1. Preheat the oven to 400° F. Trim the ends of the Brussels sprouts, and cut them in half. Mix them in a bowl with sea salt and olive oil. Spread them on a baking sheet and roast for about 30 to 40 minutes, stirring occasionally, or until Brussels sprouts are browned and start to get crispy.
2. Add the pecans, Sriracha and maple syrup, mixing well. Return to the oven for another 5 to 8 minutes. Remove from the oven and place it in a serving platter.