Preheat oven to 425 degrees F.

Toss the brussels sprout halves with olive oil, salt, pepper, and cumin.

Spread brussels sprouts in an even layer on a baking sheet and roast for 20 minutes.

Remove from oven and toss in sweet chili sauce (let them cool for at least 10 minutes if tossing them by hand).

Serve with chopped peanuts sprinkled on top.