Confetti of Brussels Sprout Hash with Pine Nuts, Parmesan, and Pomegranate

My brother Jeffrey inspired this recipe when he showed up with a variation of this dish one Thanksgiving when the family all got together in Sonoma. I tweaked it a bit, as usual.
Yummy side dish for the upcoming holiday meals.

•1 and 1/2 lbs Brussels Sprouts, halved and sliced VERY thinly, placed in a large bowl, separating the confetti as much as possible with your fingers.
•1 small leek, white part only, sliced same size as sprouts
•1/2 cup Italian flatleaf parsley, chopped
•1 Pomegranate, seeds removed from white pith
•1/2 cup pine nuts
•1/2 cup grated Parmesano Reggiano, plus 1/4 cup reserved
•1 cup chicken stock
•1/4 cup olive oil
•3 tbs apple cider vinegar
•1 tbs lemon juice
•Salt & Pepper

Pre-heat oven to 375 degrees
Toss everything together in large bowl, except reserved parmesan.

Butter a baking pan, add all ingredients, and roast in oven for 35 minutes, remove from oven and sprinkle top with reserved parmesan until top is browned, around 10 more minutes.