We love sheet pan recipes.  While the food is in the oven, you have time to clean up, set the table and prepare to eat!

Time: 40 mins including cooking time
Serves: 3-5 people

Ingredients:

• 1 golden beet, peeled and cubed
• 1 turnip
• 2 parsnips, peeled, sliced
• 2 carrots, peeled, sliced
• 1 onion, chopped
• 5-6 cloves of garlic, chopped
• 1/4 cup bacon fat (or oil of your choice)
• 1/4 tsp sea salt
• Freshly grated black pepper to taste
• Garnish with 3/4 tsp thyme

Directions:

1. Preheat the oven to 450°F.
2. In a large bowl mix together all ingredients. Toss until all vegetables are lightly coated in oil.
3. Spread the root vegetables out over the pans in a single layer.
4. 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.
5. Remove from oven and gently loosen the vegetables. Sprinkle with thyme. Add more salt and pepper to taste.