Preheat your oven to 400°F (200°C).

Rinse the Brussels sprouts under cool water. Trim off the ends and halve each sprout lengthwise.

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

Heat a skillet over medium heat, add olive oil, and sauté the minced garlic until fragrant.

Pour heavy cream into the skillet with the garlic and stir in half of the grated Parmesan cheese, warming gently.

Transfer the Brussels sprouts to a baking dish, cover with the cream mixture, and sprinkle remaining Parmesan on top.

Bake for 25-30 minutes, until Brussels sprouts are tender and top is golden brown.

Let cool slightly before serving the creamy baked Brussels sprouts warm.