In a small bowl add the miso paste, rice vinegar, sesame oil, and honey. Whisk with a fork and set aside.

Trim the ends off the sprouts and cut them in half, set them aside.

Heat a large skillet over medium-high heat, add the avocado oil. Once the oil is hot add the Brussel sprouts, flat side down and leave undisturbed for 4 to 5 minutes. You want the sprouts to get nice and browned and crispy. With a wooden spoon stir the sprouts and leave for a couple more minutes so they continue to brown. Add the marinade and turn the heat down to medium-low. Place a tight-fitting lid onto the pan and leave the sprouts for 3 to 5 more minutes, this will help cook the inside and help the marinade to soak into the sprouts. Once cooked place in a serving dish, top with scallions and Fresno for a little extra kick.