1 rutabaga
1 Tbsp olive oil
1 Tbsp balsamic vinegar
sea salt
Heat oven to 500 degrees F.
Peel rutabaga. Use a heavy, sharp knife to cut rutabaga in half lengthwise, then cut each half into 3-4 long wedges. Place wedges in a baking pan and toss with olive oil to coat 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.
