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About the Dish

  • Brussels Sprouts

    Brussels Sprouts

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • PeachDish Salt

    PeachDish Salt

  • Pomegranate


  • Pecans



Heat oven to 400° F. MISE EN PLACE • Trim brussels sprouts, and remove any brown or bruised outer leaves. Leave small sprouts whole; halve any large sprouts lengthwise. • Remove seeds from pomegranate using one of the two suggested techniques): Method One: Score pomegranate skin through blossom end and all the way around the fruit. Score skin again halfway between the previous score, marking the fruit into lengthwise quarters. Submerge the pomegranate in a large bowl of water. Break apart the quarters and press the seeds out of the membrane. The white bits float, making them easy to discard. Strain the water off the seeds through a fine strainer, and pick out any remaining bits of membrane. Method Two: Halve pomegranate at its equator. Hold one half, cut side down, over a large bowl. Use a large spoon to whack the back of the fruit, knocking the seeds into the bowl. Repeat with the other half.
In a mixing bowl, toss brussels sprouts with 2 tablespoons olive oil, vinegar and 1 teaspoon PeachDish Salt.
Spread sprouts on a heavy baking pan. (Reserve mixing bowl for later use.) Roast sprouts in oven until browned and tender, 15-18 minutes.
Return cooked sprouts to reserved mixing bowl. Add pecans and pomegranate seeds, and gently toss to combine.
Taste and season with kosher salt as desired. Enjoy!