Toast the pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant and golden. Set aside to cool.

Heat olive oil in the skillet over medium-high heat. Add the halved Brussels sprouts cut side down and sauté for 6-8 minutes until golden brown.

Sprinkle with salt and pepper, mix well, and cook for another minute to meld the flavors.

Add the toasted pecans and apple cider vinegar, cooking for about 2 minutes until the vinegar reduces and glazes the sprouts.

Drizzle honey into the skillet, mixing it well. Add a splash of water if the mixture is too thick, then cook for another 2-3 minutes.

Remove from heat, transfer to a serving dish, and spoon extra glaze over the top. Serve immediately for best flavor.