This Thanksgiving, bring Texas's warmth and bold flavors to your holiday table with a spread sure to impress. Imagine smoky chipotle-roasted veggies that add spice, creamy mashed potatoes infused with fragrant garlic and herbs, and Brussels sprouts glazed with rich balsamic fig and crunchy pecans.

We’re whipping up a golden, citrus-glazed turkey breast as the star of your feast, paired with fluffy chili lime cornbread muffins for a zesty kick. To finish, indulge in a classic pecan pie drizzled with a decadent infused balsamic glaze that will have everyone asking for seconds. This feast brings loved ones together, where every bite bursts with flavor and a touch of Texas charm. 

Happy Thanksgiving! From our table to yours, let’s enjoy some unforgettable dishes:

• Rattlesnake Chili-Chipotle Infused Olive Oil Roasted Veggies
• Garlic Herb Infused Olive Oil Mashed Potatoes
• Balsamic Fig Glazed Brussels Sprouts with Pecans
• Citrus Olive Oil Glazed Turkey Breast
• Chili Lime Cornbread Muffins
• Pecan Pie with Texas Olive Ranch Infused Balsamic Drizzle

1. Rattlesnake Chili-Chipotle Infused Olive Oil Roasted Veggies

Imagine a crisp autumn evening where the air carries a hint of wood smoke, and the table overflows with the season’s best harvest. Into this scene enters our Rattlesnake Chili-Chipotle Infused Olive Oil Roasted Veggies, a dish that’s not just roasted but infused with the warm kiss of the Southwest. Sweet potatoes, parsnips, and beets—each chunk brushed lovingly with Texas Olive Ranch Rattlesnake Chili-Chipotle Infused Olive Oil—turn caramelized and golden in the oven, their edges crisped to perfection. As the aroma of rosemary and thyme dances around the kitchen, you know that this dish is a spicy love letter to fall, ready to be savored with a side of heady laughter and holiday spirit.

Ingredients:

• Assorted root vegetables (sweet potatoes, carrots, parsnips, and beets), chopped into chunks
• Rattlesnake Chili-Chipotle Infused Olive Oil
• Salt and freshly ground pepper
• Fresh thyme and rosemary sprigs

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Spread the chopped vegetables on a baking sheet and drizzle generously with Rattlesnake Chili-Chipotle Infused Olive Oil.
3. Season with salt pepper, and scatter fresh thyme and rosemary over the top.
4. Roast for 35-45 minutes, stirring halfway through, until the veggies are caramelized and tender.
5. Serve as a vibrant, spicy side dish that pairs perfectly with hearty Thanksgiving mains.

2. Roasted Garlic Herb Infused Olive Oil Mashed Potatoes

What’s Thanksgiving without the silky, pillowy embrace of mashed potatoes? Picture a steaming bowl of Yukon Golds, mashed to the consistency of a buttery cloud. But here’s the twist: Texas Olive Ranch Roasted Garlic Herb Infused Olive Oil, cascading through every layer of fluff, adds a depth and herby fragrance that’s miles ahead of the ordinary. Each bite bursts with garlicky warmth, with a final sprinkle of fresh chives that beckon like the last rays of an autumn sunset. This dish isn’t just comfort food; it’s a heartfelt invitation to slow down, indulge, and taste the love that went into every swirl.

Ingredients:

• 3 lbs. Yukon Gold potatoes peeled and cubed
• ½ cup Texas Olive Ranch Roasted Garlic Herb Infused Olive Oil
• ½ cup milk or heavy cream (more as needed)
• Salt and freshly ground pepper
• Fresh chopped chives for garnish

Instructions:

1. Boil the potatoes in salted water until fork-tender, about 15-20 minutes.
2. Drain and return the potatoes to the pot, mashing them over low heat to let the steam escape.
3. Slowly incorporate the Roasted Garlic Herb Infused Olive Oil and milk or cream until the desired creaminess is achieved.
4. Season with salt and pepper to taste and sprinkle with fresh chives for a pop of color.

3. Balsamic Fig Glazed Brussels Sprouts with Pecans

Brussels sprouts often get a bad reputation, which is puzzling, as using TOR can dress anything up to the nines. We hope roasting and generously drizzling these vegetables will inspire your perspective on how cooking with high-quality extra virgin olive oil can transform any dish. Halved and crisped until irresistibly golden, these little cabbages come alive with a glossy Texas Olive Ranch Balsamic Fig Infused Vinegar drizzle. The tart-sweet flavor elevates them from mundane to spectacular, while the crunch of toasted pecans adds a symphony of texture. It’s a dish that feels like a wild autumn stroll: crunchy leaves underfoot, sweet figs bursting with flavor, and a sense of nostalgia that makes you pause and appreciate the season’s simple pleasures.

Ingredients:

• 1 lb. Brussels sprouts, halved
• Texas Olive Ranch Balsamic Fig Infused Vinegar
• Texas Olive Ranch Arbequina Olive Oil
• Salt and freshly ground pepper
• ½ cup toasted pecans, roughly chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts with Arbequina Olive Oil, salt, and pepper, then spread them on a baking sheet.
3. Roast for 20-25 minutes until golden and crispy.
4. Drizzle Balsamic Fig Infused Vinegar over the roasted Brussels sprouts and sprinkle with toasted pecans.
5. Serve immediately for a sweet, nutty twist on a classic dish.

4. Citrus Olive Oil Glazed Turkey Breast

Step aside, ordinary roast turkey, and make way for this showstopper. A golden turkey breast will glisten under the warmth of our infused Meyer Lemon Infused Olive Oil (we added honey to warm the lemon flavor). As the bird roasts, the scent of fresh lemons, rosemary, and sage fills the house, mingling in an aroma so divine it makes everyone linger in the kitchen a bit longer. The result? A tender and succulent turkey breast with a zesty kick that lingers on the palate becomes your Texas-style Thanksgiving's main event. This dish is a celebration of bounty, a nod to harvests past and present, and a feast worthy of grateful hearts.

Ingredients:

• 1 whole turkey breast, bone-in and skin-on
• Texas Olive Ranch Meyer Lemon Infused Olive Oil

*We recommend adding a heap-of-honey to this infusion

• Fresh lemon slices
• Fresh rosemary and sage sprigs
• Salt and pepper

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Rub the turkey breast generously with Meyer Lemon Infused Olive Oil, making sure to get under the skin for extra flavor.
3. Season with salt and pepper, and place lemon slices and fresh herbs around the turkey in a roasting pan.
4. Roast for 1.5-2 hours, basting every 30 minutes, until the internal temperature reaches 165°F (74°C).
5. Let rest before slicing and serving as the stunning centerpiece of your Texas-style Thanksgiving table.

5. Chili Lime Cornbread Muffins

You haven’t truly experienced cornbread until you’ve tasted these Chili Lime Cornbread Muffins (inspired by our famously crowd-favorite Jalapeño Lime-Infused Balsamic Vinegar).

Sink your teeth into warm, golden muffins, each packing a punch of zesty lime and a whisper of Texan chili heat. The rich cheddar melts into the cornbread, creating pockets of savory goodness, while chopped jalapeños bring just the right amount of fiery spirit. Served hot from the oven, these muffins are the ultimate sidekick for soaking up every last drop of Thanksgiving gravy. They're a playful nod to Southern tradition, with a kick that promises to leave everyone smiling.

*This recipe requires additional steps to infuse your favorite EVOOs

For more inspiring infusions and substitutions, see our last blog Infuse and Inspire

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1½ cups milk
• ⅓ cup of your favorite Texas Olive Ranch Olive Oil +  Chili Lime
• 1 large egg
• 1 cup shredded cheddar cheese
• ½ cup chopped jalapeños (optional for some heat)

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. Whisk together cornmeal, flour, sugar, baking powder, and salt in a large bowl.
3. Mix milk, Texas Olive Ranch Olive Oil + Chili Lime, and egg separately. Combine wet and dry ingredients, then fold in shredded cheddar and jalapeños.
4. Pour the batter into the muffin tin and bake for 15-20 minutes, until golden and a toothpick comes out clean.
5. These muffins are perfect for soaking up all the delicious Thanksgiving gravy and drippings.

6. Pecan Pie with Texas Olive Ranch Infused Balsamic Drizzle

Finally, to the finale of your feast: a Pecan Pie that embodies a Texas Thanksgiving’s rich decadence. The perfect sweet and nutty-filling symphony is encased in a golden crust that crumbles just right with each forkful. But what makes this pie unforgettable is the dramatic drizzle of any of our Texas Olive Ranch Balsamic Vinegars. This velvety, bittersweet drizzle weaves across the pie just before serving, adding a luxurious depth that cuts through the sweetness and leaves your guests craving more. It’s pecan pie reimagined: bold, indulgent, and oh-so-glamorous.

Ingredients:

• 1 pie crust (store-bought or homemade)
• 1 cup corn syrup
• 1 cup sugar
• 3 eggs
• 2 tbsp melted butter
• 1 tsp vanilla extract
• 1½ cups pecan halves
• Texas Olive Ranch Infused Balsamic Vinegar (Pecan, Fig, Blackberry or Peach)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Mix corn syrup, sugar, eggs, melted butter, and vanilla in a large bowl until smooth. Stir in the pecan halves.
3. Pour the mixture into the pie crust and bake for 50-60 minutes until the filling is set.
4. Let cool and drizzle with Infused Balsamic Vinegar just before serving for an unforgettable, rich finish.

Bon appetit, y'all!