In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.
Meanwhile, cut an “X” in the core of each Brussels sprout. In a large skillet, saute sprouts in butter until lightly browned, 4-5 minutes.
Stir in the broth, pecans, maple syrup, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir until Brussels sprouts are tender, 8-10 minutes longer. Sprinkle with bacon.