Toss Brussels sprouts in melted butter and salt until well coated. Add to a baking sheet. Roast for 35-40 minutes until crisp on the outside and tender on the inside, flipping halfway through.
Whisk together maple syrup and Sriracha. Pour over baking sheet of roasted brussels sprouts. Using a spatula, mix everything together to coat.
Transfer to a serving bowl and top with pecans. Serve immediately.
