Step 1

In a large stockpot, bring 4 cups water to a boil over high heat. Once boiling, add Brussels sprouts and blanch for 4 minutes. Drain Brussels sprouts in a colander. Once cool enough to handle, slice into halves.

Step 2

Into a blender, add shallots, vinegar, mustard, and tarragon and pulse a few times, until well combined but not liquified. Set aside.

Step 3

In a large sauté pan over high heat, place Brussels sprouts cut side down. Dry sauté Brussels sprouts until just starting to brown and don’t overcook—they should stay crisp. Add water if needed to avoid burning.

Step 4

Transfer Brussels sprouts to a large bowl and pour sauce on top. Toss to combine. Drizzle on lemon juice, toss, and serve hot.