- Heat oven to 400°F and lightly grease a 10-inch cast iron skillet with 1 teaspoon of ghee. Arrange beets, parsnips, and sweet potatoes in skillet in a shingled pattern.
- Stir together remaining ghee, maple syrup, soy sauce, garlic and thyme in a small mixing bowl. Pour over vegetables. Roast for 40-45 minutes, until tops of vegetables are crispy. Serve hot.