Clean the Brussels sprouts of their stems and outer leaves, and shave the Brussels sprouts into very thin slices.Remove the seeds from the pomegranates and set them aside. Toast the pine nuts over medium heat until they are fragrant, being careful not to burn them, and set aside.Cook the shaved sprouts with the olive oil over medium heat, with salt and pepper to taste. They cook quickly! The longer you cook them, the less crunchy they will be. It usually takes 10 minutes.When the sprouts are ready and cooked to your taste, toss them with the warm pine nuts and the pomegranate seeds, and serve.