cornbread with Honey-Butter

Tender skillet cornbread scored into “plots.” Serve with honey-butter “soil.”

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup buttermilk
• 2 eggs
• ¼ cup melted butter + 1 tablespoon for skillet
• Honey-butter: 3 tablespoon butter + 1 tablespoon honey

Directions

1. Heat buttered 10-inch skillet 400°F. Mix wet and dry; pour; bake 18–20 minutes.
2. Brush with honey-butter; score rectangles.

Black Garlic Mushroom Medley

Umami-packed mushrooms with sweet black garlic and thyme—dark, glossy, and steakhouse-good.

Ingredients

• 1½ lbs cremini mushrooms, quartered
• 2 tablespoon olive oil
• 1 tablespoon butter
• 2 cloves black garlic, mashed
• 1 teaspoon fresh thyme
• ½ teaspoon kosher salt, ¼ teaspoon pepper

Directions

1. Sear mushrooms in oil 6–8 minutes until browned.
2. Add butter, black garlic, thyme, salt, pepper; cook 2 minutes.

Spooky Charred Broccolini with Lemon Ash

Crisp-tender broccolini finished with a sprinkle of lemon zest “ash.” Simple, bright, and elegant.

Ingredients

• 1 lb broccolini
• 2 tablespoon olive oil
• ½ teaspoon kosher salt, ¼ teaspoon pepper
• 1 teaspoon lemon zest + 1 tablespoon lemon juice

Directions

1. Toss broccolini with oil, salt, pepper; roast 450°F for 12–14 minutes.
2. Finish with zest and juice.

Pumpkin Cauldron Soup (Velvety)

Silky pumpkin soup with ginger and cream—serve in small cups for sipping.

Ingredients

• 1 tablespoon butter
• 1 small onion, diced
• 1 teaspoon grated fresh ginger
• 1 (15 oz) can pumpkin purée
• 2 cups low-sodium chicken or vegetable broth
• ¼ cup heavy cream
• ½ teaspoon salt

Directions

1. Sauté onion in butter 4 minutes; add ginger 30 seconds.
2. Stir in pumpkin, broth, salt; simmer 8 minutes; blend; swirl cream.

Grave-Dirt Black Bean Purée

Smoky, smooth mash to spread under meats or pile with chips. Finishes glossy and jet-black.

Ingredients

• 2 (15 oz) cans black beans, drained
• 1 tablespoon olive oil
• 1 small garlic clove
• 1 teaspoon lime juice
• ½ teaspoon cumin, ½ teaspoon smoked paprika
• ¼ teaspoon salt

Directions

1. Warm oil; sauté garlic 30 seconds; add beans, ¼ cup water, spices; simmer 3 minutes.
2. Blend smooth; finish with lime and salt.

Vampire-Rosemary Roasted Potatoes

Crisp-edged baby potatoes perfumed with rosemary and garlic—vampire-proof and crowd-pleasing.

Ingredients

• 2 lbs baby gold potatoes, halved
• 3 tablespoon olive oil
• 2 teaspoon minced garlic
• 2 teaspoon chopped fresh rosemary
• 1 teaspoon kosher salt, ½ teaspoon pepper

Directions

1. Toss all on a sheet pan.
2. Roast 450°F for 22–25 minutes, turning once.

Hocus Pocus Farro with Apples & Onions

Chewy farro with sweet sautéed onions and tart apples—autumn-in-a-bowl.

Ingredients

• 1 cup pearled farro, rinsed
• 3 cups water or broth
• 1 tablespoon olive oil
• 1 small onion, thinly sliced
• 1 Granny Smith apple, diced
• ½ teaspoon salt, ¼ teaspoon pepper

Directions

1. Simmer farro in water 20–25 minutes; drain.
2. Sauté onion in oil 8 minutes; add apple 2 minutes; toss with farro, salt, pepper.

Mummy-Wrapped Asparagus (Prosciutto)

Prosciutto crisps into “bandages” around tender spears—lemon wakes it up.

Ingredients

• 1 lb thin asparagus, trimmed
• 8 thin prosciutto slices, cut into thirds
• 1 tablespoon olive oil
• ¼ teaspoon pepper
• Lemon wedges
• Candy eyes

Directions

1. Toss asparagus with oil, pepper; wrap with prosciutto strips.
2. Roast 425°F for 10–12 minutes; squeeze lemon.
3. Top with candy eyes.

Blood Orange & Fennel Salad

Citrusy, crunchy, and lightly sweet—refreshing between richer bites.

Ingredients

• 3 blood oranges, segmented
• 1 large fennel bulb, shaved thin
• 2 tablespoon olive oil
• 1 teaspoon white wine vinegar
• ¼ teaspoon salt, pepper
• 2 tablespoon chopped pistachios

Directions

1. Whisk oil, vinegar, salt, pepper.
2. Toss oranges and fennel; sprinkle pistachios.

Jack Skellington Stuffed Acorn Boats

Roasted squash halves filled with wild rice, cranberries, and pecans—carve simple face lines if you like.

Ingredients

• 2 acorn squash, halved and seeded
• 1 tablespoon olive oil, ½ teaspoon salt
• 1 cup cooked wild rice
• ¼ cup dried cranberries
• ¼ cup chopped pecans
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice

Directions

1. Rub squash with oil/salt; roast cut-side down 400°F for 30–35 minutes.
2. Mix rice, cranberries, pecans, parsley, lemon; fill boats; roast 5 minutes more.

Candied “Cobweb” Maple Pecans

Glossy, sweet-salty nuts that sprinkle beautifully over salads and mash.

Ingredients

• 1 cup pecan halves
• 2 tablespoon maple syrup
• ¼ teaspoon cinnamon
• ⅛ teaspoon salt

Directions

1. Toss pecans with maple, cinnamon, salt; spread on parchment.
2. Bake 325°F for 10–12 minutes; cool to crisp.

Black Sesame Cucumber Ribbons

Cool ribbons with toasty sesame and a whisper of rice vinegar—crunchy palate cleanser.

Ingredients

• 2 English cucumbers, peeled into ribbons
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ¼ teaspoon salt
• 1 teaspoon black sesame seeds

Directions

1. Toss ribbons with vinegar, sesame oil, salt.
2. Sprinkle black sesame; chill 10 minutes.

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Final Frightful Forkfuls

Set a few warm roasts or a big pot of chili at the center, then circle the table with these spooky sides; something orange, something green, something wonderfully dark.

Keep serving pieces small so guests can sample widely, and don’t forget a few playful garnishes (pomegranate “jewels,” rosemary “twigs,” balsamic “cobwebs”) to bring the haunted theme to life.

Happy Halloween and happy feasting!