Arrange rack at the center of oven. Preheat to 375°F.
Melt 2 tbsp butter in a very large cast iron or oven-safe frying pan over medium heat. Add garlic and cook until fragrant, up to 1 minute. Stir in breadcrumbs and hazelnuts. Season with ¼ tsp salt and freshly ground pepper. Cook, stirring often, until golden and crisp, about 5 to 7 minutes. Scrape into a bowl and set aside.
Wipe pan clean then return to heat over medium-high. Melt remaining 2 tbsp butter, then add brussels sprouts. Season with remaining ½ tsp salt and freshly ground pepper. Cook, stirring often, until sprouts are lightly browned, about 5 minutes. Transfer to the center of oven and roast until tender, approximately 8 to 10 more minutes.
To serve, arrange brussels sprouts on a platter. Sprinkle evenly with breadcrumb mixture, then top with additional chopped hazelnuts. Serve alongside lemon wedges.
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