Thinly slice/shred the Brussels sprouts using a food processor with the slicing blade Alternatively, slice them thinly with a sharp chef's knife. Place in a large bowl.
Zest the lemon directly over the bowl. Next, drizzle the shaved Brussels with olive oil, lemon juice, garlic, salt and pepper. Toss well, ideally using hands, to slightly "massage" the vinaigrette into the Brussels.
Pre-heat oven to 350 degrees. Toast pine nuts until golden brown, about 6-7 minutes. Add toasted pine nuts and parmesan to slaw and toss once more before serving,