To be fair I have always believed in my heart of hearts that roasted vegetables are amazing. I love them almost as much as I love meat. But when I minced a bit of bacon and dropped it on the roasting pan with the carrots and squash I created something which was admittedly far superior. Perhaps you are saying duh to yourself right now. Or perhaps you are screaming it at your computer screen.
Carrots and Squash Roasted with Herbes de Provence and Bacon
1 # carrots, peeled and sliced in half the long way
1/2 acorn squash, quartered
1 tsp Herbes de Provence
Salt and Pepper to taste
5 strips bacon, minced
Oil to coat the vegetables lightly and to keep them from sticking to the roasting pan
Heat up the oven to 375 degrees F and prep the vegetables for the pan. Coat them with a little vegetable oil, just a light coating. Season them with the herbes, salt and pepper. Then sprinkle the minced bacon over the top. Roast the vegetables and bacon for 30-40 minutes until done. Enjoy!