Prosperous Black-Eyed Peas with Herbs and Vegetables


If you like, add some slices of browned soy “sausage” to the mixture at the end.

  • 6Servings


  • 1 1/2 cups black-eyed peas, sorted and rinsed
  • 4 cloves garlic, crushed (4 tsp.)
  • 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


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. 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.

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.

Nutrition Information

  • Calories: 251
  • Carbohydrate Content: 42 g
  • Fat Content: 5 g
  • Fiber Content: 9 g
  • Protein Content: 12 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 616 mg
  • Sugar Content: 4 g