In a large heavy-bottomed frying pan, heat the oil until shimmering. Add the Brussels sprouts and stir well to coat them in oil; then sprinkle with salt.
Cook the Brussels over high heat for about 8 to 10 minutes, shaking the pan from time to time. They should be crispy and charred outside but still remain bright green and crunchy.
Stir in the sliced chili and remove the frying pan from the heat. Let the Brussels cool for a couple of minutes.
Then transfer them into a bowl and mix with the Bacon and Green Onion Vinaigrette. Season to taste with freshly ground black pepper and more salt, if needed.