LOW CARB Asian Style Crispy & Spicy Sesame Brussels Sprouts

My husband did not like brussels sprouts, until he tried
them cooked this way. (I called them "baby cabbages.")

Ingredients:
6 tablespoons butter
3 tablespoons toasted sesame oil
3 tablespoons avocado or coconut oil
1 1/2 pounds Brussels sprouts, halved
1/2 teaspoon dried crushed red pepper flakes
salt and pepper
3 tablespoons sesame seeds

Method:
In an extra large skillet, melt the butter and oils over medium heat. Add the Brussels sprouts and red pepper. Cook, stirring frequently, until golden brown, about 25 minutes. Sprinkle with the sesame seeds. Continue to cook until the sprouts are dark brown and crunchy, about 15 minutes. Season with salt and pepper and serve. Makes 6 servings.

Nutritional info per serving, approximately:
286.23 calories ~ 28.5 grams fat ~ 5.5 grams net carbs ~ 3.8 grams protein

Note: I found this recipe in a 2011 issue of celebrity chef Rachel Ray's Every Day magazine. Since then, I have found similar versions served in Asian and American food restaurants.