Preheat the oven to 400˚F.
Thinly slice brussels sprouts using a slicer attachment, mandoline, box grater, or knife. Alternatively, buy pre-shredded sprouts.
Thoroughly toss the sprouts and shallots with olive oil, Dijon, onion and garlic powder, salt, and pepper. Ensure even coating, using your hands if needed.
Spread the mixture across 2 large baking sheets. Avoid overcrowding to promote even baking. Bake for approximately 40 minutes, stirring every 5 minutes after the first 15 to prevent burning.
While the sprouts bake, toast pine nuts in a pan over medium-low heat for about 5 minutes or until lightly browned and fragrant.
Once out of the oven, transfer sprouts to a platter. Drizzle with honey and lemon juice, then top with parmesan, lemon zest, and toasted pine nuts.