Simply cut vegetables into bite sized pieces, slice bacon, spread it all out on a parchment-lined baking sheet, dollop with lard, sprinkle with salt and roast until veggies are tender and bacon is browned. Here’s what I like to roast together:
broccolini stems and flowers
brussel sprouts, halved
garlic cloves, peeled and left whole
miniature cipollini onions, peeled and cut in half
Remember to check frequently and keep stirring to prevent burning. Some ovens are hotter than others, so adjust the temperature accordingly.