Roasted rutabaga, or, better call them "sweet chips" if you want anyone to eat any.

I'm such a space shot that I almost forgot to take a picture of the cooked product. Again.

It's just that I go along, hum, hum, hum, getting things ready for dinner, stopping to take a picture here and a picture there, especially trying to get one of my beloved yellow mixing bowl that's so hard to capture in its coziness, when, suddenly, it really is time for dinner and I gotta get it on the table quick.

Because I'm so seldom on time. Sigh.
A rutabaga isn't very pretty. And it isn't very easy to cut. But it's cheap and good for you, and actually very tasty!

First you have to peel it, which is a pain, but must be done due to the waxy preserving dip it's had.Then you take your sharpest heaviest knife and hack.Then you coat with oil.

Then you roast at 425* or so in a shallow pan in one layer, scraping up and turning with a spatula until very browned. Sprinkle with salt and enjoy! They really are sweet and good, lighter than an oven fry (potato), so a happy marriage with a bbq chicken calzone, say.
Now, this blue dish is very small, so don't be fooled. I just put what was left over the next day into it to show you how it looks when done, only I think yours would look hotter ;)

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