Preheat your oven to 400°F (200°C).

Rinse the Brussels sprouts under cool running water, trim ends, and halve them lengthwise.

In a large bowl, combine the halved Brussels sprouts with olive oil, salt, and pepper. Toss to coat.

Heat a skillet over medium heat, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the heavy cream and add half of the grated Parmesan cheese. Stir to combine until warmed.

Transfer the seasoned Brussels sprouts into a baking dish, pour the cream mixture over them, and sprinkle remaining Parmesan cheese on top.

Bake in the oven for 25-30 minutes or until the top is golden brown and the cream is bubbly.