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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 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.


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):
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.
In a mixing bowl, toss brussels sprouts with olive oil, vinegar and PeachDish Salt.
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.
Taste and season with kosher salt if desired. Enjoy!