Bacon, Fresh Rosemary and Garlic Roasted Vegetables

This is a very good recipe for roasted vegetables.
They come out of the oven bursting with flavor.

Ingredients:
1 tbsp bacon fat
2 cloves garlic, minced
2 tsp fresh rosemary, minced
8 large brussels sprouts, trimmed and cut in half lenghtwise
1 small head cauliflower, cut into florets, stem discarded
2 cups butternut squash, peeled and cut in 1' cubes
2 sweet potatoes, washed and cut in quarters
1 1/2 tsp salt or to taste
1/2 tsp freshly cracked black pepper

Directions:
Add bacon fat to a large pot over low heat until melted.
Add garlic and rosemary; stir.
Sweat over low heat for about 1 minute.
Remove from heat. Add the brussels sprouts, sweet potato,
cauliflower and butternut squash to the pot.
Stir to evenly coat the veggies with the fat.
Sprinkle with the salt and freshly cracked black pepper.
Pour the seasoned veggies onto a baking sheet in a single layer.
Place baking sheet into the preheated oven.
Bake for approximately 45 minutes
or until well caramelized and tender,
tossing the veggies every 15 minutes.
Serve immediately.