Add the shallot and Brussels sprouts to a rimmed baking sheet.
In a small bowl, whisk together the olive oil, maple syrup, chipotle peppers, garlic and salt. Drizzle the mixture over the veggies on the baking sheet, mix to combine and spread in an even layer.
Bake for about 15 minutes, stirring once halfway through, until tender. Sprinkle with the pecans.
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