Prepare Candied Pecans: Toss Pecan Halves with Maple Syrup and Sea Salt on a parchment-lined baking sheet. Bake for 8-10 minutes, until caramelized. Let cool completely.
Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat.
Add Brussels Sprouts, cut-side down, and sear for 5-7 minutes, until deeply browned. Flip and sear for another 3-5 minutes.
Reduce heat to low. Add cubed Butter to the skillet and let it melt.
Whisk in White Miso Paste, Mirin, and Rice Vinegar until smooth. Simmer for 2-3 minutes, until slightly thickened.
Toss Brussels Sprouts in the Miso-Butter Glaze to coat evenly.
Sprinkle with Candied Pecans and Black Sesame Seeds before serving.
