Preheat oven or air fryer to 400°F. Cut off the top of the garlic heads and place on a piece of foil. Drizzle with olive oil. Wrap up and seal the foil. Roast for 45-60 minutes or until garlic is brown and soft. Set aside to cool. If using an air fryer, I recommend checking after 30-35 minutes so you don't end up with burnt garlic like I did my first try. Oops! Second batch lovely at 35 minutes.

Place brussels sprouts in a large bowl and toss with the olive oil and melted butter. Add salt, pepper, parmesan, and panko and toss to coat.

Pour onto a large baking sheet and spread into a single layer. Place in 400°F oven and roast for 20-25 minutes or until browned, crispy, and tender.

While they are roasting, make the aioli. Remove roasted garlic cloves by squeezing or using a small knife to pop out. Place them on a plate or cutting board and mash with a fork.

When brussels sprouts are done, serve immediately with the roasted garlic aioli as a dipping sauce.