– In a bowl, mix the cleaned, dried and cut brussels sprouts with oil, salt, pepper, garlic and crushed red peppers. Place them evenly on the lined baking sheet and place them in the oven.
– While the brussels sprouts are baking make the sweet chili sauce. To a small bowl, add the sweet chili sauce, rice vinegar, and chili garlic paste. Stir to combine. – Flip them over and bake. Every oven is different so keep an eye on them.
– Brush the brussels sprouts all over with the sweet chili sauce, reserving 3 tbsp for later. Set oven to low broil. Return to the oven. Because of the sugars from the sweet chili sauce, keep an eye on the brussels sprouts to make sure they aren’t burning.
– Heat up the remaining sauce in the microwave. Add the roasted brussels sprouts to a serving bowl and pour the remaining sweet chili sauce over the brussels sprouts and gently mix to combine. Serve immediately.