Caesar Brussels Sprouts Salad with Almonds

Heat a large nonstick skillet over medium-high. Add sliced almonds, and cook 4 minutes or until toasted and fragrant, stirring occasionally. Combine lemon juice, pepper, kosher salt, and chopped garlic in a bowl; let stand 5 minutes.

Add olive oil and Parmesan cheese to bowl, stirring with a whisk. Add almonds and Brussels sprouts; toss to coat. Serve immediately.