1 golden beets, peeled, cubed
2 potato, peeled, cubed
2 yams or sweet potato, cubed
1 parsnip, peeled, sliced
1 onion, chopped
5-6 cloves of garlic, chopped

1/4 cup bacon fat
1/4 teaspoon kosher salt
Freshly grated black pepper to taste
Garnish with 3/4 teaspoon thyme

Preheat the oven to 450°F. In a large bowl mix together all ingredients. Toss until all vegetables are lightly coated in oil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables.
Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. Cook until the vegetables are well browned.
Remove from oven and gently loosen the vegetables. Sprinkle with thyme. Add more salt and pepper to taste.