I peeled a rutabaga and after finding the side that it balanced on best, I cut thin slices horizontally without cutting down to the bottom. An easy way to make sure you don’t cut too deep is to put a chop stick in front and behind what you cut, so the knife is blocked by the chopstick and does not cut through. I peeled and squashed several cloves of garlic with the flat of the knife and peeled and sliced a small bulb of a shallot. I put the garlic and the shallots slices in alternating gaps in the rutabaga. I then brushed with some olive oil, added some salt and pepper. Wrapping it in foil, I let it bake at 400° for 35 minutes before taking it out and letting it cook another 15 minutes to get a nice golden color. It’s delicious and very easy to make. Roasted garlic and onions with any veggie is a delight.