About the Dish

2 pounds Root Vegetables
2 sprigs Sage
1 sprig Marjoram
1/4 teaspoon PeachDish Salt
Per Serving
Calories 110
Total Fat 2 g
Saturated Fat 0 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 65 mg
Total Carbohydrates 22 g
Dietary Fiber 4 g
Sugar 6 g
Protein 3 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.


Heat oven to 450° F.
MISE EN PLACE Peel large vegetables as desired. Cut all vegetables into 1-inch pieces. Pick and chop sage and marjoram leaves.
Place a heavy baking pan or large cast iron skillet in oven. When pan is hot, add olive oil, enough to just barely coat the pan. Add vegetables in a single layer, and cook without stirring until lightly browned, 8-10 minutes.
Stir and turn vegetables, return to oven, and cook until browned all over and fork-tender, 5-8 minutes more.
Season to taste with PeachDish Salt, and toss with herbs. Enjoy!