The Boathouse's Brussels Sprouts

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Chef Anthony Walton

I still hear from chefs across the country about our pre-Thanksgiving recipe series on organic Brussels sprouts, which remain very much in season. (Check out the links at the end of this blog entry.)

Anthony Walton, executive chef at The Central Park Boathouse in New York City, has a wonderfully simple recipe. His culinary philosophy: “Keep things light, with subtle yet distinct flavors, and allow natural flavors to shine through.”

Chef Walton’s dishes are derived from fresh, seasonally driven ingredients and specially selected produce. Here’s his ever-so-easy recipe for sautéed Brussels sprouts, which he currently serves alongside an oven-roasted, chive-crusted halibut filet.

The Boathouse’s Brussels Sprouts

1 lb. Brussels sprouts
Dash of salt
1 tablespoon butter
1 tablespoon chopped shallots
Salt and pepper, to taste

  1. Place Brussels sprouts in a pot with about 4 cups salted water. Bring to a boil and cook until sprouts are fork-tender. Drain. Then “shock” the sprouts in a large bowl filled with ice water. (Editor’s note: This stops the cooking process, preventing the sprouts from becoming mushy.)
  2. In a sauté pan, melt butter and add the shallots. Heat until butter turns golden brown. Add Brussels sprouts and toss until coated and warm again.

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