3 Tbsp. extra virgin olive oil
1 ½ lbs Brussels sprouts, halved
Pinch of salt
2 tsp grated Parmigiano-Reggiano or vegan cheese
9 slices of bacon
½ cup mayonnaise
1/8 tsp paprika
¼ tsp freshly squeezed lemon juice
1 minced garlic clove
2 shakes Tabasco sauce
Preheat oven to 350º. Pour olive oil into pan over medium heat. Add Brussels sprouts and saute until bright green and slightly carmelized. Sprinkle in Parmigiano-Reggiano and remove from heat. Cut each bacon slice into thirds. Place a Brussels sprout half underneath the bacon and wrap it up. You may need to secure it with a toothpick. Place it seam side down on baking sheet. Repeat until all bacon and Brussels sprouts have been used. Bake in the oven for 20 minutes or until bacon is thoroughly cooked.
For the Aioli Sauce: In a small bowl whisk together remaining ingredients. Place in refrigerator until ready to serve.