Step 1

Preheat the oven to 450 F.

Step 2

On two preheated (see Technique Tip) medium sheet pans, place the broccoli on one, the Brussels sprouts on the other, dress both with olive oil and season with salt, pepper and red pepper flakes. Place into the oven and let roast for about 25 to 30 minutes, making sure to periodically toss the veggies to make sure they cook evenly.

Step 3

In a medium-sized cast-iron or sauté pan, put the pancetta in the pan with the heat off. Then turn on the heat on medium-low and render out the pancetta until it's crispy, about 10 to 15 minutes. Take out the pancetta and place on a paper towel-lined plate. Set aside.

Step 4

With the remaining fat from the pancetta, cook the shallots on medium-low heat until they become soft and translucent, about 5 to 6 minutes. Turn heat to low, add Dijon, honey, vinegar, and salt and pepper, to taste. Set aside.

Step 5

Once the Brussels and broccoli are nice and crispy, remove them from the oven and let cool for about 5 to 6 minutes.

Step 6

In a large bowl, toss the veggies with the shallot mixture, toss in the herbs, season with salt and pepper, to taste, and serve with crispy pancetta over top.