Trim the stems off the Brussels sprouts and then detach the leaves as best you can. To make the task easier, smash the sprouts with a small saucepan or meat mallet to break them up a bit, then they sort of come undone on their own.
Bring a large quantity of salted water to the boil and prepare a bath of ice cold water.
As soon as the water boils, add the "deconstructed" Brussels sprouts and julienned carrots to the pot; cook for about 30 seconds, until slightly softened and their colors become beautiful and vibrant; then, immediately drain and plunge the veggies into the bath of ice cold water to stop the cooking.
Once the vegetables are completely chilled, transfer them to a colander and let them drain and dry a bit. Be sure to give them a good shake from time to time to remove as much excess water as you possibly can.
Meanwhile, combine the garlic, sesame oil, maple syrup, rice vinegar, soy sauce, lime juice, smoked paprika, onion powder, salt and white pepper in a large skillet; whisk until well combined and bring to a simmer over medium-high heat. Simmer for 2 to 3 minutes, until reduced by about half and somewhat thick and sticky.
Add the vegetables and cook for about 5 minutes, stirring frequently, until the liquid is completely evaporated.
Serve immediately, garnished with toasted sesame seeds, if desired.
This dish is also excellent served cold and will keep in the refrigerator for up to about a week.