Heat a large skillet over medium high for 4 minutes. Add the oil.
As soon as the oil is hot and shining (but before it starts smoking), swirl to cost the pan, then add the halved Brussels sprouts. Shake the skillet a little and prod them so that as many as possible are cut-side down. Let sit completely undisturbed for 5 to 8 minutes, until they develop a dark, tasty, caramelized sear.
Add the salt and stir the Brussels sprouts. Continue cooking, stirring every few minutes, until the Brussels sprouts are browned all over and just turning tender the inside, about 6 to 8 additional minutes.
Remove the pan from the heat.
If you want, add the pine nuts . Let the residual heat of the skillet toast the nuts on a low heat. As soon as the nuts are toasted, transfer the sprouts to a serving plate.