5 Fall Recipes Ready in 20 Minutes

 

When the weather turns crisp, comfort food is calling — but that doesn’t mean dinner has to take all night. These five fall recipes are packed with seasonal flavors like apples, pears, cranberries, and warm spices, and the best part? Each one is on the table in 20 minutes or less. Perfect for when you want cozy flavors fast — and still have time to jump in the leaf pile.

 

1. maple-glazed brussels sprouts

ELEMENTS:

1 POUND BRUSSELS SPROUTS, HALVED

2 TABLESPOONS VIRGIN OLIVE OIL

2 TABLESPOONS MAPLE SYRUP

1/4 CUP TOASTED PECANS, CHOPPED

SEA SALT AND CRACKED BLACK PEPPER

DIRECTIONS:

  1. In a large skillet over medium-high heat, sauté Brussels sprouts in olive oil until golden and tender, about 6–7 minutes.

  2. Drizzle with maple syrup, season with sea salt and pepper, and toss in toasted pecans before serving warm.

Tip: Prep the sprouts in advance — they hold well in the fridge, making this dish a true weeknight shortcut.

2. apple & cheddar quesadillas

ELEMENTS:

2 WHOLE-WHEAT TORTILLAS

1 MEDIUM APPLE, THINLY SLICED

1/2 CUP SHARP CHEDDAR CHEESE, SHREDDED

1 TEASPOON VIRGIN OLIVE OIL

HONEY OR CINNAMON FOR FINISHING

DIRECTIONS:

  1. Heat olive oil in a skillet over medium heat.

  2. Layer apple slices and cheddar between tortillas.

  3. Cook 3 minutes per side until golden and the cheese melts.

  4. Slice into wedges and finish with honey or a sprinkle of cinnamon.

Tip: Use pre-sliced apples and bagged shredded cheddar to make this even faster.

3. cranberry pecan chicken salad

ELEMENTS:

2 CUPS SHREDDED ROTISSERIE CHICKEN

1/4 CUP DRIED CRANBERRIES

1/4 CUP CHOPPED PECANS

2 TABLESPOONS DICED CELERY

2 TABLESPOONS CHOPPED GREEN ONIONS

1/3 CUP MAYONNAISE OR GREEK YOGURT

SEA SALT AND CRACKED BLACK PEPPER

DIRECTIONS:

  1. In a mixing bowl, combine chicken, cranberries, pecans, celery, and green onions.

  2. Stir in mayonnaise or Greek yogurt; season with sea salt and pepper.

  3. Serve on whole-grain bread, in lettuce wraps, or over greens.

Tip: Make ahead — it tastes even better the next day as the flavors meld.

4. pumpkin spice overnight oats (quick version)

ELEMENTS:

1 CUP ROLLED OATS

1/2 CUP CANNED PUMPKIN

1 CUP ALMOND MILK (OR MILK OF CHOICE)

1 TABLESPOON MAPLE SYRUP

1/2 TEASPOON GROUND CINNAMON

1/4 TEASPOON NUTMEG

1/4 CUP CHOPPED APPLES OR WALNUTS

DIRECTIONS:

  1. In a jar or bowl, stir together oats, pumpkin, almond milk, maple syrup, cinnamon, and nutmeg.

  2. Let sit for at least 15 minutes (or refrigerate overnight for best texture).

  3. Top with chopped apples or walnuts before serving.

Tip: Prep several jars at once for grab-and-go breakfasts all week.

5. sautéed pears with cinnamon & yogurt

ELEMENTS:

2 RIPE PEARS, SLICED

1 TABLESPOON VIRGIN TEXAS PECAN OIL

1/2 TEASPOON GROUND CINNAMON

1/4 TEASPOON NUTMEG

1 CUP VANILLA GREEK YOGURT

2 TABLESPOONS HONEY

2 TABLESPOONS CHOPPED PECANS

DIRECTIONS:

  1. Heat pecan oil in a skillet over medium heat.

  2. Add pears, cinnamon, and nutmeg; sauté 4–5 minutes until warm and fragrant.

  3. Serve over yogurt, drizzle with honey, and sprinkle with pecans.

Tip: Double the pears and keep extras chilled — they reheat beautifully for a second quick dessert.

x, Melissa

 
Melissa ChildressComment