Preheat oven to 300 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper. Place almonds on one prepared baking sheet.

In a small bowl, whisk together smoked paprika, onion powder, salt, olive oil, maple syrup, coconut aminos, and liquid smoke (if using). Pour mixture over almonds; toss thoroughly to coat.

Spread coated almonds in a single layer; bake for 12-15 minutes, or until deep golden brown, stirring the almonds after six to seven minutes. Let almonds cool completely; then roughly chop.

Raise oven temperature to 450 degrees Fahrenheit. Place frozen brussel sprouts on second prepared baking sheet; roast for 15 minutes.

Remove brussel sprouts from the oven; drizzle with olive oil, balsamic vinegar, maple syrup, salt, and pepper.

Return to oven; roast for an additional 15 minutes. Serve warm, topped with smoky crumble.