The brussel sprouts are tasty alone, with a nice caramelized crunchiness. The aioli though, that really brings them up a notch. I found myself dipping more than taking pictures of these. My daughter was home with me and she liked them, once I told her they were baby bunny lettuce heads!
Place brussel sprouts to a baking sheet and drizzle a small amount of canola oil over top. Sprinkle salt and pepper to taste on top and then toss the brussel sprouts to ensure they are evenly coated. Bake for 15 minutes, or until a golden brown on at least one side.
While the brussel sprouts are cooking, whisk together the mayonnaise, garlic, lemon juice, and parsley.
You can either serve the aioli in a ramekin or drizzle over the top of the brussel sprouts.