Swede is so underestimated and under used. I remember having it a lot as a kid, especially as a mash. This recipe is a lovely traybake with lots of extra zing!
Preheat the oven to 210°C (410°F/Gas 7). Prepare the swede by peeling it, cutting it in half and slicing into half moons, around 1 cm (½ in) thick. Line a baking (cookie) sheet with baking parchment and arrange the swede on the sheet, then drizzle with olive oil and sprinkle with salt