Preheat your oven to 400°F (200°C).

Rinse the Brussels sprouts under cold water, trim the ends and slice each sprout in half.

Drizzle olive oil, salt, and pepper over the halved Brussels sprouts, and toss to coat evenly.

In a skillet over medium heat, sauté minced garlic in olive oil for about 30 seconds until fragrant.

Pour heavy cream into the skillet with garlic, stir, and warm for about 2 minutes. Add half the Parmesan cheese.

Spread seasoned Brussels sprouts in a baking dish and pour the cream sauce over them.

Sprinkle the remaining Parmesan cheese on top and bake for 25-30 minutes until golden brown.

Let cool for a few minutes before serving.