Black-Eyed Peas With Herbs & Vegetables

1 1/2 cups black-eyed peas, sorted and rinsed
4 cloves garlic, crushed
6 sprigs fresh thyme
2 sprigs fresh rosemary
1 1/2 tsp salt
4 medium carrots, peeled and cut into 1/2 inch dice
1/2 lb rutabaga, peeled and cut into 1/2 inch dice
1/2 lb parsnips, peeled and cut into 1/2 inch dice
2 Tbs olive oil
1 medium red onion, diced
2 tsp fresh lemon juice
1/4 cup chopped fresh parsley

1) Preheat oven to 400F. Combine peas with 6 cups water, garlic, thyme and rosemary in saucepan. Cover, bring to a boil and add 1 tsp salt. Reduce heat, and simmer, partially covered, until peas are tender, about 40 minutes.
2) Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs oil, 1/2 tsp salt and black pepper to taste. Spread vegetables on foil-lined baking sheet, and roast about 40 minutes, or until tender, stirring every 15 minutes.
3) Heat remaining 1 Tbs oil in skillet over medium heat. Add onion, and cook, stirring often, about 8 minutes, or until softened. Add onions to peas. Stir in roasted vegetables, and simmer, partially covered, 10 minutes. Remove herb sprigs. Stir in lemon juice; season with salt and pepper to taste. Serve hot, sprinkled with parsley.

Review: Mmm, yummy. I didn't use any fresh herbs, opting for dried herbs and I left them in. I also skipped the whole onion step. The black-eyed peas took close to an hour to cook and I was hungry! So, I just dumped it all together at the end. It's a great medley of tastes and it was really filling. Plus, I used a whole bag of black-eyed peas, so I have plenty of leftovers.