Bring a large pot of water to a boil, and add Brussels sprouts halves. Blanch for about 3 minutes, until tender but firm. Remove Brussels sprouts from the boiling water, and shock in an ice bath. Heat olive oil in a skillet over medium-high heat, and add chili flakes and Brussels sprouts halves, facedown. Sauté for 5 minutes. Add salt to taste.
Place the carrots in a small saucepan and cover with water and large pinch of sea salt. Bring to a simmer and cook until soft. Strain carrots from water and transfer carrots to a high-speed blender. Add maple syrup and ¼ cup water, and blend until smooth. Reduce speed to low and drizzle in the olive oil slowly.
Combine all seeds in a small mixing bowl.