Slice brussel sprouts in half and toss in a bowl with 1 tbsp of ghee, salt, pepper and Parmesan cheese
In a nonstick skillet place brussel sprouts sliced side down so that all the Brussels are touching the pan. Don’t over crowd, do multiple batches if needed.
Raise heat to medium. Don’t touch Brussels for a few minutes until you see the sides begin to carmelize. Add remaining ghee. Watch for popping liquid. Use a splatter guard.
Using tongs check Brussels for golden color then flip over and continue cooking for additional 2-3 minutes. Brussels will be firm but tender. Finish with shaved Parmesan on top.