Meat - Sprouts

Brussels Sprouts recipes:
Prelude -
1) Cut off the base of the sprout and cut it in half to get rid of the outer leaves. You can soak and/or blanch them for a bit to handle the outer leaves, but we're going to be halving them either way and the base doesn't seem to add much.*
*Will conduct further testing

Actual Stuff:
A) Oven-Roasted
Oven heated to 375 bake.
Toss halved sprouts in a ~neutral, high-smoke point fat (e.g. Macadamia Oil or melted lard) with salt and pepper. Arrange face-down in a skillet, casserole, or other container. Bake 30 minutes. Remove from oven and lightly "dust" with strong grated cheese. Return to oven for 5-10 minutes to allow cheese to melt. Let cool for a few minutes before eating.

B) Pan-Seared
Pan preheated with oil; have only tried with bacon fat thus far.
Toss halved sprouts with the same fat used in the pan (e.g. melted bacon fat) - no salt and pepper. Put face-down in skillet, casserole, or other container. Cook at high heat until browned (2-5 minutes). Turn heat off.
Cover pan with foil, then (using appropriate heat shielding) turn upside down (i.e. sprouts now rest on the foil and are covered by the hot pan). Leave for 5-10 minutes.** Remove and briefly toss with a small amount of salt and pepper.

**This softens them up without requiring you to flip them over. You can probably leave them for longer, actually.