Begin by placing a large skillet over medium heat. Once hot, add the pecans and toast them for about 3-5 minutes, stirring frequently, until they become fragrant and lightly golden. Remove them from the skillet and set them aside to cool.

In the same skillet, add a generous drizzle of olive oil over medium-high heat. Rinse the Brussels sprouts, trim the bottoms, and slice them in half lengthwise. Once the oil is shimmering, add the sprouts cut-side down, cooking for 6-8 minutes until they start to caramelize and soften.

After the Brussels sprouts have caramelized, season with salt and pepper, stirring to incorporate. Add the toasted pecans back into the skillet. Pour in the apple cider vinegar while scraping the bottom of the pan to release flavorful bits. Cook for an additional minute.

Drizzle the honey over the Brussels sprouts and pecans, stirring gently to combine. Allow the mixture to cook for another 2-3 minutes, letting the honey warm up and slightly reduce.

Remove the skillet from heat and transfer the crispy Brussels sprouts to a serving dish. Serve them warm as a delicious side.