Spread out pecans in a single layer on a baking sheet. Roast in oven for 3 minutes. Remove from oven and set aside.
Prepare Brussels sprouts by removing the wooded end and slicing in half. Toss with olive oil, 1/4 tsp. sea salt and 1/8 tsp black pepper.
Spread Brussels sprouts out in a single layer on a baking sheet and roast for 20 minutes, tossing once during cooking.
While Brussels sprouts are cooking prepare the tahini glaze by whisking together tahini, water, cardamom, and maple syrup. Set aside.
When the sprouts have 5 minutes left to cook prepare the brown butter by melting 2 tbsp unsalted butter in a large skillet over medium heat. Whisk together as it begins to melt. Once butter begins to froth and bubble stop whisking and allow the butter to take on color. It is ready when it smells nutty and is a gorgeous caramel brown. Turn off the heat, toss in the pecans and a pinch of flaked sea salt.
Pour brown butter pecans over the Brussels sprouts and drizzle with the tahini glaze. Serve immediately.