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Preheat the oven to 400˚ and line a baking sheet with parchment or a reusable sheet.
Trim any browning bits off of your Brussels sprouts, then to make life easy, transfer to a food processor and blitz until shredded. Alternatively, you can slice the Brussels sprouts into thin strips.
Transfer to the baking sheet with minced shallot, bread crumbs if using and olive oil. Add a bit of salt and pepper, and bake for 25 minutes, until the Brussels are golden.
While that bakes, crush your nuts (lol) and then whip up your maple mustard vinaigrette.
Remove the Brussels sprouts from the oven, and pour into a bowl with the maple mustard dressing, crushed nuts, pickled onions and vegan parmesan. Enjoy immediately.