Roasted rutabagas become rich and creamy when roasted whole. Then we halve and pan-fry them for a delectable textural juxtaposition. These root vegetables are often waxed to maintain freshness—you'll be able to feel it. It's easy to remove the wax with a quick dip in boiling water, making the skin edible again. Serve the rutabagas as a side or vegetarian appetizer for a special meal, such as Thanksgiving dinner.