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Roasted Broccoli and Brussels Sprouts Salad

Courtesy Romel Bruno
Cook Time:
1 hr
Prep Time:
20 mins

Chef notes

When cruciferous vegetables like broccoli and Brussels sprouts are in season, there is no better way to eat them than by simply seasoning and roasting them. These hearty, durable vegetables hold up so well in the oven without overcooking, so roasting is a great way to get a vegetable on the table with little effort. 

Our real secret to perfectly tender vegetables that don’t get too mushy? Preheat the sheet pan. In order to get a nice char on all of the vegetables, it helps if they go onto a ripping hot sheet pan. This technique is almost like searing the vegetables first — giving the sprouts and broccoli florets a head start will ensure you get restaurant-quality crispiness. 

Build even more flavor comes by coating the vegetables with a simple sauce. The rendered fat from some salty, smoky pancetta (you can use bacon if you’d like!) is used to sauté and soften some sweet shallots. A bit of Dijon mustard, honey and cider vinegar are stirred in at the end before drizzling the sauce over the sprouts and broccoli. Or you can keep this recipe vegetarian and skip the pork altogether. A hit of fresh herbs such as tarragon and parsley adds something fresh to finish. 


  • 2 large heads broccoli, cut into medium-size florets
  • 1 pound Brussels sprouts, halved
  • olive oil, for drizzling
  • kosher salt and freshly ground black pepper, to taste
  • 1/2 tablespoon crushed red pepper flakes
  • 4 ounces pancetta, diced
  • 2 large shallots, sliced into thin rings
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
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Preheat the oven to 450 F. Place two medium-sized sheet pans in the oven to warm.


Arrange broccoli in an even layer on one preheated sheet pan. Arrange Brussels sprouts on the other preheated sheet pans. Drizzle both with olive oil and season with salt, pepper and red pepper flakes. Roast for 25 to 30 minutes, tossing occasionally.


In a medium-sized cast-iron or sauté pan, add the pancetta with the heat off. Increase the heat to medium-low and cook the pancetta until crispy, 10 to 15 minutes. Transfer to a paper towel-lined plate. Set aside.


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


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


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