Roasted root breakfast veggies

This post has some music and food. Food and music. I've been listening to Edward Sharpe and the Magnetic Zeros lately - it's like some kind of spiritual nourishment or something. You know how sometimes songs do that? I don't generally seek out music much, but My Charming Companion sends me "music transfers" over the email. One was the duo of songs below.

I spent much of yesterday listening to youtube music and cleaning the house, starting the day off with this really good breakfast (that filled me up and kept me going for hours!) I still am on the pork belly train and get them regularly, so breakfast included a couple slices of pork belly and some eggs. I love meals where you just put them in the oven and do some other stuff and then it is all done. Plus you can still get local carrots and beets right now, and maybe parsnips too. You could make this an entirely local meal except for the tahini sauce.

Roasted veggies with Tahini sauce
*makes several servings
1-2 large Carrots
1-2 med Beets
1 small Sweet Potato or Parsnip
1-2 T lard, ghee, olive oil

1. Chop everything in a small dice (if using sweet potatoes, chop them a bit larger than the other items since they cook faster). Coat everything in your fat of choice - I have plenty of excess pork fat and I use that and toss in a baking pan. Cook at 375 for 30-40 minutes, stirring once or twice.
2. While they are cooking, mix up a little tahini sauce: lemon juice, salt, water, and tahini. I like a lot of lemon juice, but just taste as you go, and add enough liquid so that it is a "drizzle-able" consistency.
3. Serve veggies with tahini sauce. I usually have plenty extra to just reheat the next morning or two.