Roasted Rutabagas with Lemon-Brown Butter Sauce & Crispy Sage

Preheat oven to 350 degrees F. Line a rimmed baking sheet with foil.

If the rutabagas are waxed, bring a large pot of water to a rolling boil. Add the rutabagas and cook for 1 1/2 minutes. Carefully wipe off the wax with a towel.

Place the rutabagas on the prepared pan; drizzle with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt. Roast until a skewer easily passes through to the center, 2 to 2 1/2 hours. Let cool for 5 minutes.

Leaving the skin on, cut each rutabaga in half through the stem end. Using a heavy skillet or cutting board, smash the halves to about half their original height. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add 3 rutabaga halves, cut-side down, and cook until browned, about 3 minutes. Transfer to a serving platter. Repeat with 1 tablespoon oil and the remaining rutabaga halves. Sprinkle with 1/4 teaspoon salt.

Wipe out the pan and heat the remaining 2 tablespoons oil over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Transfer to a paper-towel-lined plate.

Add butter to the pan and cook until starting to brown, about 30 seconds. Add lemon juice and the remaining pinch of salt. Remove from the heat.

Drizzle the rutabagas with the butter sauce. Top with the crispy sage, Parmesan and caraway seeds.