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, peeded 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 (which I forgot to cut up, whoops)
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.
Meanwhile, toss carrots, rutabaga and parsnips with 1 Tbs olive oil, 1/2 tsp salt, and black pepper to tase. Spread vegetables on foil covered baking sheet and roast for about 40 minutes. Stir every 15 minutes.
Heat remaining 1 Tbs olive oil in skillet over medium heat. Add onion and cook for about 8 minutes or until soft. Add onions to peas. Stir in roasted vegetables and simmer for 10 minutes, partially covered. Remove herb sprigs, stir in lemon juice, season with salt and pepper to taste. Serve with parsley.