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Place a rimmed baking sheet in oven. Preheat oven to 450°F. (Leave baking sheet in oven as it preheats.)
Place brussels sprouts and broccoli in a large bowl; drizzle with ¼ cup oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat.
Carefully remove hot baking sheet from oven. Add brussels sprout mixture to baking sheet; spread in an even layer. Roast in preheated oven until vegetables are tender and browned and broccoli tops are frizzled and almost burned, 15 to 18 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium. Add shallot, Fresno chile, and coriander; cook, stirring occasionally, until shallot starts to soften, about 3 minutes.
Stir in vinegar, honey, bay leaf, and remaining ¼ teaspoon salt. Bring to a boil over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes.
Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf.
Place roasted vegetables in a large bowl; add cranberry mixture and toss to coat. Serve warm or at room temperature.