Black Eyed Peas with Roasted Root Vegetables
1 1/2 cups black eyed peas, sorted and rinsed
1 teaspoon dried thyme
2 sprigs fresh rosemary, or 1 teaspoon dried
2 carrots, peeled and cut into 1/2 inch slices
1 medium rutabaga, peeled and cut into 1/2 inch slices
1 large parsnip, peeled and cut into 1/2 inch slices
1 large red onion, peeled and cut in eighths
2 tablespoons olive oil
2 cloves garlic, chopped
salt and freshly ground black pepper
Combine peas with 6 cups water, thyme, and rosemary. Bring to a boil, reduce heat, cover and simmer about 1 hour, until tender.
In the meantime, preheat oven 400. Put vegetables and onion on a large piece of aluminum foil, drizzle with olive oil, and sprinkle with garlic and salt. Wrap tightly and place in baking dish. Put in oven and roast 30 to 40 minutes until they look caramelized when you peek. (Browned, not yet blackened.)
Combine peas with vegetables and mix well. Taste for seasoning and adjust as desired. Serve hot. Reheats well.
Note: If using fresh rosemary sprigs, be sure to remove the small woody parts from the peas before serving.