When I make them it doesn’t take that long. The trick is to slice them, they cook faster. Slice brussel sprouts into thinish slices while you preheat some oil in a skillet, dd some garlic while you finish slicing. Then saute the sprouts on highish, hardly stirring. You want to get a good brown. Now, douse them in broth or water, just enough so that there’s a thin layer of liquid in the pan, but not so much that they’re completely submerged. Salt the liquid heavily. Cover with a pan partially and steam until tender. Finish with lemon.