Roasted Beets W/ Tarragon & Balsamic Glaze


roasted beets with tarragon and balsamic glaze I. Love. Beets. And these roasted beets with tarragon and balsamic glaze is the perfect side dish or  just great to eat all by itself.

Yes, I'm guilty to drizzling a little more glaze and tarragon on the slices and going to town on them. I love this recipe because its quick, simple and full of flavor! If you haven't had tarragon before, it is a lovely bright herb that has taste similar to anise (think licorice).

The balsamic glaze is quick to put together, just equal parts balsamic vinegar and brown sugar. Bring to a boil and then simmer until reduced and nice and thick!

Enjoy y'all!

roasted beets with tarragon and balsamic glaze

roasted beets with tarragon and balsamic glaze

Roasted Beets W/ Tarragon & Balsamic Glaze

  • 1-2 lbs beets
  • 1/2 cup balsamic vinegar
  • 1/2 cup brown sugar
  • kosher salt for seasoning
  • fresh cracked black pepper
  • extra virgin olive oil
  • 4 tablespoons fresh tarragon, chopped
  1. Trim off tops of beets and place them in a large pot with water to cover. Bring to a boil and then simmer for 20-30 minutes until tender. Let beets cool a little bit and then with a paper towel or dish towel, peel the skin from the beets (the skin comes off easier when beets are still a little warm). 

  2. While beets cook, in a small pot combine the vinegar and sugar. Bring to a boil and then reduce the heat. Reduce until nice and syrupy and mixture coats the back of a spoon, 10-15 minutes. 

  3. Preheat oven to 375° Slice beets 1/8-inch thick and place on a sheet pan. Season with salt, pepper and a drizzle of olive oil. Roast for 10 minutes and then add 2 tablespoons of the chopped tarragon and a healthy drizzle of the balsamic glaze. Continue to cook or another 5 minutes. Remove from oven and sprinkle with remaining tarragon and a little more of the glaze if need be. Enjoy!

Roasted Vegetables & Apples w/ Bacon & Pecans

Roasted Vegetables with apples and Roasted vegetables with bacon and pecans--yes! This hash-type dish was spot on! What I enjoyed most about this dish was the different textures. I used two of my favorite types of sweet potatoes, a Japanese and the Red Garnet each different in their own right. Then the earthiness from the Brussel sprouts and the slight sweetness from the apples.

Oh, and towards the end, sprinkle some chopped pecans and brown sugar all over--delicious!

I was cooking some pork and wanted a side that would pair nicely and this worked perfectly.

I know everyone is in the hustle and bustle of the holidays and it is all most over.

Roasted Vegetables with apples and

The holidays mostly fly by me since I work in retail, but I'm excited about  since I'm able to be back home to NOLA and spend time with family.

I'm really expecting to do no cooking--none, nada! I want to eat some homey food from my parents and be sure to go to some of my favorite spots and try a few new ones. What have y'all been looking forward to? Holidays to be over or never ending?

Roasted Vegetables with apples and


Happy Eating!

Roasted Vegetables With Bacon & Pecans

  • 3 cups sweet potatoes
  • 2 apples cubed
  • 1 cup brussel sprouts halved
  • 3 slices of bacon, chopped
  • 5 sprigs fresh thyme
  • 1 teaspoon olive oil
  • 1 1/2 teaspoon kosher salt
  • a few cracks of black pepper
  • 1/2 cup pecans, chopped
  • 1 1/2 tablespoon brown sugar
  1. Preheat oven to 400 degrees.

  2. Toss the sweet potatoes, apples, brussel sprouts, bacon, and thyme together. Add the olive oil, salt and black pepper and combine. Spread mixture out on sheet pan and then roast in the oven for 20-30 minutes. Make sure to stir and move ingredients around every 5-10 minutes. The last 5 minutes, sprinkle on top the pecan pieces and brown sugar. Taste for seasoning and serve!


Roasted Brussel Sprouts & Bacon With Cane Syrup

roasted brussel sprouts bacon Thanksgiving is two weeks away and the holiday prep is on! These roasted brussel sprouts with bacon and cane syrup should be on your holiday table! As much as the turkey is considered the main attraction, the side dishes play a big role as well.

Roasted veggies, dressing (cornbread for me) and Mac-n-cheese--yes please! Decisions on top of decisions on who makes the cut and who doesn't. One of my favorite vegetables to roast and cook are Brussel sprouts. For me they are like little baby cabbages that pack more punch and flavor.

roasted brussel sprouts bacon

For this recipe I combine some of my favorite things. Bacon and cane syrup. Its that simple. Beautiful roasted Brussel sprouts tossed in a bacon-cane syrup-vinegar reduction. Oh, and a little bit of creole mustard to round everything out. That is it. Quick and simple.

roasted brussel sprouts bacon

If you cannot find cane syrup or cane vinegar, which I use in this recipe. Feel free to substitute with maple syrup and apple cider vinegar. They both will do the trick! Happy side dish hunting!

roasted brussel sprouts bacon

Roasted Brussel Sprouts With Bacon & Cane Syrup

  • 1 lb brussle sprouts, trimmed and cut in half
  • extra virgin olive oil
  • kosher salt to season
  • fresh cracked black pepper
  • 1/2 pound bacon, diced
  • 1/2 cup cane syrup or maple syrup
  • 1/2 cup cane vinegar or apple cider vinegar
  • a pinch of red pepper flakes
  • 1 tablespoon creole or dijon mustard
  1. Preheat oven to 375 degrees.

  2. Toss brussel sprouts with a drizzle of olive oil and season with salt and black pepper. Place on a sheet pan, making sure to spread the Brussel sprouts out evenly. Place in oven and roast for 20 to 35 minutes until evenly brown and crispy. Make sure to shake pan every 7-10 minutes for even cooking. 

  3. While Brussel sprouts cook. Prepare the glaze. In a pot over medium heat, render the bacon until nice and brown. Add the syrup, vinegar and red pepper flakes. Cook until reduced in half. Whisk in creole mustard. Season with a pinch of salt and black pepper. Toss brussle sprouts in glaze and serve.

Summer Creamed Corn

summer creamed corn recipe-www.beyondthebayoublog.comA month ago I finally was able to catch up with some friends and cook a nice dinner. Of course, I had to make a big deal about it and plan this extravagant three-course meal. I love sharing meals and getting together with my friends, they motivate me, always ready for a dinner, and are the best critics--they are really are my guinea pigs. I made this dish for a dinner a few weeks back and wanted to share it with you guys. This was actually paired with a smoked trout croquette--which I really need to get around to posting--but this quick and simple summer creamed corn side will do in the meantime.

summer creamed corn

I love corn and all, but sometimes I want to do something other than sauteé, grill, roast, and so on. I've seen some recipes for corn ice cream that I've been wanting to try,  and also some corn puddings that I'd love to make. If y'all have any corn recipes please share!

This recipe is really quick to put together. The key to me for this delicious side is taking a few of the corn kernels and pureeing it with some heavy cream and then adding it into the pot. It creates this luscious, sweet, corn-forward flavor that is perfect with the tender sauteed corn and seasonings. Make sure to make this with your next BBQ to pair alongside some nice smoked pork ribs or chicken!

summer creamed corn


Summer Creamed Corn

  • 2 tablespoons butter
  • 1/4 cup yellow bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 2 teaspoons serrano or jalepeno pepper, diced
  • 2 1/2 cups corn, shucked (reserve 1/2 cup)
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  1. In a pan over medium heat melt the butter and add the bell peppers and chile, sauté for 2-3 mintues to sweat. Add the 2 cups of corn and cook for another 2-3 minutes. In a blender, puree the 1/2 cup of corn and heavy cream. Pour the mixture into the pan and season with salt and white pepper. Cook for a few minutes and then enjoy!

Pickled Beets & Goat Cheese Salad With Pistachios

Pickle Beets with goat cheese and pistachios. I love pickled beets. They add the perfect acidity to be paired with the goat cheese and pistachios. Growing up I was never a fan of beets--probably because they came from a can! While working at Emeril's I experienced my first true beet. With stained fingers and all, they became one of my favorite vegetable. This recipe is a take on what I learned to make while working at the restaurant.

The salad I composed on countless nights consisted of pickled beets, some salad greens and goat cheese balls rolled in a herby nut mixture, thats it. I was surprised on how simple it was and how the flavors stood out! Cooking is really all about technique and starting off with the best ingredients.

Pickled beets with goat cheese and pistachios.

It is the new year and what better way to start it off with a non-boring salad! When cooking or composing a dish, textures play a vital role. The beets are not mush, but give just a little when you bite into them. The creaminess from the goat cheese and nutty crunch from the pistachios are surely a match! I threw in some orange supremes to lighten everything up a bit and add a little more sweetness. Here is a great link from Martha Stewart on how to supreme citrus.  This can be eaten as is or tossed with some lovely salad greens. Also, feel free to try different nuts to make your gremolata with. It is easy to put together--nuts, parsley, fresno chiles, orange zest and olive oil, that is it!

Pickled Beets & Goat Cheese Salad With Pistachio Gremolata

Pickled Beets & Goat Cheese Salad With Pistachios

Pickled Beets

  • 1 pound beets
  • 1 cup apple cider vinegar
  • 1/3 cup sugar
  • 1/2 cup water
  • 1 tsp salt

Pistachio Gremolata

  • 1/4 cup chopped pistachios (lightly toasted in pan)
  • 1 tsp fresno chiles, minced
  • 1 tbsp Italian parsley, chopped
  • 2 tbsp olive oil
  • zest of 1/2 orange
  • a pinch kosher salt
  • freshly ground black pepper


  • 4 oz goat cheese
  • 1 orange supreme
  • 1 tbsp good quality balsamic vinegar or a balsamic glaze

Pickled Beets

  1. Heat oven to 350 degrees. Place beets into a pan and add 1/3 cup of water. Roast for 30-40 minutes until tender. 

  2. When beets are cool enough to handle, peel them and cut into medium size pieces. Place beets into a container and place aside. Bring vinegar, sugar, water, and salt to boil then pour over beets. Let beets pickle while you prepare gremolata or for at least an hour. 

Pistachio Gremolata

  1. Combine all pistachios, fresno chile, parsley , olive oil, orange zest and salt and pepper. Taste for seasoning. 


  1. Toss beets and orange supremes with some balsamic vinegar or balsamic glaze. Position on plate and top with goat cheese and pistachio gremolata. Drizzle with me balsamic, a few cracks and black pepper and a pinch of salt.