Parmesan Brussels Sprouts Salad

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.