Place the fennel seeds, almonds and pistachios in a pan and toast lightly over medium heat until you achieve some color and fragrance.
Add the toasted nuts and seeds to a spice grinder and pulse for a few seconds to reach a coarse mixture.
Set the oven to 350F. While it pre-heats, cut off ~¼ of the way from the top of the garlic, exposing the cloves. Drizzle olive oil over the garlic and wrap tightly with aluminum foil. Bake for about 50 minutes, until golden brown and tender.
In a small bowl mix mayo, lemon juice, roasted garlic, and the spice blend.
Heat the PuraVida Fire Roasted Brussels sprouts in a pan over medium heat for 3-4 minutes or until hot throughout.
Scoop the aioli into a bowl and serve on a plate with the brussels sprouts. Enjoy!