Elevate Your Thanksgiving: 3 Fun and Easy Healthy Recipes with Balsamic Vinegar and Olive Oil

Thanksgiving is a time to gather, share, and enjoy delicious food with loved ones. Adding fresh, flavorful ingredients like balsamic vinegar and olive oil can transform your traditional dishes into something exciting and healthy. These pantry staples not only boost taste but also bring nutritional benefits, making your meal both satisfying and nourishing. Here are three unique recipes that are simple to prepare, fun to serve, and perfect for creating a new Thanksgiving tradition.

Thanksgiving appetizer platter with balsamic vinegar and olive oil

1. Balsamic-Glazed Roasted Brussels Sprouts with Toasted Almonds

Brussels sprouts often get a bad rap, but roasting them with balsamic vinegar and olive oil brings out their natural sweetness and adds a tangy depth. This dish is a crowd-pleaser that’s both healthy and easy to prepare.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved

• 2 tablespoons Oliva olive oil

• 3 tablespoons balsamic vinegar (change it up with an Oliva flavored balsamic-we recommend fig, pomegranate, or garlic)

• 1/4 cup sliced almonds, toasted

• Salt and pepper to taste

  
  

Instructions

1. Preheat your oven to 400°F (200°C).

2. Toss the Brussels sprouts with olive oil, salt, and pepper in a large bowl.

3. Spread them on a baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until crispy and golden.

4. Remove from the oven and drizzle with balsamic vinegar while still warm.

5. Sprinkle toasted almonds on top before serving.

   
   

This recipe highlights how balsamic vinegar adds a rich, slightly sweet acidity that balances the earthiness of the Brussels sprouts. Olive oil keeps the dish moist and adds heart-healthy fats. The almonds provide a satisfying crunch and extra nutrients.

2. Olive Oil and Balsamic Marinated Mushroom Crostini

This appetizer is a perfect starter for Thanksgiving. The mushrooms soak up the flavors of olive oil and balsamic vinegar, creating a savory bite that pairs beautifully with crusty bread.

Ingredients

• 8 ounces cremini or button mushrooms, sliced

• 3 tablespoons Oliva olive oil (would also recommend the garlic flavor)

• 2 tablespoons balsamic vinegar

• 2 cloves garlic, minced (can be substituted with Oliva garlic olive oil)

• 1 teaspoon fresh thyme leaves

• Salt and pepper to taste

• 1 baguette, sliced and toasted

  
  

Instructions

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.

2. Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release their juices and become tender, about 8 minutes.

3. Stir in balsamic vinegar and cook for another 2 minutes until the liquid reduces slightly.

4. Spoon the mushroom mixture onto toasted baguette slices. Serve warm or at room temperature.

   
   

This dish is a great way to incorporate antioxidants and vitamins from mushrooms, while the olive oil and balsamic vinegar enhance flavor without adding heaviness. It’s a simple, elegant appetizer that guests will love.

3. Autumn Salad with Mixed Greens, Roasted Butternut Squash, and Balsamic Olive Oil Dressing

Salads don’t have to be boring, especially when you add seasonal ingredients and a homemade dressing. This salad combines sweet roasted squash with peppery greens and a tangy balsamic olive oil dressing.

Ingredients

• 4 cups mixed salad greens (arugula, spinach, kale)

• 2 cups butternut squash, peeled and cubed

• 2 tablespoons Oliva olive oil (for roasting)

• Salt and pepper to taste

• 3 tablespoons Oliva olive oil (for dressing) *Clementine is a recommended Oliva flavor

• 2 tablespoons Oliva balsamic vinegar (for dressing) *Jazz it up with a flavored balsamic from Oliva. We recommend blood orange for this recipe.

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• 1/4 cup toasted pumpkin seeds

  
  

Instructions

1. Preheat oven to 425°F (220°C). Toss butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for 25-30 minutes until tender and caramelized. Let cool slightly.

2. In a small bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, Dijon mustard, and honey until emulsified.

3. In a large salad bowl, combine mixed greens, roasted squash, and pumpkin seeds. Drizzle with dressing and toss gently to coat. Serve immediately.

   
   

This salad is a colorful, nutrient-rich addition to your Thanksgiving table. The olive oil and balsamic vinegar dressing adds brightness and depth, while the roasted squash brings natural sweetness and fiber.

Using balsamic vinegar and olive oil in your Thanksgiving recipes is a simple way to add flavor and nutrition without extra calories or artificial ingredients. These recipes are easy to prepare, versatile, and sure to impress your family and friends. Try incorporating one or all three into your holiday menu to create a fresh tradition that celebrates taste and health.