For Thanksgiving I'm going to try a new Brussels sprouts recipe as a side dish. It calls for roasting the sprouts with sliced garlic for 30 minutes. Would it be ok if I did the roasting of the vegetables the day before Thanksgiving? Should I roast them for 20 of the 30 min then roast the additional 10 min on Thanksgiving, or roast them entirely the day before and reheat/finish the recipe on Thanksgiving? Thanks! Roasted Brussels Sprouts with Ham and Garlic INGREDIENTS: 1 (1-ounce) slice white bread 3 pounds Brussels sprouts, trimmed and halved 1/4 cup finely chopped country ham (about 1 ounce) 2 tablespoons fresh lemon juice 1 teaspoon olive oil 1/2 teaspoon salt 3 garlic cloves, thinly sliced Cooking spray 2 tablespoons grated fresh Parmesan cheese INSTRUCTIONS:1. Preheat oven to 425 degrees.2. Place bread in a food processor; pulse 2 times or until crumbly. Sprinkle crumbs on a baking sheet; bake at 425 degrees for 5 minutes or until golden. Reduce oven temperature to 375 degrees. Set aside 3 tablespoons toasted breadcrumbs, reserving remaining breadcrumbs for another use.3. Combine sprouts and next 5 ingredients (sprouts through garlic) in a 3-quart baking dish coated with cooking spray, tossing to coat. Bake at 375 degrees for 30 minutes or until sprouts are tender and lightly browned on edges, stirring twice.4. Combine 3 tablespoons breadcrumbs and Parmesan cheese; sprinkle over sprouts. Serve immediately.