It’s true.  These are awesome. 

1-2 Rutabaga
1 tablespoon olive oil
1 – 2 tablespoons good balsamic vinegar
Salt

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