Brussels sprouts with mint and pumpkin seeds

I say that despite Thanksgiving having come and gone, it is the season to eat Brussels Sprouts. This refreshing, unusual side dish is the perfect way to work the "little miracles" (as my father fondly calls them) into your between-the-Holidays cleanse. 

• brussels sprouts
• very good mint; spearmint
• raw, dark green pumpkin seeds
• lemon juice
• nut or pumpkin seed oil if you can, olive oil: always great (you know that though)

Blanch the brussels sprouts, whole, in boiling water for about 3 minutes. Remove to an ice bath. A minute or two later, replace the lukewarm water with fresh, cold water and add some lemon juice.

When the brussels sprouts are chilled and bright green, drain, pat dry and slice with a very sharp knife into 1/6 inch pieces. Dress with more lemon juice. 

Make two piles of mint leaves. Chop one, leave the other whole. Toss them with the brussels sprouts and the pumpkin seeds, then dress the whole thing with a bit of pistachio (or other fine nut or maybe pumpkin seed) oil and flaky salt.