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About the Dish

24 ounces Root Vegetables
2 sprigs Sage
1 sprig Marjoram
1/4 teaspoon PeachDish Salt
Per Serving
Calories 146
Total Fat 7 g
Saturated Fat 1 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 0 mg
Sodium 42 mg
Total Carbohydrates 20 g
Dietary Fiber 4 g
Sugar 6 g
Protein 2 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Peel large vegetables. Cut all vegetables into 1-inch pieces.
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 the vegetables in a single layer and cook without stirring 8-10 minutes, or until lightly browned.
Stir and turn vegetables, return to oven, and cook until browned 5-8 minutes more, or until browned all over and tender.
Season to taste with PeachDish salt, and toss with herbs.
Serve and Enjoy!