Golden Crusted Brussels Sprouts

Ingredients -- Ovo-Lacto Vegetarian

24 small Brussels sprouts, washed & trimmed well
1+ Tbsp extra-virgin Olive oil, (additional oil for rubbing or spray)

Fine-grained sea salt, freshly ground black pepper to taste
1/4 cup grated Cheese of your choice (Parmesan is usual, but consider Gruyere or Gouda for a heavier dish)

After washing & trimming the stems & raggedy outer leaves, dry them well, then cut each Brussels sprout in half from stem to top and gently rub each half with olive oil, keeping it intact (or if you are lazy just toss them in a bowl with a glug of olive oil).
Heat 1 Tbsp of olive oil in your largest skillet over medium heat. Don’t overheat the skillet, or the outsides of the Brussels sprouts will cook too quickly. Place the Brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into, or taste, one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.
Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of pepper, and a dusting of grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are exponentially tastier if popped in your mouth immediately .

Note I had good results using this concept for crusted Scallops. Instead of pan-frying the scallops... place 1 lb. of the well-dried scallops in a well-sealed plastic bag with some melted butter and shake them to coat. Then add 1/4 cup of Keto flour such as coconut flour, quinoa flour, or almond flour (along with the grated cheese), and seal and shake again. Also while shaking consider some other spices such as Parsley and Paprika. Broil for 10 minutes on the top rack of the oven.