Whisk together in a small bowl all aioli ingredients: mayo, lemon juice, salt, and pepper. Add more or less mayo and lemon juice to adjust for taste and consistency.

The final combo should have at a light lemon mayo taste, and may be thin in consistency as more lemon juice is added.

Let the aioli rest while finishing the pan roasted brussel sprouts.

Steam brussel sprouts in microwave just short of lowest cooking time.

Cut open bag, allow brussels to cool slightly.

Cut each brussel sprout in half, set aside.

Heat 2 tablespoons of olive oil over medium-high heat. Oil should be hot and ready to sizzle.

Add brussel sprouts to oil in a single layer if possible. Brown over multiple surfaces. Adjust heat as necessary, cooking time varies, no more than 5-10 minutes.

Add 1/2 teaspoon garlic powder, and season with salt and pepper. Mix and cook until garlic is fragrant 1-2 minutes.

Add parmesan cheese and stir again.

Deglaze pan with 1 tablespoon of balsamic vinegar.

Serve immediately, drizzle with aioli at the table.