2 heads garlic
¼ cup olive oil, divided
Salt and pepper, to taste
2 sprigs thyme, leaves stripped
2½ pounds Brussels sprouts, halved and trimmed
One 12-ounce jar vegan mayonnaise or mayonnaise
Juice of ½ lemon
Preheat air fryer to 400˚F.
Trim about ⅓ from the tops of the heads of garlic, just exposing the tops of the garlic cloves. Place the garlic on a sheet of foil, then drizzle each head with about 1 tablespoon olive oil and season with salt, pepper and thyme leaves. Wrap the garlic, place in the air fryer and air-fry until the cloves are brown and soft, 20 to 25 minutes. Let cool and reserve.
Combine the Brussels sprouts in a large mixing bowl with the remaining olive oil and season with salt and pepper. Toss until the Brussels sprouts are evenly coated. Pour into the air fryer basket and place in the center of the air fryer. Air-fry the Brussels sprouts until browned and crisp, 18 to 22 minutes.
While the Brussels sprouts are cooking, add the vegan mayonnaise to the bowl of a food processor. Squeeze in the cooled roasted garlic cloves, add the lemon juice and season with salt and pepper. Pulse 10 to 12 times until combined.
Serve Brussels sprouts with roasted garlic aioli on the side or drizzled on top.