Pre-heat oven to 300F. Trim the woody ends of sprouts and cut in half lengthwise. Toss sprouts in a bit of oil, and lightly season with salt and pepper (go easy since the sauce is salty).
Place sprouts, flat side down on a rimmed baking sheet, and bake in the over about 45 minutes, flipping the sprouts half-way through.
Meanwhile, to a small sauce pan, add coconut aminos, Sriracha, water, sweetener and rice wine vinegar then bring to a boil. Lower heat and sprinkle konjac flour over the top to thicken sauce.
Once sprouts have finished cooking, toss in sweet chili sauce and serve with garnish.