Heat 2 tablespoons grape-seed oil in a wide pan over medium-high.
Add the Brussels sprouts to the pan in a single layer, cut side down, and season with salt.
Cook without disturbing for about 7 minutes or until the sprouts are nicely browned and tender, then add the thyme.
Heat a separate pan over medium-low. Drizzle some grape-seed oil in the pan, then add the pecans. Cook for 7 minutes or until lightly golden brown. Once golden brown, give them a rough chop. Add your desired amount of nuts to the Brussels sprouts pan. Clean your pan and use it to cook the figs.
Turn the heat up to medium. Drizzle some grape-seed oil in the pan and add the figs, cut side down. Let them cook for 5 minutes, until caramelized.
Combine the cooked Brussels sprouts, figs, and pecans with crumbled goat cheese. Season with more salt, if needed.