Heat olive oil in a heavy bottomed skillet over medium heat. Add Brussels sprouts, cut side down, in a single layer, and sprinkle tops with kosher salt and pepper. Do not stir for about 5 minutes or until undersides of sprouts are browned.
Flip Brussels sprouts and cook an additional 5 minutes or until outer leaves are partially browned and sprouts are mostly cooked through.
Add garlic, lemon juice, and pine nuts, and cook until garlic is fragrant and pine nuts are lightly toasted. Remove from heat and add Parmesan cheese.