Brussels Three Ways

This is an amuse bouche I came up with the other day. The components are: Candied brussels sprouts, Brussels sprout chips, Black garlic and brussels sprout aioli, Pickled cranberries, and Spiced toasted almonds. 

Candied Brussels Sprouts: Make a maple syrup and balsamic vinegar reduction, add a pinch of salt and pepper, and add Brussels sprout halves. Chill and drain.
Brussels Sprout Chips: Peel off individual Brussels sprouts petals and deep-fry until crisp. Season with salt.
Black Garlic and Brussels Sprout Aioli: Make a basic aioli, add black garlic puree to color, add julienned Brussels sprout leaves. Season to taste.
Pickled Cranberries: Make a basic pickling liquor using one part white wine vinegar, one part granulated sugar, to two parts water. Add a dash of kosher salt. Bring to a boil, add cranberries. Cool and strain.
Spiced Toasted Almonds: Toast almond slivers and spice with cayenne and chili powder.