Pre heat the oven to 350FTrim the Brussels sprouts and cut into half. Place them on a baking tray along with the smashed garlic cloves and drizzle the olive oil over it.Add salt, black pepper and red chile flakes and toss well.
Roast in the oven for about 30-40 mins, tossing again once in between.
Meanwhile, pour the balsamic vinegar into a sauce pan. Bring it to a slow boil over medium high heat. Reduce heat to low and let it simmer away for 20-25 mins or so. Once it has reduced to almost half (about 1/4 cup), add the maple syrup to it and mix well. Remove from heat and keep aside.
Once the Brussels sprouts are cooked through and beginning to get a little crispy, remove from oven and keep.
Move the Brussels sprouts to a serving bowl and toss with the pecorino romano cheese and toasted marcona almonds. Drizzle the maple balsamic reduction over it and toss well again. Serve warm.