5 Thanksgiving Side Dishes Featuring Texas Olive Ranch

Thanksgiving is not a “healthy” holiday by and stretch of the imagination, but you can still find ways to incorporate healthy ingredients and dishes into your spread amongst the marshmallow-laden sweet potato pie. The secret? Flavorful and anti-oxidant rich Texas Olive Ranch cold pressed olive oil. Try these recipes this Thanksgiving—they may even steal the show from the turkey!

Texas Olive Ranch Pecan Roasted Autumn Vegetables

INGREDIENTS:

INSTRUCTIONS:

Preheat oven to 400 degrees. For easy cleanup, line a 18 by 13-inch baking sheet with aluminum foil and lightly touch with non-stick cooking spray. Add brussels sprouts and red onions to a large mixing bowl. Pour 2 Tbsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil over top as well as 2 Tbsp Texas Olive Ranch Pecan Infused Balsamic Vinegar, toss while seasoning with salt to taste (about 1/4 tsp). Transfer and shake out across the baking pan.

Add sweet potato and apples to same mixing bowl. Pour remaining 2 Tbsp Texas Olive Ranch Arbequina Extra Virgin Olive Oil over top and toss, then sprinkle brown sugar, cinnamon, nutmeg and salt (about 1/4 tsp) over top and toss to evenly coat. Transfer to baking sheet and shake out all ingredients to lay flat on the baking sheet.

Roast in preheated oven, tossing once halfway through baking, until vegetables have browned slightly on the edges—about 35 minutes. Finally, open the oven and sprinkle pecans and cranberries cranberries over vegetables and bake for 3 additional minutes. Serve warm.

Texas Olive Ranch Mesquite BBQ Cranberry Sauce

INGREDIENTS:

INSTRUCTIONS:

In a saucepan, slowly sauté chopped onion in 1 TB of the Mesquite Olive Oil until soft, about 5 minutes. Add remaining oil, cranberry sauce, ketchup, hot sauce, Peach Balsamic Vinegar, Worcestershire sauce, and soy sauce and a pinch of black pepper. Bring to a boil and reduce the heat and simmer for 10 to 15 minutes or until it reaches the desired thickness. Remove from heat and allow to cool slightly before smoothing the mixture with a hand blender. Serve with turkey, pork, or chicken.


Texas Olive Ranch Roasted Garlic and Parmesan Carrots

INGREDIENTS:

  • 4-5 c baby carrots
  • 1/4 c Texas Olive Ranch Roasted Garlic Infused Olive Oil
  • 4 cloves minced garlic (roughly 2 tspn)
  • 3 TB grated parmesan cheese
  • Kosher Salt
  • Crushed black pepper
  • Chopped parsley

INSTRUCTIONS:

Preheat oven to 400 degrees. For easy cleanup, line a 18 by 13-inch baking sheet with aluminum foil and lightly touch with non-stick cooking spray.

Place all ingredients minus the parsley into a zip top bag and shake to coat carrots in Roasted Garlic Olive Oil, parmesan, and herbs. Spread carrots onto prepared baking sheet, allowing chopped garlic to fall onto the pan for aromatics.

Bake 20-25 minutes or until desired tenderness. Shake pan and toss with a spatula about halfway through cooking time. Remove carrots from oven, top with the parsley and serve immediately.

Texas Olive Ranch Hill Country Herb Garden Smoked Bacon Stuffing

INGREDIENTS:

INSTRUCTIONS:

Cook the onion and bacon on medium heat until the bacon is just beginning to brown.

In a separate bowl, add breadcrumbs, Hill Country Herb Garden Olive Oil, and thyme and season well. Stir in the beaten egg to bind the mixture together.

Place the stuffing in an ovenproof dish and bake in the oven at 350 degrees for about 30 minutes, until the stuffing is golden brown and firm to touch. Top with chopped fresh parsley before serving.

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Texas Olive Ranch Meyer Lemon Garlic Mushrooms

INGREDIENTS:

INSTRUCTIONS:

Brush the mushrooms clean and halve. Meanwhile, heat a large skillet over high.

Add half of the 2 tablespoons of Arbequina Extra Virgin Olive Oil and then add the mushrooms. Cook and stir until mushrooms start to brown and caramelize, about 3-5 minutes.

Reduce heat and add the remaining Arbequina olive oil along with onions and garlic and cook until translucent. Add White Balsamic Vinegar, lemon juice and chili flakes. Cook for until liquid reduces down.

Add Meyer Lemon Olive Oil and chopped parsley, cook for an additional 1 minute. Season with salt and pepper to taste and serve immediately.