Heat a cast iron skillet (or skillet of choice) over medium heat and add the bacon. Cook, turning every to 3 minutes, until bacon has reached desired level of crisp and a great deal of fat has rendered. Transfer the bacon to a cutting board and allow it to cool.

Preheat the oven to 400 degrees F.

Chop the vegetables. Spread vegetables over two large baking sheets so that they are situated in a single layer.

Pour the bacon fat over the vegetables. If there is not enough bacon fat to generously coat the veggies, drizzle avocado oil over them. I needed to add about 2 tablespoons.

Sprinkle vegetables with dried oregano, paprika, and sea salt. Drizzle with balsamic vinegar. Use your hands to toss everything together until the vegetables are well coated in oil, vinegar, and seasonings.

Transfer vegetables to the oven and roast 25 to 35 minutes, turning once half-way through, or until vegetables reach desired done-ness.

Chop up the bacon and sprinkle it over the roasted vegetables. Serve vegetables alongside your favorite main entree.