Preheat your oven to 400°F (200°C).

In a large bowl, combine the Brussels sprouts, half of the olive oil, minced garlic, salt, and pepper. Toss until the Brussels sprouts are evenly coated.

Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and golden brown, stirring halfway through.

While the Brussels sprouts are roasting, prepare the shrimp mixture. In a separate bowl, mix together the grainy mustard, maple syrup, and the remaining olive oil. Add the shrimp to the bowl and toss to coat evenly.

After the Brussels sprouts have roasted for about 15 minutes, add the chopped pecans to the baking sheet. Return to the oven and roast for an additional 10 minutes.

In a skillet over medium heat, add the shrimp mixture. Cook for 3-4 minutes on each side, or until the shrimp are pink and cooked through.

Once the Brussels sprouts and pecans are done, remove them from the oven. Serve the shrimp alongside the roasted Brussels sprouts and pecans.

Garnish with fresh parsley before serving. Enjoy your delicious Maple Grainy Mustard Shrimp with Roasted Brussels Sprouts and Pecans!