Roasted Root Vegetables

large carrots sliced at a diagonal

large sweet potatoes peeled and cut into 1 inch cubes

medium sized beets cut into 1 inch cubes

garlic thinly sliced

fresh rosemary chopped

fresh thyme chopped

butter or lard, melted (really you can use any cooking fat you want here, these are just my two personal favorites to use in this)

salt and pepper