Cut the Brussels Sprouts (1.25 pound) in half through the stem if small, and in quarters if large.
Heat a large (12-inch) sauté pan over medium heat.
When the pan is very hot, add Toasted Sesame Oil (3 tablespoon) and swirl carefully to coat the sides and the bottom of the pan. Add the Brussels sprouts, pressing them down with a wooden spoon to form one single layer
Cook for 3 minutes without stirring, to allow the Brussels sprouts to develop a char on the bottom.
Add the Kosher Salt (1/2 teaspoon), Crushed Red Pepper Flakes (1/8 teaspoon), and Honey (2 teaspoon), toss, and continue to cook for another 5-8 minutes, tossing often, until the sprouts are caramelized and cooked through.
Add the Rice Vinegar (1 tablespoon), immediately turn off the heat, and stir to combine. Transfer the Brussels sprouts to a serving bowl, add the Scallion (2), Salted Peanuts (1/4 cup), and a squeeze of juice from the Lime (1) and toss gently.
Serve warm or at room temperature. Enjoy!