Trim the Brussels sprouts and peel away any tatty outer leaves. Cut each in half. Put the sprouts in a bowl and add the olive oil, garlic powder, and ¼ tsp of salt. Toss well.
Step 2
Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. Add the sprouts and bake for 20 minutes.
Step 3
Shred the parmesan. Finely chop the parsley. Add the heavy cream, parmesan, parsley, and the remaining salt and pepper to a saucepan.
Step 4
Cook for 5 minutes over medium heat. Stir constantly. Optionally, add more salt or pepper to taste.
Step 5
Serve the sprouts with the prepared parmesan sauce. Optionally, garnish with some more parsley or freshly shredded parmesan. Serve immediately or store for later.