December 22, 2011 - 11:19 GMT hellomagazine.com A fresh take on a sprout side dish, pepped up with pumpkin seeds GALLERY Ingredients (serves 4-6) 450g Brussels sprouts 3 tbsp olive oil 1 tbsp balsamic vinegar 50g pumpkin seeds Zest of 1 lemon Method Finely shred the sprouts using a grater, knife or mandolin. In a small bowl combine the oil, balsamic and lemon zest and season to taste. In a frying pan toast the pumpkin seeds until browned. In a serving bowl combine the shredded sprouts with the dressing and half the seeds mixing well then scatter over the remaining seeds.
