Prep and Blanch: Clean the Brussels sprouts by trimming the ends and removing any loose outer leaves. Boil them in a large pot of salted water for 10 minutes.

The Ice Bath: Immediately drain the sprouts and plunge them into a bowl filled with ice water. This stops the cooking process and preserves their vibrant green color and firm texture. Once cold, drain thoroughly.

Season: Slice the cooled Brussels sprouts in half lengthwise. In an oven-safe baking dish, toss them gently with the olive oil and crushed garlic. Be careful not to break the sprouts apart.

First Roast: Season with sea salt and black pepper. Scatter the chunks of Roquefort cheese over the top. Bake in a preheated oven at 400°F (200°C) for 5 minutes.

Gratin: Sprinkle the shredded Emmental cheese over the mixture and switch your oven to the broiler setting. Gratin for another 5 minutes or until the cheese is bubbly and golden.

Toast the Nuts: While the sprouts are in the oven, place the pecans in a small skillet with a few drops of oil over low heat. Toast them until fragrant and season with a pinch of salt.

Serve: Remove the dish from the oven and top with the freshly toasted pecans. Serve immediately for the best contrast between the creamy cheese and crunchy nuts.