This is a faster version of Steamy Kitchen's Roasted Brussels Sprouts With Sweet Chili Sauce (here). I had a last-minute craving for brussels sprouts one night, but the rest of dinner was almost ready, so I didn't want to wait for them to roast, so I threw them all face-down into a frying pan instead. It worked out great, and in half the cooking time!
what you will need:
1 lb Brussels Sprouts, stems trimmed and cut in half
1 Tbsp. cooking oil
2 Tbsp. sweet chili sauce
2 garlic cloves, minced
1 tsp fish sauce
Heat a large frying pan (one that has a lid!) over medium-high heat. In a small bowl, mix together the oil, sweet chili sauce, minced garlic, and fish sauce. I know the fish sauce smells bad when you first pour it, but it'll fade, promise. You could use soy sauce instead, but I really like it with the fish sauce. Put the brussels sprouts in a bowl and pour over the sauce. Toss them around to get a good coating.
You'll need to have enough space in the pan to place each brussels sprout face-down, so if you need to split them into two batches you can do that. If they're all crammed into the pan they won't brown up nicely, so make sure there's plenty of space!
Once they're all in place, reduce the heat to medium, put the lid on and let them steam up for about 5 minutes, or until they're almost tender enough. Then take off the lid and turn the heat back up to medium-high. If they seem to be cooking unevenly you can shuffle them around, but keep them all face-down until they have reached their desired level of crispiness. Drizzle a little extra sweet chili sauce over them before you serve, and enjoy!