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Preheat oven to 425F.
Add broccoli florets to a sheet pan and toss in olive oil, salt and pepper.
Add chopped bacon and shallots to one side of the pan.
Roast for 25-30 minutes until fork tender.
In a small bowl, toss the shredded Brussels in olive oil.
With about 8-10 minutes remaining, sprinkle the shaved Brussels on top of the broccoli and continue roasting until bacon is cooked through.
Meanwhile prepare dressing by whisking tahini, lemon juice, garlic, anchovy paste, salt and pepper.
Pour in the olive oil and whisk to combine until smooth.
Add water to desired consistency.
Remove vegetables from oven and transfer to a bowl.
If desired, add breadcrumbs to the pan, coat in the residual bacon grease and toast in the oven for 4-5 minutes.
Toss the salad in the dressing, serve warm topped with breadcrumbs and grated parm.