Brussels sprouts: Best way to do simple pan fry for quick snack

One of the easiest snacks or side dishes I've enjoyed during lockdown is to pan fry a small pack of brussels sprouts chopped in halves. Could I get some tips on how to do this right without adding more prep time? Many recipes I saw call for oven roasting in a cast iron skillet, but I don't want to do this for a small pack of sprouts for one.

Specific questions:

1) What skillet is best for this? Should you pre-heat a cast iron pan or would a copper skillet (or aluminum) at lower heat work better?

2) What heat and how long? Many recipes I saw say 10 minutes at medium heat. Some recipes say medium-high heat, but I end up burning the outside leaves while the insides taste raw. I was wondering if medium or slightly lower is better as you are simulating an oven roast with the skillet lid on.

3) What oil? I put 1-2 tablespoons of olive oil in the skillet because I like that flavor, but I was wondering if that does not make a difference and I should stick to avocado oil or another cooking oil. I know butter would be great but I'm keeping the oil and fat down.

4) Can you infuse the oil? Right now, I fry a few cloves of garlic in the oil with the pan tipped to one side for about 30 seconds before the sprouts go in, with chopped chili peppers if I feel like it. Can you also fry bay leaves in the oil along with the garlic? Does anyone like to add other things like onions (I saw one recipe with pearl onions though that's not something everyone stocks)?

5) How often do you flip or stir? Every minute roughly to avoid burning any outer leaves?

6) What herbs do you add afterwards? My default is black pepper.

7) Do you add anything else afterwards? I sometimes pour a little of the best olive oil I have on hand, or balsamic vinegar (not the expensive stuff).

Looking for tips for this very basic side dish as what I found online is usually for oven roasting and not cooktop.