Trim ends of brussels sprouts and remove any yellow, wilting leaves.

Cut brussels sprouts in half, lengthways, then wash and drain.

Cut broccoli florets from stalks into bite size pieces, leaving an inch stalk on each piece.

Wash broccoli florets and drain.

Lay broccoli and brussels sprouts halves on paper towels to dry.

Remove the rind from the bacon slab, but be sure to leave the fat directly below it in tact.

Cut bacon slab into 1/2 inch strips (lardons).

Heat skillet and once hot, drop in lardons and sauté until golden. Be careful not to overcook to too crispy as the lardons will become tough to bite.

Remove lardons from skillet using a slotted spoon and place onto paper towel to drain excess fat, leaving bacon fat in skillet.

Ensure brussels sprouts and broccoli is dry, and then drop into skillet with the bacon fat and add butter.

Place in preheated oven at 450 for 30 mins, making sure to shake skillet around every 10 mins to brown vegetables evenly.

Remove from oven once brussels sprouts and broccoli are browned but still have a nice bite.

Serve as is or add sweet spicy sauce.