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.
To make Garlic Aioli:
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.
To Serve:
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).