It has a great flavor combination of saltiness, sweetness, creaminess, crispiness, and tanginess.
Preheat the oven to 400°F
Trim/clean the Brussels sprouts, then cut them in half.
In a large bowl, toss Brussel Sprouts with olive oil, salt and a pinch of pepper. Stir to coat thoroughly.
Transfer the Brussel Sprouts to a baking sheet and roast for about 30 minutes. Be sure to keep shaking the pan every 5 minutes for even browning.
Increase the temperature to 450°F and continue roasting until the outer leaves are browned and crispy, another 7-10 minutes.
In a medium bowl, whisk in mayonnaise, lemon juice, oil and garlic until well combined. Seasoned with pepper if needed. Cover and refrigerate for at least 30 minutes before serving.
Transfer the cooked Brussel Sprouts to a large appetizer bowl or plate. Drizzle the balsamic over the roasted sprouts, then sprinkle on the dried cranberries, pecan and bacon. Top with crumbled blue cheese and 2 tablespoons of garlic aioli (or use more according to your taste).
Serve warm and enjoy!