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By Matthew Harris

Chef Matthew Harris of Tupelo Park City in Utah is joining TODAY Food to share a few of his favorite recipes for savory fall side dishes.

He shows us how to make a Brussels sprout and apple slaw with pecans and twice-baked sweet potatoes with candied bacon.

"The apples bring a crisp sweetness to the slaw and the miso and Parmesan pack a big umami punch," says Harris.

"Sorghum adds a caramel, earthy sweetness that isn't overwhelmingly sugary. It plays well with the warmth of the paprika and traditional baking spices. Candied bacon brings a smoky sweetness and a playful crunch to the dish."

If you like those autumn-inspired recipes, you should also try these:

Sweet Potato Soufflé in Orange Cups