Heat a large, deep frying pan over medium heat then add the olive oil.
Halve the sprouts then add to the pan. Saute until golden brown and starting to char. If your sprouts are very big, you might need to add a splash of water and cover with a lid to allow them a little more time to cook.
Once the Brussels sprouts are fork-tender, remove from the pan and set aside.
In the same pan, add a teaspoon of oil and cook the garlic until fragrant.
Pour in the cream and sour cream then season with salt, pepper and lemon juice. Allow to simmer until the sauce coats the back of a spoon (approximately 3-5 minutes) then add the Parmesan.
Transfer the sprouts back to the pan and saute for a few minutes. Adjust seasoning and serve.