Cut Brussels sprouts in half, and with a sharp knife, thinly shred each sprout half.
In large skillet, melt butter over medium-high heat and add fresh sage leaves. Cook butter and sage until the butter begins to turn a light golden color (sage will become crispy). Add shredded Brussels sprouts to pan and saute until sprouts are tender (about 7 minutes).
Take off heat and add crumbled bacon and pecans to Brussels sprouts. Add salt and pepper to taste. Serve immediately.