In a large dry skillet over medium heat, add the pine nuts and toast for 2-3 minutes, stirring occasionally until lightly golden and fragrant. Remove from pan and set aside.
Return the empty skillet to the cooktop and add the olive oil. Heat oil over medium heat and add the thinly sliced Brussels sprouts. Gently stirring, sauté until Brussels until slightly wilted. 5 minutes or until your desired doneness is reached. Remove from the skillet and place in a serving bowl
In a small bowl, combine the lemon juice, mustard, salt, and honey. Whisk until combined.
Pour dressing over the warm Brussels sprouts and top with pomegranate arils, parmesan cheese (optional), and fresh cracked black pepper.
Serve immediately.