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Preheat the oven to 450°F. Place the Brussels sprouts in a large bowl. Add the oil, ¼ teaspoon salt and ⅛ teaspoon pepper, and toss to coat. Transfer to two ungreased 15x10x1-inch baking pans. Roast for 8 to 10 minutes or until lightly browned and crisp-tender. Reduce the oven setting to 400°.
Place the bread, butter, parsley and garlic in a food processor, and pulse until fine crumbs form.
In a small bowl, mix the cream, pepper flakes, nutmeg and remaining salt and pepper.
Place the roasted sprouts in a greased 8-inch square baking dish. Pour the cream mixture over the Brussels sprouts, sprinkle with cheese and top with bread crumbs. Bake, uncovered, for 15 to 20 minutes or until the topping is lightly browned and bubbly.