Preheat your oven to 400°F (200°C).

Rinse the Brussels sprouts under cool water, then trim and halve them.

In a large mixing bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper.

In a skillet over medium heat, add olive oil and sauté the minced garlic for about 30 seconds.

Pour in the heavy cream and add half of the grated Parmesan cheese; stir until thickened.

Spread the seasoned Brussels sprouts in a baking dish, pour the cream mixture over them, and top with remaining Parmesan.

Bake for 25-30 minutes until cheese is bubbly and golden brown.