Freshly ground black pepper
2 lb. Brussels sprouts, halved and thinly sliced (about 8 cups)
1/2 c. chopped toasted almonds
1/2 c. pomegranate seeds
Shaved Parmesan, for serving
- In a medium bowl, whisk olive oil, lemon juice, parsley, 2 teaspoons salt, and 1 teaspoon pepper until combined.
- Add Brussels sprouts and toss until completely coated.
- Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
- Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.