Sesame Garlic Brussels Sprouts - Paleo

1 In a mason jar, combine the olive oil, rice wine vinegar, sesame oil, honey, garlic, and chili pepper. Season with salt and pepper to taste and shake until emulsified. Taste for seasoning and adjust with salt and pepper as desired. Set aside at room temperature.
2 Rinse the Brussels sprouts and dry thoroughly. Trim their bottom ends and cut in half, lengthwise.
3 Add avocado oil to a cold, 12" stainless-steel sauté pan. Lay Brussels sprouts, cut-side down, in the pan in a single layer. Do not over crowd the pan.
4 Cover the skillet with a lid, place over med-high heat and cook until the bottoms of the Brussels sprouts start to develop a crust, around 5 minutes. Remove lid and cook until the Brussels sprouts are deeply caramelized, around 4 more minutes.
5 Transfer the cooked Brussels sprouts to a bowl, drizzle half of the vinaigrette overtop and toss to coat.
6 Arrange dressed Brussels sprouts on a serving platter, drizzle with the remaining vinaigrette and garnish with sesame seeds. Serve immediately.