Whisk the olive oil, the juice of one lemon and two tablespoons of maple syrup together with a good pinch of salt and pepper. Add the sprouts and toss together. Transfer to a roasting tray and roast for 30 minutes.
Take them out of the oven and shake the tin really well to get the sprouts coated in the sauce. Return to the oven and cook for another 10-15 minutes until tender and a little charred. Shake again and transfer to a serving dish.
Whisk the remaining lemon juice and maple syrup together with a pinch of salt. Drizzle this over the cooked sprouts and top with the cranberries and almonds. Serve immediately.