Add the Brussels sprouts into a colander and rinse under cold water, then lay them over a dishcloth, all in a single layer, and pat completely dry, then cut off the tough stem and remove any of the damaged or yellow leaves, and cut each one in half lengthwise

Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil

After a couple of minutes, add in the Brussels sprouts, mix them around, then add them all in a single layer cut side down, cook for 4 to 5 minutes without mixing, then gently mix together for 1 to 2 minutes, season with salt & pepper and mix together, then remove from the pan and set them aside

Using the same pan with the same heat, add in another 2 tbsp (30 ml) olive oil, and immediately add in the chopped garlic, mix continuously, after 30 seconds, add in the flour, mix together for 1 minute, then add in the oregano and thyme and mix together, then add in the milk and vegetable broth, and gently mix together for a few minutes or until you get a slightly creamy sauce

After 4 to 5 minutes and you have achieved a slightly creamy sauce, season with salt & pepper, mix together, then add the Brussels sprouts back into the pan and mix together, turn off the heat, add in the grated cheese and lemon juice, and give it one final mix

Transfer into a large serving dish and top off with chopped chives, enjoy!