Start by washing the Brussels sprouts under cold running water. Trim the stem end, and then cut each sprout in half lengthwise. This allows them to cook quickly and evenly. If you have any outer leaves that look damaged, remove those too.

In a large skillet, heat the extra virgin olive oil over medium-high heat. Allow it to get hot but not smoking. The oil should shimmer, indicating it’s ready for cooking the Brussels sprouts.

Once the oil is hot, add the halved Brussels sprouts to the skillet in a single layer, cut side down.

Avoid crowding the pan, as this can lead to steaming rather than sautéing. Season with sea salt and black pepper. Let them cook undisturbed for about 4-5 minutes until they begin to brown.

Once the Brussels sprouts have developed a golden-brown crust on one side, stir them to cook the other side. Add the minced garlic in this step as well. Sauté for an additional 2-3 minutes. You want the garlic to soften and become fragrant without burning.

After the sprouts are cooked through and have a lovely char, remove the skillet from heat.

Drizzle in the balsamic vinegar or lemon juice and give everything a good toss. At this point, sprinkle in the toasted nuts, cheese, and herbs. Toss again, ensuring everything is evenly combined.