Bacon Fat Pan-Fried Brussels Sprouts

• select small, tightly closed brussels sprouts for best results.
• 1 lb. Brussels sprouts
• 2 Tbsp. bacon fat, divided
• 1/2 tsp. salt, plus more to taste

black pepper

• 1/4 c. Parmesan, finely grated (optional)

1. Thoroughly wash and dry brussels sprouts. Remove raggedy outer leaves, and trim ends of stems. Cut in half (stem to top). Toss with 1 Tbsp. melted bacon fat (I just zapped the fat in the microwave briefly) until well coated.
2. Heat remaining 1 Tbsp. bacon fat in a large skillet over medium heat. In a single layer, place brussels sprout halves in the pan flat side down. Sprinkle with 1 tsp. salt, cover, and cook until the flat side of the brussels sprouts show just a hint of browning, about 5 minutes. Taste one to gauge whether brussels sprouts are just barely tender. (If not, re-cover and cook for a couple minutes longer.)
3. Once barely tender, uncover. Crank up heat to high, and cook until flat sides are deep brown and caramelized. Toss once or twice to slightly brown the rounded sides.
4. Remove from heat, and season to taste with salt, pepper, and, if desired, a sprinkling of Parmesan. These are best when served immediately.