Preheat oven to 375°. Place the Brussels sprouts onto a baking sheet pan lined with parchment paper. Drizzle one table spoon of light olive oil on the sprouts. Coat evenly and sprinkle with salt and pepper. Roast for about 15 minutes until tender and charred, stir them about half way through. Keep in mind, the larger the sprouts, the longer it will take to roast.
Whisk the remainder of light olive oil, chile oil, maple syrup, salt and pepper in a small mixing bowl.
Remove sprouts from the oven and let cool for about 5 minutes. Place into a large mixing bowl and add rice cereal and dressing. Coat evenly and transfer onto serving plates. Serve immediately after mixing.
Recipe can be easily doubled or tripled to serve a crowd.