Step 1

Preheat oven to 425 F.

Step 2

Evenly coat Brussels sprouts in grapeseed oil and season with 1 tsp salt and pepper (to taste).

Step 3

Place sprouts cut-side down on a baking sheet. Bake at 425 for 15 minutes, flip, and bake for another 2-5 minutes until they are browned but not burnt.

Step 4

While the sprouts are baking, prepare the aioli. In a blender or food processor, combine garlic, olive oil, mayo, 1/4 tsp salt, lemon juice, and ground pepper (to taste). Blend until smooth, taste, and adjust seasonings as needed. Set aside in the fridge to chill until ready to serve.

Step 5

Remove sprouts from oven and mix in truffle olive oil and cashew Parmesan cheese.

Step 6

Serve warm, with aioli for dipping.