Maple Glazed Bacon Wrapped Brussels Sprouts with Basil Aioli

• 28 large Brussels sprouts, ends trimmed and sliced in half
• 18 bacon pieces, cut into thirds
• 1/4 C pure maple syrup

Basil Aioli

• 1 C avocado oil or extra light tasting olive oil
• 1 egg
• 1 tsp Dijon mustard
• 2 tsp apple cider vinegar
• 2 garlic cloves, minced
• 1/3 C fresh basil, roughly chopped

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. Wrap each brussels sprout in 1/3 piece of bacon and lay it on the sheet pan with the connecting ends on the bottom.
3. Baste the bacon-wrapped brussels sprouts in maple syrup and place in the oven to bake for 20-25 minutes.
4. While the brussels sprouts cook, make the aioli by adding the avocado oil, egg, Dijon mustard, apple cider vinegar, garlic, and 1/4 teaspoon of sea salt in a jar just slightly larger than your immersion blender.
5. Place the immersion blender in the jar all the way to the bottom. Start blending, keeping the blender at the bottom of the jar for 10 seconds, and then slowly move the blender up until the mixture is fully emulsified.
6. Remove the blender and add the chopped basil. Stir the basil into the aioli with a spoon until thoroughly combined.
7. Serve the brussels sprouts with the basil aioli.