Preheat oven to 400 degrees. In a large bowl, toss Brussels sprouts with oil, syrup and chili flakes. Season with salt. Spread on a rimmed cookie sheet and roast for 15 minutes, add minced garlic and roast for 10 more minutes, until golden.
Meanwhile, place almonds, sea salt, garlic powder and nutritional yeast in a food processor and pulse until the consistency of finely grated parmesan. Sprinkle Brussels with as much almond parm as you like and serve.