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Flavorful Side Dishes Using Flavored Balsamic Vinegars and Flavored Olive Oils

 

Delicious Side Dish Recipes Using Flavored Balsamic Vinegars & Gourmet Olive Oils

Looking for flavor-packed side dish recipes that make the most of gourmet balsamic vinegars and infused olive oils? These easy and creative recipes use a generous amount of high-quality balsamic vinegar and artisan olive oils, ensuring a bold yet balanced flavor profile.

From roasted vegetables with balsamic glaze to savory quinoa salads with infused olive oil, these side dishes will elevate any meal. Want a recipe featuring a specific balsamic vinegar or olive oil flavor? Let us know—we’d love to craft a dish just for you!

Balsamic & Herb Roasted Baby Potatoes

Crispy, golden potatoes infused with herbaceous olive oil and a rich balsamic reduction.

Ingredients:

  • 2 lbs baby potatoes, halved
  • ¼ cup Tuscan Herb Olive Oil
  • ¼ cup Classic Balsamic Vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a large bowl, toss baby potatoes with Tuscan Herb Olive Oil, Classic Balsamic Vinegar, garlic powder, oregano, salt, and pepper.
  3. Spread evenly on a baking sheet. Roast for 35-40 minutes, flipping halfway.
  4. Drizzle with an additional tablespoon of balsamic, toss, and roast for 5 more minutes.
  5. Garnish with fresh parsley and serve hot.

Caramelized Balsamic Onion & Mushroom Sauté

Rich, deep caramelized onions and mushrooms in a generous balsamic glaze.

Ingredients:

  • 2 large onions, thinly sliced
  • 2 cups mushrooms, sliced (cremini or shiitake)
  • 3 tbsp Garlic Olive Oil
  • ¼ cup Fig Balsamic Vinegar
  • 1 tsp brown sugar
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Heat Garlic Olive Oil in a large pan over medium-low heat.
  2. Add onions and cook for 10 minutes, stirring occasionally.
  3. Add mushrooms and increase heat to medium. Cook for another 5 minutes.
  4. Stir in Fig Balsamic Vinegar and brown sugar, then cook for another 10 minutes until deeply caramelized.
  5. Season with salt and pepper, then serve as a side or topping for steaks and burgers.

Balsamic & Olive Oil Marinated White Bean Salad

A hearty, protein-packed bean salad with a bold balsamic and olive oil dressing.

Ingredients:

  • 2 cans (15 oz each) white beans, drained and rinsed
  • 1 small red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • ⅓ cup Basil Olive Oil
  • ¼ cup Pomegranate Balsamic Vinegar
  • 1 tsp Dijon mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup fresh basil, chopped

Instructions:

  1. In a large bowl, whisk together Basil Olive Oil, Pomegranate Balsamic Vinegar, Dijon mustard, salt, and pepper.
  2. Add beans, red onion, and cherry tomatoes, then toss well.
  3. Let marinate for at least 30 minutes before serving. Garnish with fresh basil.

Maple Balsamic Glazed Roasted Butternut Squash

Sweet and savory roasted squash with a silky balsamic glaze.

Ingredients:

  • 1 large butternut squash, peeled and cubed
  • ⅓ cup Butter Olive Oil
  • ¼ cup Cranberry Orange Balsamic Vinegar
  • 2 tbsp maple syrup
  • ½ tsp cinnamon
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup toasted pecans (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss squash with Butter Olive Oil, salt, pepper, and cinnamon.
  3. Spread evenly on a baking sheet and roast for 25 minutes.
  4. Whisk together Cranberry Orange Balsamic Vinegar and maple syrup. Drizzle over squash and toss.
  5. Roast for another 10 minutes. Sprinkle with toasted pecans before serving.

Warm Balsamic & Olive Oil Braised Kale & Chickpeas

A deeply flavorful, comforting kale dish with a generous balsamic and olive oil base.

Ingredients:

  • 1 bunch kale, stems removed and chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup Garlic & Roasted Chili Olive Oil
  • ⅓ cup Green Apple Balsamic Vinegar
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp honey (or maple syrup for vegan option)

Instructions:

  1. Heat Garlic & Roasted Chili Olive Oil in a large pan over medium heat.
  2. Add chickpeas and sauté for 3 minutes.
  3. Add kale and cook for another 5 minutes, stirring frequently.
  4. Pour in Green Apple Balsamic Vinegar, smoked paprika, salt, and honey. Cover and let simmer for 10 minutes.
  5. Remove from heat and serve warm. enhancing flavors.

Balsamic Roasted Cauliflower Steaks

Thick-cut cauliflower steaks roasted with a bold balsamic glaze for a meaty, satisfying side.

Ingredients:

  • 1 large head of cauliflower, cut into ¾-inch steaks
  • ⅓ cup Rosemary Olive Oil
  • ¼ cup Blackberry Balsamic Vinegar
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley (for garnish)

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. In a small bowl, whisk together Rosemary Olive Oil, Blackberry Balsamic Vinegar, garlic powder, smoked paprika, salt, and pepper.
  3. Brush both sides of cauliflower steaks generously with the mixture.
  4. Roast for 20 minutes, flip, and brush again with more balsamic mixture. Roast another 15-20 minutes until golden and tender.
  5. Garnish with fresh parsley and serve hot.

Honey Balsamic Glazed Green Beans with Almonds

Crisp green beans coated in a luscious balsamic-honey glaze and topped with crunchy almonds.

Ingredients:

  • 1 lb fresh green beans, trimmed
  • ¼ cup Garlic Olive Oil
  • ⅓ cup Pomegranate Balsamic Vinegar
  • 2 tbsp honey (or maple syrup for vegan option)
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup sliced almonds, toasted

Instructions:

  1. Bring a large pot of salted water to a boil. Blanch green beans for 3 minutes, then drain and rinse under cold water.
  2. In a large pan, heat Garlic Olive Oil over medium heat. Add green beans and sauté for 3 minutes.
  3. Stir in Pomegranate Balsamic Vinegar, honey, salt, and pepper. Toss well and cook for another 3-5 minutes until slightly reduced.
  4. Sprinkle with toasted almonds before serving.

Balsamic & Olive Oil Roasted Beets with Goat Cheese

Tender, earthy beets marinated and roasted with balsamic, then finished with creamy goat cheese.

Ingredients:

  • 4 medium beets, peeled and diced
  • ¼ cup Meyer Lemon Olive Oil
  • ⅓ cup Bordeaux Cherry Balsamic Vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup crumbled goat cheese
  • 1 tbsp fresh thyme leaves

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss beets with Meyer Lemon Olive Oil, Bordeaux Cherry Balsamic Vinegar, salt, and pepper.
  3. Spread on a baking sheet and roast for 35-40 minutes, stirring halfway.
  4. Transfer to a serving dish and top with crumbled goat cheese and fresh thyme.

Balsamic & Olive Oil Mashed Sweet Potatoes

Creamy mashed sweet potatoes with a rich, buttery balsamic infusion.

Ingredients:

  • 3 large sweet potatoes, peeled and cubed
  • ¼ cup Butter Olive Oil
  • ⅓ cup Chocolate Balsamic Vinegar
  • 1 tbsp maple syrup
  • ½ tsp cinnamon
  • ½ tsp sea salt

Instructions:

  1. Bring a large pot of salted water to a boil. Add sweet potatoes and cook until tender (about 15 minutes).
  2. Drain and mash with Butter Olive Oil, Chocolate Balsamic Vinegar, maple syrup, cinnamon, and salt.
  3. Mix until smooth and creamy. Adjust seasoning as needed.
  4. Serve warm, garnished with a drizzle of balsamic on top.

Roasted Eggplant & Zucchini with Garlic & Chili Balsamic

A Mediterranean-inspired side dish with deep balsamic-roasted flavors.

Ingredients:

  • 1 medium eggplant, cut into cubes
  • 1 large zucchini, sliced into half-moons
  • ⅓ cup Garlic & Roasted Chili Olive Oil
  • ¼ cup Green Apple Balsamic Vinegar
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup crumbled feta cheese (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss eggplant and zucchini with Garlic & Roasted Chili Olive Oil, Green Apple Balsamic Vinegar, oregano, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway.
  4. Garnish with crumbled feta cheese before serving (optional).

Balsamic & Olive Oil Roasted Asparagus with Parmesan

Crisp-tender asparagus drizzled with a bold balsamic reduction and finished with Parmesan.

Ingredients:

  • 1 lb fresh asparagus, trimmed
  • ¼ cup Meyer Lemon Olive Oil
  • ⅓ cup Fig Balsamic Vinegar
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup grated Parmesan cheese

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss asparagus with Meyer Lemon Olive Oil, salt, and pepper.
  3. Roast for 15 minutes, flipping halfway.
  4. Remove from oven, drizzle with Fig Balsamic Vinegar, and sprinkle with Parmesan.
  5. Return to oven for 3-5 minutes until cheese melts. Serve warm.

Balsamic & Olive Oil Marinated Roasted Peppers

Sweet bell peppers roasted in a luscious balsamic marinade for a smoky, tangy flavor.

Ingredients:

  • 3 large bell peppers (red, yellow, orange), sliced
  • ⅓ cup Tuscan Herb Olive Oil
  • ¼ cup Pomegranate Balsamic Vinegar
  • 1 tsp minced garlic
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, toss sliced bell peppers with Tuscan Herb Olive Oil, Pomegranate Balsamic Vinegar, garlic, oregano, salt, and pepper.
  3. Spread onto a baking sheet and roast for 25-30 minutes, stirring occasionally.
  4. Serve as a side or use in sandwiches, pastas, or salads.

Balsamic & Olive Oil Sautéed Spinach with Pine Nuts

A vibrant and nutrient-packed side dish with a rich balsamic-garlic finish.

Ingredients:

  • 4 cups fresh spinach
  • ¼ cup Garlic Olive Oil
  • ⅓ cup Cranberry Orange Balsamic Vinegar
  • 2 tbsp pine nuts, toasted
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Heat Garlic Olive Oil in a large skillet over medium heat.
  2. Add spinach and sauté for 2-3 minutes until wilted.
  3. Pour in Cranberry Orange Balsamic Vinegar, stirring until absorbed (about 2 minutes).
  4. Remove from heat, sprinkle with toasted pine nuts, and serve.

Balsamic & Olive Oil Glazed Roasted Red Potatoes

Crispy roasted potatoes coated in a bold balsamic-herb blend.

Ingredients:

  • 2 lbs red potatoes, quartered
  • ¼ cup Herb de Provence Olive Oil
  • ⅓ cup Bordeaux Cherry Balsamic Vinegar
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss potatoes with Herb de Provence Olive Oil, Bordeaux Cherry Balsamic Vinegar, garlic powder, salt, and pepper.
  3. Spread onto a baking sheet and roast for 35-40 minutes, stirring halfway.
  4. Serve warm with an extra drizzle of balsamic for depth.

Balsamic & Olive Oil Marinated Grilled Zucchini

Tender, smoky zucchini with a flavorful balsamic marinade.

Ingredients:

  • 2 medium zucchini, sliced into long strips
  • ⅓ cup Garlic Mushroom Olive Oil
  • ¼ cup Green Apple Balsamic Vinegar
  • 1 tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. In a bowl, whisk together Garlic Mushroom Olive Oil, Green Apple Balsamic Vinegar, basil, salt, and pepper.
  2. Add zucchini slices and marinate for 30 minutes.
  3. Preheat grill to medium-high heat. Grill zucchini for 3-4 minutes per side until tender.
  4. Serve hot as a side for grilled meats or as a topping for salads and sandwiches.

Balsamic & Olive Oil Marinated Roasted Chickpeas

Crispy, savory roasted chickpeas with a tangy balsamic kick—great as a snack or salad topper.

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup Habanero Mango Olive Oil
  • ⅓ cup Mango Balsamic Vinegar
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Pat chickpeas dry, then toss with Habanero Mango Olive Oil, Mango Balsamic Vinegar, and seasonings.
  3. Spread evenly on a baking sheet and roast for 25-30 minutes, shaking halfway.
  4. Serve warm or let cool for a crispy snack!

Balsamic & Olive Oil Roasted Corn and Black Bean Salad

A bold, refreshing side dish with smoky-sweet balsamic and citrusy olive oil.

Ingredients:

  • 2 cups corn (fresh or frozen)
  • 1 can (15 oz) black beans, drained and rinsed
  • ¼ cup Persian Lime Olive Oil
  • ⅓ cup Pomegranate Balsamic Vinegar
  • 1 small red onion, diced
  • ½ tsp cumin
  • ½ tsp salt
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat a pan over medium heat and lightly sauté corn with Persian Lime Olive Oil for 5 minutes.
  2. Add black beans, red onion, Pomegranate Balsamic Vinegar, cumin, and salt. Stir to combine.
  3. Remove from heat, stir in fresh cilantro, and serve warm or chilled.

Warm Balsamic Roasted Tomato & Mozzarella Salad

Roasted cherry tomatoes with a balsamic glaze, served with fresh mozzarella.

Ingredients:

  • 2 cups cherry tomatoes, halved
  • ¼ cup Garlic Olive Oil
  • ⅓ cup Strawberry Balsamic Vinegar
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 8 oz fresh mozzarella, sliced
  • ¼ cup fresh basil leaves

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss cherry tomatoes with Garlic Olive Oil, Strawberry Balsamic Vinegar, salt, and pepper.
  3. Roast for 15-20 minutes until soft and slightly caramelized.
  4. Serve warm with fresh mozzarella and basil leaves.

Balsamic & Olive Oil Sautéed Brussels Sprouts with Bacon

Smoky, tangy Brussels sprouts with crispy bacon and a bold balsamic glaze.

Ingredients:

  • 1 lb Brussels sprouts, halved
  • ¼ cup Garlic & Roasted Chili Olive Oil
  • ⅓ cup Fig Balsamic Vinegar
  • 3 slices bacon, cooked and crumbled
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Heat Garlic & Roasted Chili Olive Oil in a large skillet over medium-high heat.
  2. Add Brussels sprouts and sauté for 6-8 minutes until golden brown.
  3. Pour in Fig Balsamic Vinegar, stir, and cook for another 2 minutes.
  4. Toss with crumbled bacon and serve warm.

Balsamic & Olive Oil Roasted Garlic Mashed Potatoes

Creamy mashed potatoes with deep, rich balsamic and roasted garlic flavor.

Ingredients:

  • 4 large russet potatoes, peeled and cubed
  • ¼ cup Butter Olive Oil
  • ⅓ cup Bordeaux Cherry Balsamic Vinegar
  • 1 head garlic, roasted
  • ½ cup milk (or plant-based alternative)
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 375°F (190°C). Slice the top off the garlic head, drizzle with Butter Olive Oil, wrap in foil, and roast for 40 minutes.
  2. Meanwhile, boil potatoes until fork-tender (about 15 minutes). Drain.
  3. Mash potatoes with Butter Olive Oil, Bordeaux Cherry Balsamic Vinegar, roasted garlic (squeezed from cloves), milk, salt, and pepper.
  4. Stir until smooth and creamy, then serve warm.

Balsamic & Olive Oil Roasted Mushrooms with Thyme

Tender, juicy mushrooms coated in a rich balsamic-herb marinade.

Ingredients:

  • 1 lb cremini or button mushrooms, halved
  • ¼ cup Garlic Mushroom Olive Oil
  • ⅓ cup Fig Balsamic Vinegar
  • 1 tsp fresh thyme, chopped
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss mushrooms with Garlic Mushroom Olive Oil, Fig Balsamic Vinegar, thyme, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 20-25 minutes, stirring halfway.
  4. Serve warm as a side or topping for steak, pasta, or grain bowls.

Balsamic & Olive Oil Roasted Red Cabbage Wedges

Crispy and caramelized cabbage with a tangy balsamic drizzle.

Ingredients:

  • 1 small red cabbage, cut into wedges
  • ¼ cup Tuscan Herb Olive Oil
  • ⅓ cup Pomegranate Balsamic Vinegar
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Arrange cabbage wedges on a baking sheet and brush generously with Tuscan Herb Olive Oil and Pomegranate Balsamic Vinegar.
  3. Sprinkle with garlic powder, salt, and pepper. Roast for 30-35 minutes, flipping once.
  4. Serve warm, drizzled with extra balsamic if desired.

Balsamic & Olive Oil Roasted Buttery Corn on the Cob

Sweet, caramelized corn with a buttery balsamic glaze.

Ingredients:

  • 4 ears corn, husked
  • ¼ cup Butter Olive Oil
  • ⅓ cup Coconut Balsamic Vinegar
  • 1 tsp honey (or maple syrup for vegan option)
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C) or heat a grill to medium-high.
  2. Mix Butter Olive Oil, Coconut Balsamic Vinegar, honey, salt, and pepper.
  3. Brush over corn and roast/grill for 15-20 minutes, turning occasionally.
  4. Drizzle with extra balsamic before serving.

Balsamic & Olive Oil Marinated White Rice with Herbs

A simple yet flavorful way to elevate plain rice.

Ingredients:

  • 2 cups cooked white rice
  • ¼ cup Herb de Provence Olive Oil
  • ⅓ cup Lavender Balsamic Vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. In a large bowl, toss warm rice with Herb de Provence Olive Oil, Lavender Balsamic Vinegar, salt, and pepper.
  2. Let sit for 5 minutes to absorb flavors.
  3. Garnish with fresh parsley and serve warm.

Balsamic & Olive Oil Glazed Roasted Sweet Peppers & Onions

A perfect side for grilled meats, tacos, or pasta.

Ingredients:

  • 2 bell peppers (any color), sliced
  • 1 large red onion, sliced
  • ¼ cup Jalapeño Olive Oil
  • ⅓ cup Green Apple Balsamic Vinegar
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss peppers and onions with Jalapeño Olive Oil, Green Apple Balsamic Vinegar, paprika, salt, and pepper.
  3. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway.
  4. Serve warm as a side or topping for tacos, sandwiches, or salads.

Balsamic & Olive Oil Roasted Acorn Squash

Soft, caramelized acorn squash with a sweet and tangy balsamic glaze.

Ingredients:

  • 1 acorn squash, halved, seeded, and sliced into wedges
  • ¼ cup Butter Olive Oil
  • ⅓ cup Cranberry Orange Balsamic Vinegar
  • 1 tbsp maple syrup
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss acorn squash wedges with Butter Olive Oil, Cranberry Orange Balsamic Vinegar, maple syrup, cinnamon, salt, and pepper.
  3. Arrange on a baking sheet and roast for 35-40 minutes, flipping halfway.
  4. Drizzle with extra balsamic before serving.

Balsamic & Olive Oil Sautéed Swiss Chard with Garlic

Earthy Swiss chard sautéed in rich garlic oil and finished with a balsamic splash.

Ingredients:

  • 1 bunch Swiss chard, stems removed and chopped
  • ¼ cup Garlic Olive Oil
  • ⅓ cup Fig Balsamic Vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp crushed red pepper flakes (optional)

Instructions:

  1. Heat Garlic Olive Oil in a large skillet over medium heat.
  2. Add Swiss chard and cook, stirring, for 3-5 minutes until wilted.
  3. Stir in Fig Balsamic Vinegar, salt, pepper, and red pepper flakes.
  4. Cook for another 2 minutes until flavors meld. Serve warm.

Balsamic & Olive Oil Roasted Caramelized Onions

Slow-roasted onions bathed in a rich balsamic glaze.

Ingredients:

  • 2 large onions, thinly sliced
  • ¼ cup Black Truffle Olive Oil
  • ⅓ cup Chocolate Balsamic Vinegar
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tsp honey (or maple syrup for vegan option)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Toss onions with Black Truffle Olive Oil, Chocolate Balsamic Vinegar, salt, pepper, and honey.
  3. Spread evenly on a baking sheet and roast for 30-40 minutes, stirring occasionally.
  4. Serve warm as a side or topping for burgers, pizzas, and sandwiches.

Balsamic & Olive Oil Roasted Baby Carrots with Pistachios

Sweet and nutty roasted carrots with a balsamic kick.

Ingredients:

  • 1 lb baby carrots
  • ¼ cup Persian Lime Olive Oil
  • ⅓ cup Pomegranate Balsamic Vinegar
  • ½ tsp ground cumin
  • ½ tsp salt
  • ¼ cup chopped pistachios

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss baby carrots with Persian Lime Olive Oil, Pomegranate Balsamic Vinegar, cumin, and salt.
  3. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway.
  4. Sprinkle with chopped pistachios before serving.

Balsamic & Olive Oil Roasted Spaghetti Squash

A light, flavorful side that pairs well with almost any main dish.

Ingredients:

  • 1 spaghetti squash, halved and seeded
  • ¼ cup Garlic & Roasted Chili Olive Oil
  • ⅓ cup Green Apple Balsamic Vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup grated Parmesan (optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Brush cut sides of spaghetti squash with Garlic & Roasted Chili Olive Oil and season with salt and pepper.
  3. Place cut-side down on a baking sheet and roast for 40-45 minutes.
  4. Scrape squash with a fork to create spaghetti-like strands. Toss with Green Apple Balsamic Vinegar and Parmesan (if using) before serving.

Balsamic & Olive Oil Marinated Roasted Eggplant

Tender, smoky eggplant infused with a deep balsamic and herb marinade.

Ingredients:

  • 1 large eggplant, sliced into rounds
  • ¼ cup Garlic & Roasted Chili Olive Oil
  • ⅓ cup Fig Balsamic Vinegar
  • ½ tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss eggplant slices with Garlic & Roasted Chili Olive Oil, Fig Balsamic Vinegar, oregano, salt, and pepper.
  3. Arrange on a baking sheet and roast for 25-30 minutes, flipping halfway.
  4. Serve warm as a side or layer onto sandwiches or salads.

Balsamic & Olive Oil Roasted Chickpea and Quinoa Salad

A hearty and protein-packed salad with a bold balsamic dressing.

Ingredients:

  • 1 cup cooked quinoa
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¼ cup Herb de Provence Olive Oil
  • ⅓ cup Pomegranate Balsamic Vinegar
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ½ cup cherry tomatoes, halved
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Toss chickpeas with Herb de Provence Olive Oil and Pomegranate Balsamic Vinegar, salt, and pepper.
  2. Roast for 20 minutes until crispy.
  3. Mix cooked quinoa, roasted chickpeas, cherry tomatoes, and parsley in a bowl.
  4. Drizzle with extra balsamic and olive oil before serving.

Balsamic & Olive Oil Roasted Garlic Bread

Crispy, golden bread soaked in a flavorful garlic-balsamic oil blend.

Ingredients:

  • 1 baguette, sliced
  • ¼ cup Garlic Olive Oil
  • ⅓ cup Bordeaux Cherry Balsamic Vinegar
  • ½ tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Mix Garlic Olive Oil, Bordeaux Cherry Balsamic Vinegar, basil, salt, and pepper.
  3. Brush mixture onto bread slices.
  4. Toast in the oven for 10-12 minutes until golden brown. Serve warm.

Balsamic & Olive Oil Glazed Roasted Green Beans with Shallots

Crisp, caramelized green beans paired with soft, sweet shallots.

Ingredients:

  • 1 lb green beans, trimmed
  • 2 shallots, thinly sliced
  • ¼ cup Meyer Lemon Olive Oil
  • ⅓ cup Lavender Balsamic Vinegar
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss green beans and shallots with Meyer Lemon Olive Oil, Lavender Balsamic Vinegar, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 20-25 minutes.
  4. Serve warm as a side to any meal.

 Balsamic & Olive Oil Roasted Sweet Corn and Avocado Salad

A fresh, summer-inspired side dish with a tangy balsamic twist.

Ingredients:

  • 2 cups fresh or frozen corn
  • 1 ripe avocado, diced
  • ¼ cup Persian Lime Olive Oil
  • ⅓ cup Mango Balsamic Vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup fresh cilantro, chopped

Instructions:

  1. Heat a pan over medium-high heat and lightly sauté corn with Persian Lime Olive Oil for 5 minutes.
  2. Remove from heat and toss with Mango Balsamic Vinegar, salt, and pepper.
  3. Let cool slightly, then add diced avocado and fresh cilantro.
  4. Serve at room temperature as a side or topping for grilled meats.

Balsamic & Olive Oil Glazed Roasted Root Vegetables

A medley of roasted root vegetables caramelized with a citrusy balsamic glaze.

Ingredients:

  • 2 large carrots, peeled and sliced
  • 2 parsnips, peeled and sliced
  • 1 small beet, peeled and cubed
  • 1 small red onion, sliced
  • ¼ cup Meyer Lemon Olive Oil
  • ⅓ cup Cranberry Orange Balsamic Vinegar
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 tbsp fresh thyme, chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss vegetables with Meyer Lemon Olive Oil, Cranberry Orange Balsamic Vinegar, salt, and pepper.
  3. Spread on a baking sheet and roast for 30-35 minutes, stirring halfway.
  4. Garnish with fresh thyme and serve warm.

Balsamic & Olive Oil Sautéed Broccoli with Garlic & Almonds

A rich and nutty balsamic-infused broccoli dish.

Ingredients:

  • 1 large head of broccoli, cut into florets
  • ¼ cup Garlic Olive Oil
  • ⅓ cup Green Apple Balsamic Vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup sliced almonds, toasted

Instructions:

  1. Heat Garlic Olive Oil in a large pan over medium heat.
  2. Add broccoli and sauté for 5 minutes until vibrant green.
  3. Stir in Green Apple Balsamic Vinegar, salt, and pepper. Cook for another 3 minutes.
  4. Sprinkle with toasted almonds and serve warm.

Balsamic & Olive Oil Glazed Sweet Potato Wedges

Sweet and spicy roasted sweet potatoes with a rich balsamic drizzle.

Ingredients:

  • 2 large sweet potatoes, cut into wedges
  • ¼ cup Habanero Mango Olive Oil
  • ⅓ cup Pineapple Balsamic Vinegar
  • ½ tsp cinnamon
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Toss sweet potato wedges with Habanero Mango Olive Oil, Pineapple Balsamic Vinegar, cinnamon, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 30-35 minutes, flipping halfway.
  4. Serve warm as a side to grilled meats or as a snack.

Balsamic & Olive Oil Roasted Brussels Sprouts with Coconut & Jalapeño

A unique, slightly spicy, and nutty Brussels sprouts dish.

Ingredients:

  • 1 lb Brussels sprouts, halved
  • ¼ cup Jalapeño Olive Oil
  • ⅓ cup Coconut Balsamic Vinegar
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ cup shredded coconut (unsweetened)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss Brussels sprouts with Jalapeño Olive Oil, Coconut Balsamic Vinegar, salt, and pepper.
  3. Spread evenly on a baking sheet and roast for 25-30 minutes, stirring halfway.
  4. Sprinkle with shredded coconut before serving.

Balsamic & Olive Oil Marinated Caprese Quinoa Salad

A fresh, protein-packed take on a Caprese salad.

Ingredients:

  • 1 cup cooked quinoa
  • 1 cup cherry tomatoes, halved
  • ½ cup fresh mozzarella, cubed
  • ¼ cup fresh basil, chopped
  • ¼ cup Basil Olive Oil
  • ⅓ cup Strawberry Balsamic Vinegar
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. In a large bowl, mix cooked quinoa, cherry tomatoes, mozzarella, and basil.
  2. In a separate bowl, whisk together Basil Olive Oil, Strawberry Balsamic Vinegar, salt, and pepper.
  3. Pour dressing over salad and toss well. Let sit for 10 minutes before serving.
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