Trim Brussels sprouts, slice evenly through the root end obtaining about 4 – 6 slices from each Brussels sprout. Set aside. Heat olive oil and garlic over medium high heat in large skillet. Add Brussels sprouts and sauté until sprouts are barely tender (about 5 minutes). Pour in cream and season with red pepper, nutmeg, salt and pepper. Cook until cream is slightly thickened, approximately 2 – 3 minutes. Stir in basil and sprinkle with Parmesan cheese. Serve at once.