Right on.
I used to chop and cook bacon then toss the sprouts in the bacon and the oil, then while they roast, the bacon goes ahead and gets crispy.
Back then I was jamming them in a pyrex, which was stupid. They roast better on a sheet pan spread out so they can get crispy ends. Somehow when I figured that out, I quit the bacon.
I should add some bacon back in.
FWIW: My go to is Olive oil, a fair bit of salt and pepper, then in decreasing amounts: Smoked paprika, Cumin and Chipotle chili powder. Making them hot makes them better IMO. Then I'm at 450 with convection for 20. The crispy bits are the best
. The kids won't eat them, but those little heathens won't eat anything good. It's a much less "balanced" taste, for the refined pallet, but **** that give me some spice.
I should go back to bacon. I ****ing love bacon.