I was lucky and got a big bag of Brussels sprouts for $1.00 and a bunch of tarragon for $1.00 and that is how I came up with this recipe. My idea of serving size might differ from your idea of serving size. I think a pound of Brussels sprouts makes around 4 servings.

1 lb brussels sprouts – cut in half

canola oil to fry

sea salt – to taste

ground black pepper – to taste

1 lemon – just the fresh squeezed juice

1 garlic clove – ground to paste

2 Tablespoons white miso

2 Tablespoons French or Dijon mustard (I used Pommery Moutarde Royal with Cognac because I had it…..)

2 Tablespoons sherry vinegar

1/4 cup toasted cashews – slightly crushed

2 Tablespoons tarragon leaves

Directions

In a small bowl mix together the lemon juice, garlic, miso, mustard and vinegar and set to the side.

Put a large sauce pan on medium high heat with slightly less than a half inch of oil for frying. When the oil is hot add the Brussels sprouts cut side down. Fry them till they are browned. Put them on a cooling rack or a sheet pan lined with paper towels. Fry them up till they are done. Salt and pepper the Brussels sprouts to taste.

Top the Brussels sprouts with the vinaigrette, cashews and tarragon.

Enjoy!