Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.