When it comes to vegetables that act as a vehicle for flavor, I'll take a cruciferous one over a tuber any day. Brussels sprouts carry fat and acid like a quarterback carries a football over the finish line, and Boat Sauce is a key part of that play. Start working on that touchdown dance!
For the Brussels Sprouts
1lb Brussels spouts, halved if small, quartered if large
Fresh Thyme, Olive Oil, Kosher Salt and Black Pepper for Roasting
For the Vinaigrette
2 oz diced pancetta or bacon
4 tsp olive oil (half that if using fatty bacon)
1/2 small onion or shallot
1 garlic clove, minced
2T Bobbie's Boat Sauce, Classic or Hot
Red wine vinegar, to taste
Freshly Ground Pepper
Toss Brussels sprouts with olive oil, salt, pepper and a pinch of fresh thyme (dried thyme will be strong and should not be substituted). Roast in a single layer in a hot (425ºF) oven for 20-25 minutes. Browning is totally ok.
While the sprouts are roasting, gently heat up pancetta and olive oil in a pan until starting to sizzle then add the onion and garlic and slowly increase heat while fat renders and onion becomes translucent. When everything is nicely fragrant and there's the slightest suggestion of browning, stir in Boat Sauce and let sizzle. Keep scraping the bottom of the pan avoiding burns. Taste for acidity ; it may be perfect and you may want a touch more vinegar in there.
When sprouts are done, toss them into a bowl with the vinaigrette. Add additional black pepper and serve.