Ingredients

  • 5 tbsp. extra-virgin olive oil
  • 5 tbsp. lemon juice
  • 1/4 c. freshly chopped parsley
  • 2. tsp Kosher salt
  • 1 tsp 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 (optional)

Directions

  1. In a medium bowl, whisk olive oil, lemon juice, parsley, salt, and pepper until combined.
  2. Add Brussels sprouts and toss until completely coated.
  3. Let sit, tossing occasionally, for at least 20 minutes and up to 4 hours before serving.
  4. Fold in almonds and pomegranate seeds and garnish with shaved Parmesan before serving.

Source: delish.com