1. Mix honey, orange juice, soy sauce and ginger in small bowl with wire whisk until well blended. Set aside.
2. Place Brussels sprouts in large skillet. Add 1 inch of water; bring to boil on high heat. Reduce heat to low; cover and simmer 3 to 4 minutes or until tender-crisp. Drain.
3. Melt butter in same skillet on medium heat. Add Brussels sprouts, salt and honey mixture; toss gently. Cook until heated through. Sprinkle with pecans before serving.
To toast pecans: Place pecans in single layer on baking sheet. Bake in 350ºF oven 8 to 10 minutes or until lightly toasted.