In a small bowl, mix together Dijon mustard, maple syrup, and soy sauce. Set aside.
Heat a 12” pan over medium heat until hot, then add the oil and coat the bottom of the pan. Add in the brussels sprouts, salt and pepper. Spread the sprouts into a single layer and cook undisturbed for 5 minutes. Stir, and cook for another 4 minutes until tender crisp and browned. Add in the pecans and cook for 1 minute to toast the nuts.
Remove the pan from the heat, then stir in the sauce maple Dijon sauce - making sure to coat all the sprouts. Enjoy!