Preheat oven to 400° F. Line a large baking sheet with foil. You may need two depending on it’s size.
Mince 2 of the garlic cloves and then leave the other cloves peeled but whole.
In a large mixing bowl combine the minced and whole garlic, onion, root veggies, thyme sprigs, sea salt and freshly ground pepper. Mix well to coat.
Add vegetable mixture to the baking sheet(s) and cook for 50 to 60 minutes. While the veggies are baking, toast the pine nuts in a dry skillet over low heat until golden, keeping a close eye so they don’t burn.
Add the ghee to a saucepan over medium heat, let simmer until it begins to smell nutty (about 5-7 minutes), whisking often. Turn off the heat and set aside. Once the root veggies are done roasting, remove and toss with the ghee and toasted pine nuts. Serve and enjoy!