It’s true. These are awesome.
1 tablespoon olive oil
1 – 2 tablespoons good balsamic vinegar
Heat oven to 500’. Cut ends off rutabagas and peel them. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 wedges. Place wedges in large baking pan and toss with olive oil to coat them well. Spread them out into a single layer and try to keep them from touching one another. Roast in hot oven 20 minutes. Use tongs to turn each wedge over. Roast another 15-20 minutes. Remove from oven and toss with balsamic vinegar and salt to taste. Serve hot.
– From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce