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About the Dish

1 1/2 pounds Brussels Sprouts
1 tablespoon Apple Cider Vinegar
1 teaspoon PeachDish Salt
1 small Pomegranate
2 ounces Pecans
Per Serving
Calories 232
Total Fat 17 g
Saturated Fat 2 g
Trans Fat 0 g
Polyunsaturated Fat 4 g
Monounsaturated Fat 11 g
Cholesterol 0 mg
Sodium 623 mg
Total Carbohydrates 17 g
Dietary Fiber 7 g
Sugar 6 g
Protein 6 g
Chef Seth Freedman

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.

METHOD

1
Heat oven to 400° F. Prepare your mise en place: Trim stems on brussels sprouts, and remove any brown or bruised outer leaves. Leave small sprouts whole; cut sprouts that are larger than 1 inch in diameter in half through the stem. Remove seeds from pomegranate using one of the two suggested techniques (see video at www.xxxxxxx):
2
Score the pomegranate’s skin through the blossom end and all the way around the fruit. Score the 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. Halve the pomegranate at its equator. Hold one half, cut side down, over a large bowl. Use a large spoon to wack the back of the fruit to knock the seeds into the bowl. Repeat with the other half.
3
In a mixing bowl, toss brussels sprouts with olive oil, vinegar and PeachDish Salt.
4
Spread sprouts in a single layer in a heavy baking pan. (Reserve mixing bowl for later use.) Place baking pan in oven, and roast sprouts until browned and tender, 15-18 minutes. Return cooked sprouts to reserved mixing bowl. Add pecans and pomegranate seeds, and gently toss to combine.
5
Taste and season with kosher salt if desired. Enjoy!