Preheat your oven to 400°F (200°C).

Rinse the Brussels sprouts under cool water, then trim the dry ends and cut each one in half.

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

In a skillet, heat a splash of olive oil and sauté minced garlic for about 30 seconds until fragrant.

Pour heavy cream into the skillet with the garlic, then add half of the grated Parmesan cheese and mix well.

Spread seasoned Brussels sprouts in a baking dish, then pour the creamy garlic mixture over them.

Sprinkle remaining Parmesan cheese on top of the Brussels sprouts.

Bake in the preheated oven for 25-30 minutes until bubbly and golden on top.