- Heat oven to 425° F. Dividing evenly, on 2 rimmed baking sheets, toss the Brussels sprouts, garlic, oil, 1 teaspoon salt, and ½ teaspoon pepper. Roast, tossing once, until tender, 15 to 20 minutes.
- Transfer the Brussels sprouts to a large bowl. Add the butter, bread crumbs, and lemon juice and toss to combine.
The Brussels sprouts can be roasted up to 1 day in advance; refrigerate, covered. On Thanksgiving Day: Reheat in the microwave, covered with a damp paper towel. Toss with the butter, bread crumbs, and lemon juice just before serving.
By Lygeia Grace , November, 2012, from the Real Simple web site